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Wheat Chemistry and Technology.

Wheat Chemistry and Technology. 3rd edition. Edited by Yeshajahu Pomeranz.

Whilst readers may recognize the title and the author's name, this is an all-new work that has involved no fewer than twenty-nine contributors and, in fact, it is about twice the size of the earlier editions that were published in 1964 and 1978. Obviously, it is based on a further decade of work in this field and subjects like genetic engineering and biotechnology now trip lightly off the tongue. To simplify matters, the first volume deals with the chemistry of the subject whilst the second deals with the processing and production side.

Chapter titles in the first volume read: Origin, production and utilization of wheat; Criteria of wheat quality; Chemical composition of kernel structures; Proteins and amino acids; Wheat carbohydrates; Lipids; and Enzymes and colour. Volume 2 has chapters: Wheat flour milling; Criteria of flour quality; Nutritional quality of wheat and wheat foods; Rheology and chemistry of dough; Composition and functionality of wheat flour components; Bread industry and processes; Soft wheat products; Flat breads; and Durum wheat and pasta products. Naturally, these major chapter headings are well subdivided and there are numerous references at the end of each chapter.

This very well known book is in widespread use throughout the world and one of the problems of updating it, it is quite simply the size of the undertaking. It is no longer possible for one person to be well versed in all aspects of the subject therefore many contributors have to be involved. What has been done is to critically review the earlier work and totally update it whilst leaving in the historically important developments in a particular area. Being an old industry, much rule of thumb has been incorporated in the lore surrounding the whole subject. Fortunately, that is all breaking down, although rather slowly. As the editor says; 'We don't just want know-how, we want know-why'. In fact, the first book really provides a data base of knowledge for all those involved in this subject area. This new edition has separate chapters on microscopic structures and composition of the wheat kernel. At the same time two new chapters have been introduced; these cover nutritional aspects of wheat and its products and flat breads. A lot of space has been devoted to the practice of evaluating wheat and its products. The editor makes a plea for greater understanding of what we are achieving. For instance, modern machines generate products and data that we store. It is important that we assess such data and under its unique nature and interpret what we find to enable us to understand what is going on.
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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1989
Words:442
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