Wheat: production, properties and quality
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Glasgow
Blackie
1994
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XV, 239 S. Ill., graph. Darst. |
| ISBN: | 0751401811 |
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Datensatz im Suchindex
| _version_ | 1804124378192936960 |
|---|---|
| adam_text | Contents
1.1
Introduction
1.2
Wheat: a brief overview
1.3
Wheat classes/grades
1.4
Wheat production
1.5
Wheat producers
1.6
Wheat utilization
1.7
Wheat stocks
1.8
World wheat trade
1.9
Wheat prices
1.10
Long term factors
1.11
Concluding comment
1
World wheat production, utilization and trade
1
B.
T. OLESON
1
1
2
2
4
5
6
7
8
10
10
References
11
2
Wheat: contribution to world food supply and human nutrition
12
G. S. RANHOTRA
2.1
Introduction
12
2.2
Utilization of wheat
12
2.3
Nutritional profile
14
2.3.1
Caloric contribution
14
2.3.2
Protein contribution
15
2.3.3
Fat in wheat-based foods
16
2.3.4
Dietary fiber
17
2.3.5
Vitamins and minerals
19
2.4
Conclusions
23
References
23
3
Bread-wheat quality defined
25
Κ. Η. ΉΡΡΙ,Εβ,
R. H.
KILBORN and
K. R.
PRESTON
3.1
Introduction
25
3.2
Bread
25
3.3
Wheat quality
26
3.3.1
Hardness
27
3.3.2
Gluten strength
27
3.3.3
Protein content
27
3.3.4
Soundness
28
3.4
Methodology and approaches used to evaluate bread and bread-wheat
quality
28
3.4.1
Processing factors
29
3.4.2
Product factors
32
3.5
Refe
Bread-wheat quality
-
from whose point of view?
rences
33
35
4.1
Introduction
4.2
Why grade grain?
4.3
Canadian grading system
4.4
Grade definitions and standards
4.5
Grading factors
4.6
Grading consistency
4.6.1
Standardized grading procedures
4.6.2
Selecting and training inspectors
4.6.3
Sampling methods
4.6.4
Standard equipment
4.6.5
Sanitation
4.7
Classification
4.7.1
Varietal registration
4.8
Cleanliness standards
4.9
Quality averaging
4.10
Objective versus subjective measurements
xii
Contents
4
Classification and grading
37
A. A. MACDONALD
37
37
38
39
39
41
41
41
42
42
42
43
43
44
45
45
5
Recent developments in flour milling
47
H. J. SCHOCH
5.1
Introduction
47
5.2
General requirements
47
5.2.1
Lower production costs
47
5.2.2
Automation
47
5.2.3
Improved working conditions
48
5.2.4
Product control
48
5.3
Developments in equipment and processes
49
5.3.1
Screenroom
49
5.3.2
Mill
51
5.3.3
Quality assurance
54
5.3.4
Flour silo
55
5.4
Summary
57
6
Recent research progress in bread baking technology
59
W. SEIBEL
6.1
Historical overview
59
6.2
Nutritional recommendations
60
6.2.1
Expanding the varieties of bread
60
6.2.2
Use of non-bread grains
61
6.3
Processing techniques
65
6.3.1
Milling technique
65
6.3.2
Developments in dough and breadmaking techniques
67
6.3.3
Computer-assisted baking machinery
67
6.3.4
Extrusion cooking
67
6.3.5
Freezing techniques
68
6.3.6
Sourdough procedure
69
6.4
Labeling of bread
69
6.5
Quality assurance standards
-
sensory evaluation
70
6.6
Convenience products
70
6.7
Summary
η
References 7j
Contents
xiii
7
Wheat proteins: structure and functionality in milling and
breadmaking
73
J. D. SCHOFIELD
7.1
Introduction
73
7.2
The importance of gluten proteins to breadmaking quality
74
7.3
Classification of gluten proteins
75
7.4
The nature of gliadin and glutenin polypeptides
77
7.5
Conformational structures of
gliadins
and glutenin subunits
83
7.6
The polymeric structure of glutenin
