Description

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.

Readership

Food scientists and technologists

Table of Contents

Grain structure and quality; Wheat protein structure and quality; Nature and functionality of wheat lipids; Rheological properties and functionality of wheat flour doughs; Non-starch polysaccharides and enzymic improvement in bread quality.

Details

No. of pages:
402
Language:
English
Copyright:
© 1996
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855737976
Electronic ISBN:
9781845698478