Wheat: Chemistry and Utilization

Hardback  426 pages  ISBN 1566763487      £80.00

'Wheat: chemistry and utilization presents a thorough, valuable and readable summary of recent advances in wheat research and relates these to many practical aspects of wheat utilization in food processing. This will be a valuable reference work.'
Dr Jerold A Bietz, Director, National Center for Agricultural Utilization Research, US Department of Agriculture

This 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 improving 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.

Contents:

• The wheat kernel
• Milling and wet milling of wheat
• The composition, properties and uses of wheat starch
• Starch syrups
• Chemically modified wheat starches and their uses
• Amino acids, peptides and proteins
• Wheat proteins
• Wheat on the world wide web