84
7.7
Gluten proteins in relation to breadmaking performance
87
7.8
Technological importance of wheat grain endosperm texture
91
7.9
Possible mechanisms of endosperm texture variation
92
7.10
Involvement of a starch granule surface-associated protein in endosperm
texture variation
93
7.11
Hypothesis for the molecular basis of endosperm texture variation in
wheat
97
7.12
Application of the knowledge base concerning friabilin
98
7.13
Concluding remarks
98
References
99
8
Wheat carbohydrates: structure and functionality
107
B. L. D APPOLONIA and P. RAYAS-DUARTE
8.1
Introduction
107
8.2
Chemical composition and structure
107
8.2.1
Sugars and glucofructans
107
8.2.2
Starch
108
8.3
Gelatinization and pasting properties
109
8.4
Differential scanning calorimetry
110
8.5
Nuclear magnetic resonance (NMR) 111
8.6
Electron spin resonance (ESR) spectroscopy
112
8.7
Interactions
112
8.7.1
Protein-starch interactions
113
8.7.2
Lipid-starch interactions
114
8.7.3
Hemicelluloses (pentosans)
114
8.8
Functionality as related to bread products
115
8.8.1
Sugars and glucofructans
115
8.8.2
Starch
117
8.8.3
Pentosans
122
8.9
Effects of gamma irradiation on processing
124
8.10
Summary
125
References
125
9
Wheat lipids: structure and functionality
128
W. R. MORRISON
9.1
Composition and distribution
128
9.1.1
Composition
128
9.1.2
Distribution in the caryopsis
128
9.1.3
Varietal differences and edaphic effects
129
9.1.4
Redistribution of lipids in millstreams
130
9.2
Functionality
131
9.2.1
Lipolytic enzymes
131
9.2.2
Lipoxygenase
132
xiv
Contents
9.2.3
Free and bound lipids-composition and properties
132
9.2.4
Lipid
binding-older theories and observations
134
9.2.5
Lipid
binding
-
current concepts
134
9.2.6
Starch-lipid interactions
136
9.2.7
Gas retention in dough
136
9.3
Summary
38
References
10.1
Introduction
10.2
Western-style breads
10.3
Hearth and flat breads
10.4
Chinese steamed bread
10.5
Spaghetti
10.6
Noodles
10.7
Conclusions
References
138
10
Enzymes of sprouted wheat and their possible technological
significance
143
J. E. KRUGER
143
146
147
148
149
150
151
151
11
Soft wheat quality in production of cookies and crackers
154
H. FARIDI,
С
GAINES
and P. FINNEY
11.1
Introduction
154
11.2
Evaluation of soft wheat flour
156
11.3
Factors affecting soft wheat quality
157
11.4
Critical factors in soft wheat quality for commercial bakers
158
11.5 Textural
properties of cookies and crackers
160
References
167
12
Durum wheat: its unique pasta-making properties
169
R. R. MATSUO
12.1
Introduction
169
12.2
Durum wheat production area
169
12.3
Uses of durum
170
12.4
Durum wheat quality
172
12.5
Mineral constituents
172
12.6
Stickiness and cooking loss of spaghetti
175
References
177
13
Wheat utilization for the production of starch, gluten and
extruded products
179
F. MEUSER
13.1
Introduction and overview
179
13.2
Physical characteristics of gluten proteins and starch fractions
180
13.2.1
Gluten formation from wheat proteins
180
13.2.2
Centrifugal separation of a wheat flour dough
182
13.2.3
Physical characteristics of wheat starches
189
13.3
Starch production from wheat flours
193
13.4
Extrusion cooking of wheat starches and wheat flours
198
References
203
Contents
xv
14
Genetics of wheat quality and its improvement by conventional
and biotechnological breeding
205
N.
E.
POGNA,
R.
