First Major Revision of Wheat Monograph in 21 Years

St. Paul, MN (August 31, 2009)—Wheat: Chemistry and Technology, Fourth Edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online.

AACC International president, Mary Ellen Camire said, “Since Wheat: Chemistry and Technology was first published in 1964 its three editions have served as the standard authoritative reference on wheat science for generations of grain scientists. Wheat is the primary ingredient in thousands of food products today and food scientists that work with wheat now have a new go-to reference when they have questions about wheat's chemistry or functionality.”

This 480-page, large format book contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book has the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crops.

Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World” particularly helpful because it provides a succinct summary of wheat chemistry.

This book may be purchased for $259 plus shipping (USD) from AACC International PRESS. To order, go to the AACC International PRESS online bookstore at www.aaccnet.org and click “Books” or call toll-free 1.800.328.7560 U.S.A. and Canada or +1.651.454.0766 elsewhere.

Wheat: Chemistry and Technology, Fourth Edition includes the following sections: Wheat: A Unique Grain for the World; The Wheat Crop; Development, Structure, and Mechanical Properties of the Wheat Grain; Criteria of Wheat and Flour Quality; Wheat Flour Milling; Structure and Functional Properties of Gluten; Micronutrients and Phytochemicals in Wheat Grain; Wheat Grain Proteins; Carbohydrates; Wheat Lipids; Enzymes and Enzyme Inhibitors Endogenous to Wheat; Transgenic Manipulation of Wheat Quality.

2009; 8.5" x 11" hardcover; 480 pages; 196 figures; 69 tables; 27 color images; ISBN 978-1-891127-55-7; (4 pounds); Item No. 27557; $259

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