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Wheat.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Elsevier Science,
2009.
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| Edición: | 4th ed. |
| Colección: | American Associate of Cereal Chemists International.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Wheat: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Fourth Edition; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Wheat: A Unique Grain for the World; WHEAT AND PEOPLE; WHEAT TAXONOMY; WHEAT IN A HUNGRY WORLD; WHEAT IN THE GRAIN CHAIN; WHEAT AND HUMAN HEALTH; CONCLUSION; REFERENCES; CHAPTER 2. The Wheat Crop; ORIGINS; GROWTH AND DEVELOPMENT; WHEAT IMPROVEMENT; AGRONOMY OF WHEAT; REFERENCES; CHAPTER 3. Development, Structure, and Mechanical Properties of the Wheat Grain.
- TERMINOLOGY AND WHOLE-GRAIN CONSIDERATIONSMICROSTRUCTURE OF THE MATURE AND DEVELOPING WHEAT GRAIN; MOLECULAR AND BIOCHEMICAL STUDIES OF GRAIN DEVELOPMENT; STRUCTURE AND GRAIN MECHANICAL PROPERTIES; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 4. Criteria of Wheat and Flour Quality; WHEAT CLASSIFICATION; GRADING FACTORS THAT AFFECT MILLING YIELD AND END-USE QUALITY; CHEMICAL CHARACTERISTICS; INTRINSIC CHARACTERISTICS; PROCESSING QUALITY; WHEAT CLASSES-PRODUCING NATIONS; REFERENCES; RELEVANT WEBSITES; CHAPTER 5. Wheat Flour Milling; WHEAT RECEIVING AT THE MILL; WHEAT STORAGE.
- THE MILL'S WHEAT-CLEANING SYSTEMWHEAT CONDITIONING FOR MILLING; MILLING MACHINERY; THE MILLING PROCESS; END-PRODUCT QUALITY AND HANDLING; MILL TECHNICAL PERFORMANCE ANALYSIS; RECENT DEVELOPMENTS IN COMMERCIAL MILLING; FUTURE DEVELOPMENTS IN WHEAT MILLING; REFERENCES; RECOMMENDED READING; SUGGESTED WEBSITES FOR FURTHER INFORMATION; CHAPTER 6. Structure and Functional Properties of Gluten; SCOPE; STRUCTURE-FUNCTION MODELS OF GLUTEN; MIXING FLOUR INTO DOUGH; WHEAT PROTEINS DURING PROOFING; WHEAT PROTEINS DURING BAKING; REFERENCES; CHAPTER 7. Micronutrients and Phytochemicals in Wheat Grain.
- B VITAMINSTOCOPHEROLS AND TOCOTRIENOLS; CAROTENOIDS; MINERALS AND TRACE ELEMENTS; PHYTOSTEROLS; PHENOLIC COMPOUNDS; CHOLINE AND BETAINE; FUTURE RESEARCH NEEDS; REFERENCES; CHAPTER 8. Wheat Grain Proteins; OVERVIEW; PROTEIN AND AMINO ACID COMPOSITIONS OF WHOLE-GRAIN FRACTIONS; GLUTEN PROTEINS; LOW MOLECULAR WEIGHT PROTEINS RELATED TO PROLAMINS; OTHER GROUPS OF PROTEINS WITH FUNCTIONAL PROPERTIES; OTHER BIOLOGICALLY ACTIVE PROTEINS; CONCLUSIONS AND A FORWARD LOOK; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 9. Carbohydrates; CARBOHYDRATES IN GRAIN: CLASSIFICATION; MONO-, DI-, AND OLIGOSACCHARIDES.
- FRUCTANSWHEAT STARCH. STRUCTURE, SYNTHESIS, AND FUNCTIONALITY; CELL WALL POLYSACCHARIDES; CARBOHYDRATES IN ALEURONE PROTEIN BODY INCLUSIONS. PHYTIN GLOBOIDS AND NIACYTIN GRANULES; IMPACT AND APPLICATIONS OF CELL WALL POLYSACCHARIDES IN GRAIN UTILIZATION, END-USE QUALITY, AND NUTRITION; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 10. Wheat Lipids; WHEAT LIPID CLASSIFICATION; ANALYTICAL METHODS; LIPIDS IN WHEAT FRACTIONS AND WHEAT CLASSES; FUNCTIONAL ROLES OF WHEAT LIPIDS; GENETIC RESEARCH ON LIPID-RELATED COMPONENTS; FUTURE RESEARCH; REFERENCES.