WHEAT - Chemistry and Utilization,

By: Hugh J Cornell and Albert

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WHEAT - Chemistry and Utilization, by Hugh J Cornell and Albert W Hoveling
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Technomic Publishing Co., Lancaster, PA - ISBN:1566763487, 1998. hardcover, 6¼" x 9¼", with illustrated board covers. Book in AS NEW condition. This comprehensive volume is organized in nine sections that review knowledge of components of the wheat kernel and relate this knowledge to the wide range of products that can result. Chapt. 1 provides an overall summary of the production, quality and utilization of wheat. Chapts. 2 & 3 summarize dry and wet milling of wheat and wheat flour. Chpts. 4,5 & 6 present a comprehensive overview of wheat starch and its utilization. Chapts. 7 & 8 deal specifically with proteins, concluding with an extensive treatment of bioactive wheat proteins (especially celiac disease). Chpt. 9 presents a novel treatment of a resource that either is or should be used today by everyone interested in wheat, its chemistry and it utilization (the World Wide Web).

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