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Wheat: Chemistry and Technology, Fourth Edition

Editors: Khalil Khan, North Dakota State University, Fargo, North Dakota, U.S.A. and
Peter R. Shewry, Rothamsted Research, Harpenden, Hertfordshire, U.K.

ISBN: 978-1-891127-55-7

Front Matter

Pages i-viii


Pages ix-xii

Chapter 1: Wheat: A Unique Grain for the World

C.W. Wrigley
Pages 1-17

Chapter 2: The Wheat Crop

Michael J. Gooding
Pages 19-49

Chapter 3: Development, Structure, and Mechanical Properties of the Wheat Grain

D.B. Bechtel (Retired), J. Abecassis, P.R. Shrewry, and A.D. Evers (Retired)
Pages 51-95

Chapter 4: Criteria of Wheat and Flour Quality

Gordon R. Carson and Nancy M. Edwards
Pages 97-118

Chapter 5: Wheat Flour Milling

Elieser S. Posner
Pages 119-152

Chapter 6: Structure and Functional Properties of Gluten

Rob J. Hamer, Finlay MacRitchie, and Peter L. Weegels
Pages 153-178

Chapter 7: Micronutrients and Phytochemicals in Wheat Grain

Vieno Piironen, Anna-Majja Lampi, Päivi Ekholm, Marjatta Salmenkallio-Marttila, and Kirsi-Helena Liukkonen
Pages 179-222

Chapter 8: Wheat Grain Proteins

Peter R. Shewry, Renato D'Ovidio, Domenico Lafiandra, John A. Jenkins, E.N. Clare Mills, and Ferenc Békés
Pages 223-298

Chapter 9: Carbohydrates

Bruce Stone (Deceased) and Matthew K. Morell
Pages 299-362

Chapter 10: Wheat Lipids

Okkyung Kim Chung (Retired), Jae-Bom Ohm, M.S. Ram (Retired), Seok-Ho Park, and Crispin A. Howitt
Pages 363-399

Chapter 11: Enzymes and Enzyme Inhibitors Endogenous to Wheat

Kristof Brijs, Christophe M. Courtin, Hans Goesaert, Kurt Gebruers, Jan A. Delcour, Peter R. Shewry, Robert J. Henry, Jacques Nicolas, Jacques Potus, Rebeca Garcia, and Sylvie Davidou
Pages 401-435

Chapter 12: Transgenic Manipulation of Wheat Quality

Huw D. Jones, Caroline A. Sparks, and Peter R. Shewry
Pages 437-451

Back Matter

Pages 453-467