Wheat: Chemistry and Technology, Vol. 1

Origin, Production, and Utilization of Wheat. Criteria of Wheat Quality. Microscopic Structure of Wheat Grain. Chemical Composition of Kernel Structures. Proteins and Amino Acids. Wheat Carbohydrates. Lipids. Enzymes and Color. Wheat Flour Milling. Criteria of Flour Quality. Nutritional Quality of Wheat and Wheat Foods. Rheology and Chemistry of Dough. Compositions and Functionality of Wheat Flour Components. Soft Wheat Products. Flat Breads. Durum Wheat and Pasta Products.Y. Pomeranz is the author of 'Wheat: Chemistry and Technology, Vol. 1', published 1988 under ISBN 9780913250655 and ISBN 0913250651.