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…mehr
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.
1 World wheat production, utilization and trade.- 1.1 Introduction.- 1.2 Wheat: a brief overview.- 1.3 Wheat classes/grades.- 1.4 Wheat production.- 1.5 Wheat producers.- 1.6 Wheat utilization.- 1.7 Wheat stocks.- 1.8 World wheat trade.- 1.9 Wheat prices.- 1.10 Long term factors.- 1.11 Concluding comment.- References.- 2 Wheat: contribution to world food supply and human nutrition.- 2.1 Introduction.- 2.2 Utilization of wheat.- 2.3 Nutritional profile.- 2.4 Conclusions.- References.- 3 Bread-wheat quality defined.- 3.1 Introduction.- 3.2 Bread.- 3.3 Wheat quality.- 3.4 Methodology and approaches used to evaluate bread and bread-wheat quality.- 3.5 Bread-wheat quality - from whose point of view?.- References.- 4 Classification and grading.- 4.1 Introduction.- 4.2 Why grade grain?.- 4.3 Canadian grading system.- 4.4 Grade definitions and standards.- 4.5 Grading factors.- 4.6 Grading consistency.- 4.7 Classification.- 4.8 Cleanliness standards.- 4.9 Quality averaging.- 4.10 Objective versus subjective measurements.- 5 Recent developments in flour milling.- 5.1 Introduction.- 5.2 General requirements.- 5.3 Developments in equipment and processes.- 5.4 Summary.- 6 Recent research progress in bread baking technology.- 6.1 Historical overview.- 6.2 Nutritional recommendations.- 6.3 Processing techniques.- 6.4 Labeling of bread.- 6.5 Quality assurance standards - sensory evaluation.- 6.6 Convenience products.- 6.7 Summary.- References.- 7 Wheat proteins: structure and functionality in milling and breadmaking.- 7.1 Introduction.- 7.2 The importance of gluten proteins to breadmaking quality.- 7.3 Classification of gluten proteins.- 7.4 The nature of gliadin and glutenin polypeptides.- 7.5 Conformational structures of gliadins and glutenin subunits.- 7.6 The polymericstructure of glutenin.- 7.7 Gluten proteins in relation to breadmaking performance.- 7.8 Technological importance of wheat grain endosperm texture.- 7.9 Possible mechanisms of endosperm texture variation.- 7.10 Involvement of a starch granule surface-associated protein in endosperm texture variation.- 7.11 Hypothesis for the molecular basis of endosperm texture variation in wheat.- 7.12 Application of the knowledge base concerning friabilin.- 7.13 Concluding remarks.- References.- 8 Wheat carbohydrates: structure and functionality.- 8.1 Introduction.- 8.2 Chemical composition and structure.- 8.3 Gelatinization and pasting properties.- 8.4 Differential scanning calorimetry.- 8.5 Nuclear magnetic resonance (NMR).- 8.6 Electron spin resonance (ESR) spectroscopy.- 8.7 Interactions.- 8.8 Functionality as related to bread products.- 8.9 Effects of gamma irradiation on processing.- 8.10 Summary.- References.- 9 Wheat lipids: structure and functionality.- 9.1 Composition and distribution.- 9.2 Functionality.- 9.3 Summary.- References.- 10 Enzymes of sprouted wheat and their possible technological significance.- 10.1 Introduction.- 10.2 Western-style breads.- 10.3 Hearth and flat breads.- 10.4 Chinese steamed bread.- 10.5 Spaghetti.- 10.6 Noodles.- 10.7 Conclusions.- References.- 11 Soft wheat quality in production of cookies and crackers.- 11.1 Introduction.- 11.2 Evaluation of soft wheat flour.- 11.3 Factors affecting soft wheat quality.- 11.4 Critical factors in soft wheat quality for commercial bakers.- 11.5 Textural properties of cookies and crackers.- References.- 12 Durum wheat: its unique pasta-making properties.- 12.1 Introduction.- 12.2 Durum wheat production area.- 12.3 Uses of durum.- 12.4 Durum wheat quality.- 12.5 Mineral constituents.- 12.6 Stickiness and cookingloss of spaghetti.- References.- 13 Wheat utilization for the production of starch, gluten and extruded products.- 13.1 Introduction and overview.- 13.2 Physical characteristics of gluten proteins and starch fractions.- 13.3 Starch production from wheat flours.- 13.4 Extrusion cooking of wheat starches and wheat flours.- References.- 14 Genetics of wheat quality and its improvement by conventional and biotechnological breeding.- 14.1 Breadmaking, pasta making and nutritional quality of wheat.- 14.2 The endosperm proteins of wheat.- 14.3 Genetics of wheat endosperm proteins.- 14.4 Protein composition and gluten quality for breadmaking.- 14.5 Protein composition and nutritional quality.- 14.6 New technologies for the improvement of wheat quality.- References.- 15 Quality and safety implications of genetic manipulations of food crops.- 15.1 Introduction.- 15.2 Safety of genetically engineered foods.- 15.3 Transposable elements.- 15.4 US government regulations.- 15.5 IFBC report.- References.
