Wheat: Chemistry and Technology, Fourth Edition
Editors: Khalil Khan, North Dakota State University, Fargo, North Dakota, U.S.A. and
Peter R. Shewry, Rothamsted Research, Harpenden, Hertfordshire, U.K.
ISBN: 978-1-891127-55-7
Front Matter
Pages i-viii
Chapter 1: Wheat: A Unique Grain for the World
C.W. Wrigley
Pages 1-17
Chapter 2: The Wheat Crop
Michael J. Gooding
Pages 19-49
Chapter 3: Development, Structure, and Mechanical Properties of the Wheat Grain
D.B. Bechtel (Retired), J. Abecassis, P.R. Shrewry, and A.D. Evers (Retired)
Pages 51-95
Chapter 4: Criteria of Wheat and Flour Quality
Gordon R. Carson and Nancy M. Edwards
Pages 97-118
Chapter 5: Wheat Flour Milling
Elieser S. Posner
Pages 119-152
Chapter 6: Structure and Functional Properties of Gluten
Rob J. Hamer, Finlay MacRitchie, and Peter L. Weegels
Pages 153-178
Chapter 7: Micronutrients and Phytochemicals in Wheat Grain
Vieno Piironen, Anna-Majja Lampi, Päivi Ekholm, Marjatta Salmenkallio-Marttila, and Kirsi-Helena Liukkonen
Pages 179-222
Chapter 8: Wheat Grain Proteins
Peter R. Shewry, Renato D'Ovidio, Domenico Lafiandra, John A. Jenkins, E.N. Clare Mills, and Ferenc Békés
Pages 223-298
Chapter 9: Carbohydrates
Bruce Stone (Deceased) and Matthew K. Morell
Pages 299-362
Chapter 10: Wheat Lipids
Okkyung Kim Chung (Retired), Jae-Bom Ohm, M.S. Ram (Retired), Seok-Ho Park, and Crispin A. Howitt
Pages 363-399
Chapter 11: Enzymes and Enzyme Inhibitors Endogenous to Wheat
Kristof Brijs, Christophe M. Courtin, Hans Goesaert, Kurt Gebruers, Jan A. Delcour, Peter R. Shewry, Robert J. Henry, Jacques Nicolas, Jacques Potus, Rebeca Garcia, and Sylvie Davidou
Pages 401-435
Chapter 12: Transgenic Manipulation of Wheat Quality
Huw D. Jones, Caroline A. Sparks, and Peter R. Shewry
Pages 437-451
Back Matter
Pages 453-467
