Wheat Quality Handbook

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OVERVIEW

Wheat is an amazing crop with a multitude of applications! Readers will learn about the wheat structure and how and why it differs for various wheat classes. This book provides a holistic story about the journey of the wheat kernel from field to table. Topics include every aspect of wheat grain science and its importance to growers, processors, and consumers. In addition, this book answers critical questions such as how the kernel, flour, dough, and end-use quality are measured and why they are essential. In-depth information is provided for every wheat, flour, dough, and bread quality trait to describe what the data means and why it is important. Critical wheat disease and defects are covered to give the readers an overview of challenges growers face during production and how diseases like Fusarium Head Blight or conditions such as pre-harvest sprouting negatively impact wheat quality. Readers will gain an understanding of wheat chemistry and the importance of how wheat composition impacts the end-use quality of various wheat-based foods. Detailed descriptions of bread processing techniques are presented to inform readers about how the selection of wheat for different processing methods can impact the end product. This book also covers novel wheat quality tests and future trends in wheat testing, use, and nutrition. Overall, this book is an excellent resource for those in the grain industry to understand better the wide range of topics associated with wheat chemistry and wheat quality.

WHAT'S INSIDE

Written by Dr. Senay Simsek, Department Head, Professor, and Dean's Chair in Food Science at Purdue University, the Wheat Quality Handbook is comprised of 4 primary sections.

Section one provides an introduction to wheat quality and kernel testing, and includes the following chapters:
• Chapter 1. Wheat Chemistry and Structure
• Chapter 2. Kernel Quality Parameters
• Chapter 3. Wheat Quality and Disease
• Chapter 4. Milling of Wheat

Section two covers flour and dough testing, and includes the following chapters:
• Chapter 5. Flour Quality Parameters
• Chapter 6. Dough Quality Parameters
• Chapter 7. Principles of Solvent Retention Capacity (SRC)
• Chapter 8. New Dough Testing Methods

Section three covers end product quality and advances in wheat quality, and includes the following chapters:
• Chapter 9. History of Baking and Introduction to Baking
• Chapter 10. Functions of Ingredients
• Chapter 11. Challenges Baking Whole Wheat Bread
• Chapter 12. Trends in Nutritional Quality of Bread

Section four provides a list of references.

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