Wheat Structure: Biochemistry and Functionality

Erscheinungsjahr 1996
ISBN: 978-1-85573-797-6
Verlag: WOODHEAD PUB

Buch, Englisch, 402 Seiten, Format (B × H): 162 mm x 234 mm, Gewicht: 703 g

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.

Autoren/Hrsg.

Schofield, J. D.

Fachgebiete

• Naturwissenschaften Biowissenschaften Botanik Pflanzenphysiologie, Photosynthese
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.