| Description |
x, 379 pages : illustrations ; 24 cm |
| Series |
Special publication / Royal Society of Chemistry ; no.212 |
|
Special publication (Royal Society of Chemistry (Great Britain)) ; no.212
|
| Contents |
Contents: Section 1. Grain structure and quality -- Section 2. Wheat protein structure and functionality -- Section 3. Wheat protein composition and quality relationships -- Section 4. Wheat protein molecular biology and genetic engineering -- Section 5. Low Mr Sulphydryl compounds in wheat flour and their functional properties -- Section 6. Nature and functionality of wheat lipids, lipid binding proteins and added emulsifiers -- Section 7. Rheological properties and functionality of wheat flour doughs -- Section 8. Non-starch polysaccharides and enzymic improvment of bread quality |
| Summary |
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book provides an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides |
| Notes |
Proceedings of a conference organised by the Royal Society of Chemistry Food Chemistry Group, held on 10-12 April 1995, in Reading UK |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available via the World Wide Web |
| Subject |
Biochemistry.
|
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Botanical chemistry -- Congresses.
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Chemical structure.
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Chemical structure -- Congresses.
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Flour -- Composition.
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Wheat products -- Composition.
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Wheat -- Composition.
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Wheat -- Physiology -- Congresses.
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Wheat.
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| Genre/Form |
Conference papers and proceedings.
|
| Author |
Schofield, J. David.
|
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Royal Society of Chemistry (Great Britain)
|
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Royal Society of Chemistry (Great Britain). Food Chemistry Group.
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Conference on Wheat Structure, Biochemistry and Functionality (1995 : Reading, England)
|
| ISBN |
0854047778 |
|
