Wheat Structure, Biochemistry and Functionality

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is of vital importance. 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. Wheat Structure, Biochemistry and Functionality covers progress in areas including: * Wheat grain structure * Structural features of the gluten proteins * Structural-functionality relationships of wheat protein * Lipid binding proteins * Rheology of dough systems * The importance of non-starch polysaccharides This book will be welcomed by scientists in industry and academia, as well as government agencies.Schofield, J. D. is the author of 'Wheat Structure, Biochemistry and Functionality', published 2000 under ISBN 9780854047772 and ISBN 0854047778.