1 World wheat production, utilization and trade.- 1.1 Introduction.- 1.2 Wheat: a brief overview.- 1.3 Wheat classes/grades.- 1.4 Wheat production.- 1.5 Wheat producers.- 1.6 Wheat utilization.- 1.7 Wheat stocks.- 1.8 World wheat trade.- 1.9 Wheat prices.- 1.10 Long term factors.- 1.11 Concluding comment.- References.- 2 Wheat: contribution to world food supply and human nutrition.- 2.1 Introduction.- 2.2 Utilization of wheat.- 2.3 Nutritional profile.- 2.4 Conclusions.- References.- 3 Bread-wheat quality defined.- 3.1 Introduction.- 3.2 Bread.- 3.3 Wheat quality.- 3.4 Methodology and approaches used to evaluate bread and bread-wheat quality.- 3.5 Bread-wheat quality - from whose point of view?.- References.- 4 Classification and grading.- 4.1 Introduction.- 4.2 Why grade grain?.- 4.3 Canadian grading system.- 4.4 Grade definitions and standards.- 4.5 Grading factors.- 4.6 Grading consistency.- 4.7 Classification.- 4.8 Cleanliness standards.- 4.9 Quality averaging.- 4.10 Objective versus subjective measurements.- 5 Recent developments in flour milling.- 5.1 Introduction.- 5.2 General requirements.- 5.3 Developments in equipment and processes.- 5.4 Summary.- 6 Recent research progress in bread baking technology.- 6.1 Historical overview.- 6.2 Nutritional recommendations.- 6.3 Processing techniques.- 6.4 Labeling of bread.- 6.5 Quality assurance standards - sensory evaluation.- 6.6 Convenience products.- 6.7 Summary.- References.- 7 Wheat proteins: structure and functionality in milling and breadmaking.- 7.1 Introduction.- 7.2 The importance of gluten proteins to breadmaking quality.- 7.3 Classification of gluten proteins.- 7.4 The nature of gliadin and glutenin polypeptides.- 7.5 Conformational structures of gliadins and glutenin subunits.- 7.6 The polymericstructure of glutenin.- 7.7 Gluten proteins in relation to breadmaking performance.- 7.8 Technological importance of wheat grain endosperm texture.- 7.9 Possible mechanisms of endosperm texture variation.- 7.10 Involvement of a starch granule surface-associated protein in endosperm texture variation.- 7.11 Hypothesis for the molecular basis of endosperm texture variation in wheat.- 7.12 Application of the knowledge base concerning friabilin.- 7.13 Concluding remarks.- References.- 8 Wheat carbohydrates: structure and functionality.- 8.1 Introduction.- 8.2 Chemical composition and structure.- 8.3 Gelatinization and pasting properties.- 8.4 Differential scanning calorimetry.- 8.5 Nuclear magnetic resonance (NMR).- 8.6 Electron spin resonance (ESR) spectroscopy.- 8.7 Interactions.- 8.8 Functionality as related to bread products.- 8.9 Effects of gamma irradiation on processing.- 8.10 Summary.- References.- 9 Wheat lipids: structure and functionality.- 9.1 Composition and distribution.- 9.2 Functionality.- 9.3 Summary.- References.- 10 Enzymes of sprouted wheat and their possible technological significance.- 10.1 Introduction.- 10.2 Western-style breads.- 10.3 Hearth and flat breads.- 10.4 Chinese steamed bread.- 10.5 Spaghetti.- 10.6 Noodles.- 10.7 Conclusions.- References.- 11 Soft wheat quality in production of cookies and crackers.- 11.1 Introduction.- 11.2 Evaluation of soft wheat flour.- 11.3 Factors affecting soft wheat quality.- 11.4 Critical factors in soft wheat quality for commercial bakers.- 11.5 Textural properties of cookies and crackers.- References.- 12 Durum wheat: its unique pasta-making properties.- 12.1 Introduction.- 12.2 Durum wheat production area.- 12.3 Uses of durum.- 12.4 Durum wheat quality.- 12.5 Mineral constituents.- 12.6 Stickiness and cookingloss of spaghetti.- References.- 13 Wheat utilization for the production of starch, gluten and extruded products.- 13.1 Introduction and overview.- 13.2 Physical characteristics of gluten proteins and starch fractions.- 13.3 Starch production from wheat flours.- 13.4 Extrusion cooking of wheat starches and wheat flours.- References.- 14 Genetics of wheat quality and its improvement by conventional and biotechnological breeding.- 14.1 Breadmaking, pasta making and nutritional quality of wheat.- 14.2 The endosperm proteins of wheat.- 14.3 Genetics of wheat endosperm proteins.- 14.4 Protein composition and gluten quality for breadmaking.- 14.5 Protein composition and nutritional quality.- 14.6 New technologies for the improvement of wheat quality.- References.- 15 Quality and safety implications of genetic manipulations of food crops.- 15.1 Introduction.- 15.2 Safety of genetically engineered foods.- 15.3 Transposable elements.- 15.4 US government regulations.- 15.5 IFBC report.- References.
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