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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, 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.
- 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: Laura Rezette, Anne-Laure Chateigner-Boutin and Luc Saulnier, Biopolymers, Interactions & Assemblies (BIA), France;
- 3.Advances in analysing wheat chemistry: Katharina A. Scherf, Leibniz Institute for Food Systems Biology – Technical University of Munich, Germany;
- 4.Advances in understanding, measuring and optimising wheat grain milling performance: Elaveniya Elancheran and Suresh D. Sakhare, Central Food Technological Research Institute (CSIR), India;
- 5.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA; Sigal Meirovitch, Equinom, Israel; and Jozef L. Kokini, Purdue University, USA;
Part 2 Improving the processing quality of wheat for different end products
- 6.Advances in understanding and optimising wheat processing quality: pan breadmaking: Adewumi T. Oyeyinka, University of Lincoln, UK; Amar Aouzelleg, London South Bank University, UK; Damilare E. Jegede, University of Lincoln, UK; Marena Manley, Stellenbosch University, South Africa; and Samson A. Oyeyinka, University of Lincoln, UK and University of Johannesburg, South Africa;
- 7.Advances in understanding and optimising wheat processing quality: flatbreads: Mahsa Majzoobi, Kinjal Anil Furia and Uzma Sadiq, RMIT University, Australia; and Sajid Arshad, University of Melbourne, Australia;
- 8.Advances in understanding and optimising wheat processing quality: cookies and crackers: Elisa Karkle, Kansas State University, USA; and Brian Strouts, B2b Baking Consulting, USA;
- 9.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Yasmin Mayumi Lavansdoski Onaga, Vitória Helisa Burgon, Ana Paula Rebellato and Caroline Joy Steel, The State University of Campinas, Brazil;
- 10.Advances in understanding and improving wet milling of wheat: Jared Rivera, Shivaprasad Doddabematti Prakash and Kaliramesh Siliveru, Kansas State University, USA;
Part 3 Ensuring safety
- 11.Advances in detecting mycotoxin contamination in wheat: Joseph Opoku and Briana Whitaker, Mycotoxin Prevention and Applied Microbiology Unit, National Center for Agricultural Utilization Research – USDA-ARS, USA; Anthony Pokoo-Aikins, Toxicology & Mycotoxin Research Unit, U.S. National Research Center – USDA-ARS, USA; and Mark Busman and Martha Vaughan, USDA-ARS, USA;
- 12.Advances in preventing mycotoxin contamination of wheat: Jing Gao, Xianghu Laboratory – Zhejiang Provincial Laboratory of Agriculture, China; and Antonio Francesco Logrieco, Xianghu Laboratory – Zhejiang Provincial Laboratory of Agriculture, China and Institute of Sciences of Food Production – National Research Council (CNR), Italy;
- 13.Advances in understanding and reducing allergens in wheat: Zachary T. Jones and Sachin Rustgi, Clemson University, USA;
- 14.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols in wheat: Aleksandra M. Torbica, Institute of Food Technology in Novi Sad, Serbia;
- 15.Advances in understanding and reducing acrylamide in baked products: Marta Mesías and Francisco J. Morales, Institute of Food Science, Technology and Nutrition – Spanish Research Council (ICTANCSIC), Spain;
Part 4 Concluding remarks * 16.Improving the processing quality of wheat: where next?: Kurt A. Rosentrater, Iowa State University, USA;