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Author : Robert Stewart
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.59/5 ( download)
Download or read book The Milling Qualities of Wheat written by Robert Stewart and published by . This book was released on 1908 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : W. Bushuk
Publisher : Springer Science & Business Media
ISBN 13 : 1461526728
Total Pages : 252 pages
Book Rating : 4.28/5 ( download)
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author : Elieser S. Posner
Publisher : Amer Assn of Cereal Chemists
ISBN 13 : 9781891127403
Total Pages : 489 pages
Book Rating : 4.03/5 ( download)
Download or read book Wheat Flour Milling written by Elieser S. Posner and published by Amer Assn of Cereal Chemists. This book was released on 2005 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.
Author : Khalil Khan
Publisher : Elsevier
ISBN 13 : 0128104546
Total Pages : 480 pages
Book Rating : 4.45/5 ( download)
Download or read book Wheat: Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat-proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 - “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author : Albert G. Craig
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.99/5 ( download)
Download or read book The Milling Quality of Washington Wheat written by Albert G. Craig and published by . This book was released on 1910 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gilberto Igrejas
Publisher : Springer Nature
ISBN 13 : 3030341631
Total Pages : 557 pages
Book Rating : 4.33/5 ( download)
Download or read book Wheat Quality For Improving Processing And Human Health written by Gilberto Igrejas and published by Springer Nature. This book was released on 2020-03-17 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research. Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.
Author : Sanjhi Ram Varma
Publisher :
ISBN 13 :
Total Pages : 172 pages
Book Rating : 4.20/5 ( download)
Download or read book The Milling Qualities of Wheat written by Sanjhi Ram Varma and published by . This book was released on 1920 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. Shirley Jones
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.33/5 ( download)
Download or read book A Report on the Milling Properties of Idaho Wheat written by J. Shirley Jones and published by . This book was released on 1911 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John G. Jackley
Publisher :
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.48/5 ( download)
Download or read book The Milling and Baking Quality and Chemical Composition of Wheat and Flour written by John G. Jackley and published by . This book was released on 1916 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Howard
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.61/5 ( download)
Download or read book The Milling and Baking Qualities of Indian Wheats written by Albert Howard and published by . This book was released on 1910 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
