Edited by O.K. Chung and G.L. Lookhart
This book focuses on the unique structure and functionality of wheat, as well as its unique applications. The most important and current issues on the topic are discussed making it a valuable resource for those involved in all segments of the wheat industry including product quality, genetics, production, storage, marketing and utilization.
The topics covered include: the uniqueness of wheat, biotechnology, new challenges in carbohydrates, the structure and functionality of wheat proteins, large and small deformation rheological testing, rapid prediction of wheat quality, a global perspective of quality standards and marketing, and the future of wheat.
The book is based on the research presented at the third International Wheat Quality Conference. The organizers of the IWQCIII, saw this conference and this resulting publication as a vehicle for senior researchers in the cereal science community to pass the baton to the new generation of cereal scientists. Many of the Organizing and Scientific Committee members involved in the conference and book have been involved in cereal chemistry, science, and technology for over 25 years. A final summary of the conference and all of the topics discussed is provided by R. Carl Hoseney, a recognized leader in the field.
Wheat Is Unique
International Wheat Market
Overview and Trends
The Importance of Wheat and Grain Based Foods
Past and Present
The Physicochemical Properties of Wheat
Using Wheat Quality Measures to Predict Swine Performance
Facilitator Discussion Direction
Biotechnology: A Tool for Wheat Improvement
Molecular Markers, Wheat Quality and Accelerated Breeding Technologies
Proteins, Hardness and Allergens
Carbohydrate Modification to Add Value to Wheat Grain
New Approaches to Overcome Fusarium Head Blight
Breeding Wheat for Quality and the Role of Biotechnology
Facilitator Discussion Direction
New Challenges in Carbohydrates
Co-Chair Introduction
Development and Characteristics of Waxy Winter Wheats
Arabinoxylans and Endoxylanases in Wheat Processing
Is There Such a Thing as Good or Bad Carbohydrate in Wheat-Based Foods?
Wheat Straw
An Underused Lignocellulosic Raw Material
Facilitator Discussion Direction
Wheat Proteins: Structure and Functionality
The Structure of Gliadin and Glutenin
Genetic Polymorphism of Gluten Proteins and Its Utilization for Wheat Quality Improvement
Biosynthesis of Gliadins and Glutenin Subunits During Grain Development Under Different Environmental Conditions
Studying Gluten Functionality
From Gluten Structure to Gluten Function
Current Perspectives
Facilitator Discussion Direction
Large and Small Deformation Rheological Testing
Linear Viscoelastic Measurements and Network Structures
General Comments and Relevance to Gluten Molecular Structures
Large Deformation Rheological Testing of Doughs
Rheological and Polymer Molecular Structure-Function Relationships in Breadmaking
Novel Methods to Measure Dough Rheology
Dough Processing and Large Deformation Investigations
A Rheological and Structural Approach
Role of Rheology in Determining Wheat Gluten Quality
Facilitator Discussion Direction
Rapid Prediction of Wheat Quality
Importance of Rapid End-Use Quality Measurement of Wheat
Processor’s View
Predicting Grain, Flour, and Bread Quality Using NIR Spectroscopy
Up and Coming Methods and Instrumentation for End-Use Wheat Quality Measurements
Issues When Implementing Methods for End-Use Quality Measurements
Facilitator Discussion Direction
Banquet Address
Cancer Suppression Benefits from Whole Wheat
Quality Standards and Marketing: Global Perspectives
Trends in Demand for Wheat
Wheat Quality
Trends in Wheat-Producing Developing Countries
Classification of Argentinean Wheat
International Quality Standards – A Seller’s Perspective
Standardized and Validated Rapid Methods – A Realistic Option?
Facilitator Discussion Direction
Closing Address: Summation and Significance of the Conference
Recapitulations