Wheat: Production, Properties and Quality

摘要: World Wheat Production. Utilization and Trade. Contribution of to Food Supply Human Nutrition. Bread. Quality Defined. Classification Grading. Recent Developments in Flour Milling. Research Progress Bread Baking Technology. Proteins. Structure Functionality Milling Carbohydrates: Functionality. Lipids: Enzymes Sprouted Their Possible Technological Significance. Soft Production Cookies Crackers. Durum Wheat: Its Unique Pasta-Making Properties. for the Starch, Gluten Extruded Products. Genetics its Improvement by Conventional Biotechnological Breeding. Safety Implications Genetic Manipulations Crops. References. Index