REDAELLI,
T. DACHKEVITCH,
A. CURIONI and A. DAL BELIN PERUFFO
14.1
Breadmaking, pasta making and nutritional quality of wheat
205
14.2
The endosperm proteins of wheat
206
14.3
Genetics of wheat endosperm proteins
208
14.3.1
The
gliadins
209
14.3.2
High molecular weight (HMW) glutenin subunits
212
14.3.3
Low molecular weight (LMW) glutenin subunits
213
14.3.4
The D-zone omega gliadin
214
14.3.5
The soluble proteins
214
14.4
Protein composition and gluten quality for breadmaking
215
14.5
Protein composition and nutritional quality
217
14.6
New technologies for the improvement of wheat quality
219
14.6.1
In vitro tissue culture
219
14.6.2
Gene transfer in wheat
220
14.6.3
Hybrid wheats
221
References
221
15
Quality and safety implications of genetic manipulations of food
crops
225
R. TOWNSEND
15.1
Introduction
225
15.2
Safety of genetically engineered foods
225
15.3
Transposable elements
227
15.4
US government regulations
228
15.5
IFBC report
229
References
231
Index
232
|
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| genre_facet | Konferenzschrift 1992 Toronto |
| id | DE-604.BV010000883 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T17:44:43Z |
| institution | BVB |
| isbn | 0751401811 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-006630070 |
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| spelling | Wheat production, properties and quality ed. by W. Bushuk ... 1. ed. Glasgow Blackie 1994 XV, 239 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Alimentos de origem vegetal (tecnologia) larpcal Wheat Congresses Weizen (DE-588)4065287-7 gnd rswk-swf Qualität (DE-588)4047966-3 gnd rswk-swf Weizenproduktion (DE-588)4233576-0 gnd rswk-swf Pflanzeninhaltsstoff (DE-588)4139067-2 gnd rswk-swf Weizenzüchtung (DE-588)4189539-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1992 Toronto gnd-content Weizenproduktion (DE-588)4233576-0 s DE-604 Weizen (DE-588)4065287-7 s Qualität (DE-588)4047966-3 s Weizenzüchtung (DE-588)4189539-3 s Pflanzeninhaltsstoff (DE-588)4139067-2 s Bushuk, W. Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006630070&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Wheat production, properties and quality Alimentos de origem vegetal (tecnologia) larpcal Wheat Congresses Weizen (DE-588)4065287-7 gnd Qualität (DE-588)4047966-3 gnd Weizenproduktion (DE-588)4233576-0 gnd Pflanzeninhaltsstoff (DE-588)4139067-2 gnd Weizenzüchtung (DE-588)4189539-3 gnd |
| subject_GND | (DE-588)4065287-7 (DE-588)4047966-3 (DE-588)4233576-0 (DE-588)4139067-2 (DE-588)4189539-3 (DE-588)1071861417 |
| title | Wheat production, properties and quality |
| title_auth | Wheat production, properties and quality |
| title_exact_search | Wheat production, properties and quality |
| title_full | Wheat production, properties and quality ed. by W. Bushuk ... |
| title_fullStr | Wheat production, properties and quality ed. by W. Bushuk ... |
| title_full_unstemmed | Wheat production, properties and quality ed. by W. Bushuk ... |
| title_short | Wheat |
| title_sort | wheat production properties and quality |
| title_sub | production, properties and quality |
| topic | Alimentos de origem vegetal (tecnologia) larpcal Wheat Congresses Weizen (DE-588)4065287-7 gnd Qualität (DE-588)4047966-3 gnd Weizenproduktion (DE-588)4233576-0 gnd Pflanzeninhaltsstoff (DE-588)4139067-2 gnd Weizenzüchtung (DE-588)4189539-3 gnd |
| topic_facet | Alimentos de origem vegetal (tecnologia) Wheat Congresses Weizen Qualität Weizenproduktion Pflanzeninhaltsstoff Weizenzüchtung Konferenzschrift 1992 Toronto |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006630070&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT bushukw wheatproductionpropertiesandquality |