Durum Wheat - Chemistry and Technology

Hardcover  332 pages, 60 illustrations  ISBN 0913250503      £130.00

This book is a unique and thorough reference on the uses and processing of durum wheat. Ideal for the pasta processing and milling industries as well as durum wheat researchers and agronomists. The contents are as follows:

1. Origin, Distribution, and Production of Durum Wheat in the World.

1. Introduction: Origin of Wheats, Classification and Evolution of Wheats, Diploid Wheat, Tetraploid Wheats, Hexaploid Wheats, Triticale
2. Morphology, Development, and Physiology of Durum Wheat: Morphology, Development, Physiology
3. Durum Wheat Cultivation and Production in the World: Europe, Asia, Oceania, Africa, USSR, America, World
4. Durum Wheat Production, Productivity, and Use: Production and Productivity, Major Uses

2. Genetics and Breeding of Durum Wheat in Europe.

1. Introduction
2. Early Studies
3. Cytogenetic Studies
4. Mutations and Mutagenesis
5. Breeding for Yield: Breeding Achievements, Breeding Strategies
6. Breeding for Disease Resistance
7. Genetics and Breeding for Nutritional Quality
8. Commercial and Technological Value

3. Genetics and Breeding of Durum Wheat in the United States.

1. Introduction
2. History of Durum Wheat in the United States
3. Breeding Durum Wheat
4. Cytogenetics and the Origin of Durum Wheat
5. Breeding Methods, Pedigree Method, Bulk Testing, Backcross Method, Hybrid Wheat
6. Genetics: Plant Height and Lodging Resistance, Spike Characters, Kernel Weight, Maturity, Yield, Disease Resistance, Quality
7. Goals and Outlook

4. Diseases of Durum Wheat.

1. Introduction
2. Leaf Spots, Septoria Spots, Tan Spot, Spot Blotch, Leaf Blotch, Other Fungal Leaf Spots, Bacterial Leaf Spots
3. Rusts: Leaf Rust, Stripe Rust, Stem Rust
4. Fusarium Head Blight or Scab
5. Black Point
6. Root and Crown Rots: Common Root Rot, Take-All, Fusarium Root Rot, Management

5. Protein and Enzyme Composition of Durum Wheat.

1. Proteins: Introduction, Protein Content and Amino Acid Composition, Protein Composition, Relationship Between Pasta Quality and Protein Composition, Changes in Protein Composition During Pasta Manufacturing and Cooking, Electron Microscopy Studies, General Conclusion
2. Enzymes: Introduction, alpha-Amylases, Lipoxygenases, Peroxidases and Polyphenoloxidases, Proteases

6. Carbohydrates of Durum Wheat.

1. Introduction
2. Sugars
3. Starch
4. Pentosans: A. Water-Soluble and Water-Insoluble Pentosans of Durum Wheat, Oxidative Gelation of Wheat Pentosans, Phenolic Acids in Wheat
5. Changes in Carbohydrate Composition During Wheat Maturation
6. Changes in Carbohydrate Composition During Pasta Processing

7. Durum Lipids.

1. Introduction
2. Total, Free, and Bound Lipids
3. Lipid Components: Hydrocarbons, Free Sterols and Sterol Esters, Glycerides, Fatty Acids, Glycolipids, Phospholipids, Pigments
4. Changes in Lipids with Seed Maturation
5. Lipid Changes During Processing

8. Durum Wheat Vitamins and Minerals.

1. Introduction
2. Nutrient Distribution in the Wheat Kernel
3. Vitamin Content of Durum Wheat
4. Effect of Processing and Storage on Durum Wheat Vitamin Content
5. Mineral Content of Durum Wheat
6. Effect of Processing Durum Wheat Mineral Content
7. Nutrient Availability

