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Author: George M. Briggs
Publisher:
ISBN: 9781942341826
Category :
Languages : en
Pages :
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Book Description
Author: George M. Briggs
Publisher:
ISBN: 9781942341826
Category :
Languages : en
Pages :
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Book Description
Author: Robert W. Dunham
Publisher:
ISBN:
Category : Photomicrography
Languages : en
Pages : 68
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Book Description
Author: W. Bushuk
Publisher: Springer Science & Business Media
ISBN: 1461526728
Category : Technology & Engineering
Languages : en
Pages : 252
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Book Description
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author: Khalil Khan
Publisher: Elsevier
ISBN: 0128104546
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author: J D Schofield
Publisher: Elsevier
ISBN: 1845698479
Category : Technology & Engineering
Languages : en
Pages : 392
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Book 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.
Author: Hugh Cornell
Publisher: CRC Press
ISBN: 9781566763486
Category : Technology & Engineering
Languages : en
Pages : 446
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Book Description
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch. Contents Each chapter ends with a section of references. 1. The Wheat Kernel - Introduction - The Structure of the Wheat Kernel - Wheat Production - Wheat Quality - Wheat Utilization - Dietary Considerations and Food Value of Wheat - The Lipids of Wheat - The Enzymes of Wheat - The Pigments of Wheat - Comparison of Wheat with Other Cereals - Animal Feeds 2. The Milling of Wheat - Introduction - Cleaning and Conditioning - Milling Techniques - Yields of Wheat Flour and By-products - Composition of Wheat Flour and Its By-products - Flour Quality - Air Classification of Flour - Utilization of Flour and Its By-products in the Baking Industry 3. The Wet-milling of Wheat Flour - Introduction - Types of Processes - Refining of Starch by Centrifugal Methods - Particle Size Analysis of Starch - Minor Constituents - Further Purification of Commercial Wheat Starch 4. The Composition, Properties and Uses of Wheat Starch - Introduction - Composition of Wheat Starch - Properties and Reactivity of Starch - Gelatinization of Starch in Hot Water - Retrogradation of Starch Gels - Rheology of Starch Gels - Pregelatinized Starch - Industrial Starch Quality - Industrial Uses of Wheat Starch 5. Starch Syrups - Introduction - Syrups from Acidic Hydrolysis - Purification of Syrups - Syrup Additives - Syrups from Enzymic Hydrolysis - Uses of Starch Syrups - Analysis and Tests on Starch Syrups 6. Chemically Modified Wheat Starches and Their Uses - Introduction - Starches in the Paper-making Industry - Thin-boiling Starches - Starch-based Adhesives - Starch Ethers - Starch Esters - Oxidized Starches - Starch Xanthates - Cationic Starches - Modification of Starch by the Use of Additives 7. Amino Acids, Peptides and Proteins - Introduction - Amino Acids - Simple Peptides - Polypeptides/Proteins - Protein Synthesis - Reactions of Proteins - Reactions Used for Determination of Protein Structure - Isolation of Proteins - Determination of Protein Content - Determination of Protein Structure 8. Wheat Proteins - Introduction - Endosperm Proteins - Separation of Proteins - Functional Properties of Proteins and the Wheat-Gluten Complex - Uses of Dry Vital Gluten - Bioactive Components of Wheat - The Maillard Reaction - Microbiological Control of Processing - The Future for Wheat 9. Wheat on the World Wide Web (WWW) - Introduction - The Basic Requirements for the WWW - Searching for Journal and Bibliographic References; Uncover Data Base - The HTTP Protocol and Home Pages - Search Engines on the WWW - The Altavista Search: Results - The Future of Information on the WWW Index 69 Figures, 17 Tables ------------------------------------------------------------------------ The Authors Dr. Cornell received his M.Sc. from the University of Melbourne and his Ph.D. from the Royal Children's Hospital, Melbourne. His faculty positions have included those of Senior Lecturer and Associate Professor in the Department of Applied Chemistry at the Royal Melbourne Institute of Technology, and Visiting Professor at the University of Zurich, Karolinska Institute (Sweden) and the Technical University, Munich. More than forty of his papers have been published in journals, and he has made more than forty invited conference presentations. Dr. Hoveling received his Ph.D. from Flinders University of South Australia. He has been on the faculty of the Royal Melbourne Institute of Technology, in the Department of Applied Chemistry, for more than twenty-five years, first as a Lecturer and now as Senior Lecturer. Two areas of his specialization are analytical techniques and chemical information systems. ------------------------------------------------------------------------ ISBN: 1 -56676 -348 -7 Year: 1998 Number of pages: 426 Dimensions: 6 " x 9" Cover type: hardcover Price: $104.95
Author: Anonymous
Publisher: Franklin Classics
ISBN: 9780343574215
Category :
Languages : en
Pages : 70
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John Hancock Klippart
Publisher:
ISBN:
Category : Corn
Languages : en
Pages : 724
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Author: William Davis
Publisher: Rodale Books
ISBN: 160961741X
Category : Health & Fitness
Languages : en
Pages : 306
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Book Description
Includes a sneak peek of Undoctored—the new book from Dr. Davis! In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 116
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Book Description
