Wheat

1. Front Matter

   Pages i-xv

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2. World wheat production, utilization and trade

   • B. T. Oleson

   Pages 1-11

3. Wheat: contribution to world food supply and human nutrition

   • G. S. Ranhotra

   Pages 12-24

4. Bread-wheat quality defined

   • K. H. Tipples, R. H. Kilborn, K. R. Preston

   Pages 25-36

5. Classification and grading

   • A. A. MacDonald

   Pages 37-46

6. Recent developments in flour milling

   • H. J. Schoch

   Pages 47-58

7. Recent research progress in bread baking technology

   • W. Seibel

   Pages 59-72

8. Wheat proteins: structure and functionality in milling and breadmaking

   • J. D. Schofield

   Pages 73-106

9. Wheat carbohydrates: structure and functionality

   • B. L. D’Appolonia, P. Rayas-Duarte

   Pages 107-127

10. Wheat lipids: structure and functionality

    • W. R. Morrison

    Pages 128-142

11. Enzymes of sprouted wheat and their possible technological significance

    • J. E. Kruger

    Pages 143-153

12. Soft wheat quality in production of cookies and crackers

    • H. Faridi, C. Gaines, P. Finney

    Pages 154-168

13. Durum wheat: its unique pasta-making properties

    • R. R. Matsuo

    Pages 169-178

14. Wheat utilization for the production of starch, gluten and extruded products

    • F. Meuser

    Pages 179-204

15. Genetics of wheat quality and its improvement by conventional and biotechnological breeding

    • N. E. Pogna, R. Redaelli, T. Dachkevitch, A. Curioni, A. Dal Belin Peruffo

    Pages 205-224

16. Quality and safety implications of genetic manipulations of food crops

    • R. Townsend

    Pages 225-231

17. Back Matter

    Pages 233-239

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Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.

• Gluten
• chemistry
• enzymes
• food science
• genetics
• processing
• transport

• Department of Food Science, University of Manitoba, Winnipeg, Canada

  W. Bushuk

• Department of Food Science, University of Guelph, Guelph, Canada

  V. F. Rasper

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