9. Milling of Durum Wheat.

1. Introduction
2. The Durum Milling Process: Reception of Cereal, Precleaning in the Silo, Cleaning, Dampening and Tampering, The Second Cleaning, Grinding of Screenings, Aspiration in the Cleaning Process
3. Milling the Grain: Milling Flow Diagram, Composition of a Durum Wheat Mill, Milling Machines, Weighers, Aspiration in the Mill, Pneumatic Conveying System
4. Silos for Finished Products
5. Analysis of Products: Wheat, Finished Products

10. Manufacture of Pasta Products.

1. Historical Background: Pasta-Making in the Home and by Craftsmen, Technical Evolution of Pasta Factories
2. Production in a Modern Pasta Factory: Raw Materials, Automatic Presses, Special Equipment for Pasta Shapes
3. Pasta Drying: Drying Technology, Dryer Technique and Typology
4. Collection of Finished Product
5. Packaging
6. Finished Product Storage
7. Special Types of Pasta

11. Evaluation of Durum Wheat, Semolina, and Pasta in Europe.

1. Introduction
2. Assessing Wheat Quality for Milling: Grade, Test Weight, Vitreous Kernels, Thousand-Kernel Weight, Ash Content, Experimental Semolina Milling
3. Assessing Semolina Quality: Factors Affecting Dough Development and Some Quality Characteristics of Spaghetti, Factors Associated with Cooking Quality
4. Assessing Pasta Quality: Cooking Quality, Methods for Determining Soft Wheat Products in Alimentary Pasta
5. Questions for the Future

12. Some Specific Aspects of Durum What and Pasta Cooking Quality Evaluation in Europe.

1. Introduction
2. Relation Between Pasta Cooking Quality and Its Components: Protein and Starch: Proteins and Protein Fractions, Starch Components and Soluble Sugars, Relative Importance of Protein and Starch in Determining Pasta Quality, Starch-Protein Interactions and Pasta Quality
3. Evaluation of Durum What Quality During Breeding

13. Evaluation of Durum Wheat, Semolina, and Pasta in the United States.

1. Introduction
2. Durum Breeding
3. Durum Quality-Testing Program
4. Milling and Semolina Quality
5. Gluten Strength
6. Spaghetti Processing
7. Spaghetti Quality Tests: Color, Cooked Weight and Residue, Firmness, Sample Scoring
8. Detection of Bread Wheats in Pasta
9. Conclusions

14. Evaluation of Durum Wheat, Semolina, and Pasta in Canada.

1. Introduction
2. Licensing
3. Evaluating New Varieties: Durum Wheat Quality, Semolina Quality, Gluten Quality, Spaghetti Quality
4. Conclusions

15. Other Durum Wheat Products.

1. Introduction
2. Durum Wheat Bread: History, Characteristics of Durum Wheat for Breadmaking, Durum Wheat Bread Color, Breadmaking Process
3. Couscous: Couscous Manufacture, Semolina Requirements, Couscous Quality
4. Durum Wheat Extruded Products: Expanded Products, Instant Noodle Snacks, Precooked Lasagna, Extruded Flour from Durum Wheat
5. Bulgur

16. Image and Nutritional Role of Pasta in Changing Food Patterns.

1. Introduction
2. Historical Background: Why, How, When, and Where Pasta Became a Staple Food; The Changing Role of Pasta in Everyday Meals
3. Nutritive Value of Pasta: Nutrient Composition of Pasta, Protein Quality, Nutritional Value of Pasta Servings
4. Pasta in Healthful Diets: Pasta in Diets for the Prevention of Cardiovascular Diseases, Glycemic and Insulinemic Responses to Pasta, Pasta as a Source of Dietary Fiber, Pasta and Gluten Tolerance
5. Summary

17. Durum Marketing.

1. Introduction
2. US Durum Production and Consumption: Production, Consumption
3. Marketing and Price Determination: Supply and Demand, Government Programs, Durum Markets, Quality Grade and Nongrade Factors
4. International Durum Marketing

18. Perspectives on Durum Wheat and Its Products.

1. Introduction
2. The Romance of Pasta
3. The Art of Pasta Cooking
4. Pasta and Technology
5. Pasta as a Source of Nutrition
6. Other Uses of Durum

Index