Wheat Structure. Biochemistry and Functionality
Buy a book... In Association with Amazon.co.uk
Author(s): J. P. Schofield (Ed.)
Publisher: Royal Society of Chemistry
ISBN: 0854047778
Format: hardback
379pp
Price: £69.50
Review Date: 31 May 2000
Review: These are the proceedings of the Wheat Structure, Biochemistry and Functionality Conference held in Reading and organized by the RSC Chemistry Group. The first section of the book deals with microscopical and macroscopical aspects of wheat grain structure. The following three sections describe the progress in understanding these structural features of the gluten proteins, and relationships to functional properties, such as rheological characteristics, in defining relationships between genetical differences in polypeptide structure and composition and quality indicators. The chapters in the next section deal with low molecular weight sulphydryl compounds, the nature and functionality of wheat lipids, lipid binding potentials and added emulsifiers and the rheological properties of wheat flour doughs. The last section discusses low-starch polysaccharides and enzymic improvement of bread quality.