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Wheat Is Unique - Structure, Composition, End-Use Properties and Products.

Wheat is Unique - Structure, Composition, End-Use Properties and Products.

This publication is based upon presentations from the Wheat Industry Utilization Conference held last October in San Diego, California, USA. The publishers decided to speed up publication and keep costs down by reproducing the text directly from the typewritten copy submitted to the AACC. This does have the effect of a less than tidy presentation but it gets you the information quicker.

This text is divided into five parts carrying titles Economics and utilization, Uniqueness of wheat structure and quality, Uniqueness of wheat components, Wheat processing, milling and fraction, and New products. There were no fewer than fortyone presentations at this conference and whilst there is not space to list them all here, a reasonable representation of the contents follows. A selection of paper titles reads: Economic and technical constraints in implementing industrial utilization of wheat in North America and Europe; The economics of wheat flour as a raw material for gluten and starch manufacture; How the structure of the wheat caryopsis should be modified to increase its end-use value; Correlation between visual assessment of preharvest sprouting of wheat and the a-amylase content of grain and flour; Immunodiagnostic approaches to quality and process control in wheat breeding and utilization; Characterization of wheat starch and gluten as related to end-use properties; Properties of wheat starch compared to normal maize starch; Minor components of wheat starch and their technological significance; Glutenin structure in relation to wheat quality; Wheat lipids are unique; The use of wheat flours in extrusion cooking; Extrusion cooking of wheat products; A short milling process for wheat; A study of the factors affecting the separation of wheat flour into starch and gluten; The engineering of a modern wheat starch process; Process for the industrial production of wheat starch from whole wheat; Thermal modification of gluten as related to end-use products; Advances in wheat processing and utilization in Japan; Trudex - a spray dried total wheat sugar; Utilization of by-products of wheat-based alcohol fermentation; and Wheat starch in the formulation of degradable plastics.

From the foregoing it is immediately obvious that a lot of ground is covered and, together with all the references given, a great deal of up-to-date information is to be found herein.
COPYRIGHT 1989 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1989
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