Improving the Processing Quality of Wheat: 187 (Burleigh Dodds Series in Agricultural Science, 187) - Couverture rigide

Couverture rigide

ISBN 10 : 1835453511 ISBN 13 : 9781835453513

Editeur : Burleigh Dodds Science Publishing Limited, 2026

Synopsis

Wheat is the most widely cultivated crop in the world and plays a crucial role in feeding a growing population. For example, wheat grains and flour are staple ingredients in a range of processed products such as bread, pasta and pastry which are consumed by millions on a daily basis. However, as consumer expectations on product quality continue to rise, farmers face even more pressure from food manufacturers to ensure that grain quality is optimised from cultivation through to harvest.

Improving the processing quality of wheat provides a comprehensive overview of the key components that can affect the processing and sensory quality of wheat. The book reviews the range of analytical techniques used to measure wheat quality characteristics and considers how processing can be optimised for different end products, such as cakes, pastries, cookies and bread. The book also highlights recent developments in ensuring the safety of wheat, focussing on advances in detecting and preventing mycotoxin contamination and reducing allergens in wheat.

A propos du livre

À propos des auteurs

Dr Kurt A. Rosentrater is a Professor in the Departments of Agricultural and Biosystems Engineering and Food Science and Human Nutrition at Iowa State University, USA. He is also a Visiting Professor in the Department of Grain Science and Industry at Kansas State University, USA, Polytech Montpellier and ISARA-Lyon, France, where he teaches storage, processing and sustainability of grain and food systems. Professor Rosentrater has published three books and several hundred conference and journal papers on a variety of cereal grain topics.

Samson Oyeyinka is a Senior Lecturer within the School of Agri-Food Technology and Manufacturing, University of Lincoln, UK. He is the current Deputy Director of Teaching and Learning within the School. A Global Talent Scholar as endorsed by the Royal Society in the UK, focused on food chemistry research including starch and protein modification as well as valorisation of food and agricultural waste. He is an Editorial Board Member to Legume Science, Food Nutrition, Korean Journal of Food Science and Preservation and an Associate Editor to Food Chemistry International.

À propos de la quatrième de couverture

Wheat is the most widely cultivated crop in the world and plays a crucial role in feeding a growing population. For example, wheat grains and flour are staple ingredients in a range of processed products such as bread, pasta and pastry which are consumed by millions on a daily basis. However, as consumer expectations on product quality continue to rise, farmers face even more pressure from food manufacturers to ensure that grain quality is optimised from cultivation through to harvest.

Improving the processing quality of wheat provides a comprehensive overview of the key components that can affect the processing and sensory quality of wheat, such as the composition and concentration of proteins, lipids and non-starch polysaccharides. The book also reviews the range of analytical techniques used to measure wheat quality characteristics, including high-performance liquid chromatography and near-infrared reflectance, as well as recent developments in ensuring the safety of wheat products.

Edited by a world-renowned expert, the book will be a standard reference for university and other researchers in cereal science, arable farmers, food manufacturers and processors involved in the supply of cereal-based products, as well as government and other private sector agencies supporting sustainable cereal crop production.

Dr Kurt A. Rosentrater is a Professor in the Departments of Agricultural and Biosystems Engineering and Food Science and Human Nutrition at Iowa State University, USA. He is also a Visiting Professor in the Department of Grain Science and Industry at Kansas State University, Polytech Montpellier and ISARA-Lyon, France, where he teaches storage, processing and sustainability of grain and food systems. Professor Rosentrater has published three books and several hundred conference and journal papers on a variety of cereal grain topics.

Détails de l'édition

• Éditeur: Burleigh Dodds Science Publishing Limited
• Date d'édition: 2026
• Langue: anglais
• ISBN 10: 1835453511
• ISBN 13: 9781835453513
• Reliure: Tapa dura
• Nombre de pages: 582
• Éditeur: Rosentrater Professor Kurt A.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible