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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.
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.
- 1.Improving the processing quality of wheat: history and current trends: Kurt A. Rosentrater, Iowa State University, USA;
Part 1 Understanding and optimising wheat quality and performance
- 2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;
- 3.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;
- 4.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;
- 5.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;
Part 2 Improving the processing quality of wheat for different end products
- 6.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;
- 7.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;
- 8.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;
- 9.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;
- 10.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;
Part 3 Ensuring safety
- 11.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;
- 12.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production – National Research Council (CNR-ISPA), Italy;
- 13.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;
- 14.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Novi Sad, Serbia;
- 15.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spain;
Part 4 Concluding remarks * 16.Improving the processing quality of wheat: where next?: Kurt A. Rosentrater, Iowa State University, USA;