Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is of vital importance. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. Wheat Structure, Biochemistry and Functionality covers progress in areas including: * Wheat grain structure * Structural features of the gluten proteins * Structural-functionality relationships of wheat protein * Lipid binding proteins * Rheology of dough systems * The importance of non-starch polysaccharides This book will be welcomed by scientists in industry and academia, as well as government agencies.
Publisher: Royal Society of Chemistry
Weight: 676 g
Dimensions: 234 x 156 x 25 mm
You may also be interested in...
Please sign in to write a review
Thank you for your reservation
Your order is now being processed and we have sent a confirmation email to you at
When will my order be ready to collect?
Call us on or send us an email at
Unfortunately there has been a problem with your order
Please try again or alternatively you can contact your chosen shop on or send us an email at