St. Paul, Minn. (January 2017)—AACC International proudly announces the second edition of its Wheat Flour handbook, produced 15 years after the best-selling first edition was published.
The book gives users an overall edge in product development by combining in one place all the latest research and technologies applied to wheat flour.
Wheat Flour, Second Edition explores a range of perspectives important to the food industry, such as wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing; production issues, quality specifications; and products derived from hard, soft, and durum wheats.
Wheat Flour, Second Edition offers expert information in straightforward language. It is among the fastest, easiest-to-use references for a variety of food industry professionals in product development, quality assurance, purchasing, production, engineering, food science training, and nutrition. It helps users:
- Quickly get oriented on wheat flour's components, including proteins, starches, and lipids, and much more
- Swiftly troubleshoot costly issues related to flour quality and food production
- Develop a range of consistent, superior products that include wheat flour
The clearly written text is accompanied by easy-to-use tables and illustrations, troubleshooting guides, definitions of key terms, and key health discussions on gluten, wheat allergies, and the quest for products with less fat and salt.
AACCI MEDIA RELEASE
Coverage of specific product applications and problem resolution, as well as the basics about wheat and milling, make Wheat Flour an important reference for food industry professionals.
Everyone from new product developers to technical sales personnel will find answers to wheat flour questions in this one-stop, practical ingredient handbook.
Book Specifications and Data
©2016; 8” × 10” softcover; 164 pages; 2 pounds; ISBN 978-1-891127-90-8
This book is published by AACC International and may be purchased for $159 plus S&H from AACCI PRESS.
Attention Book Reviewers:
Free copies of Wheat Flour, Second Edition are available in exchange for book reviews in mainstream or industry publications. Reviewers must forward a copy of the published article within six months of receiving the book in order to qualify. Please send your review request along with details of your publication to AACCI Here.
NOTE: Digital artwork of the book’s cover is available by contacting Dawn Wuest using the contact information provided. Please specify if the artwork will be used for print or electronic media.
About AACC International
AACCI is a global, nonprofit association of nearly 2,500 scientists and food industry professionals working to advance the understanding and knowledge of cereal grain science and its product development applications through research, leadership, education, superior technical service, and advocacy.
