Wheat Gluten
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Author(s): P. R. Shewry and A. S. Tatham (Eds)
Publisher: Royal Society of Chemistry
ISBN: 0854048650
Format: hardback
548pp
Price: £89.50
Review Date: 06 May 2001
Review: Over 600 million tonnes of wheat are grown world-wide each year. The ability of wheat flour to be processed into bread, pasta, noodles, etc. depends largely on their gluten proteins, which give unique visco-elastic properties to the doughs. These gluten proteins have unusual structures and properties, making them of interest for basic studies as well as more applied work on their fundamental properties. These are papers from the workshop held in Bristol in April 2000. The topics ranged from genetics, through structural and functional studies, to genetic engineering.