Bread, pasta, noodles ... some of the many ways in which humans
consume wheat after processing has taken place. The gluten proteins
of wheat grain, which determine the processing properties of wheat
flour, have been the subject of intensive study for many years. The
structures, genetics and functional properties of this unique group
of proteins are the focus of this book. Providing a unique
"snapshot" of the most exciting current research in the area, this
wide-ranging book encompasses topics such as biotechnology;
analysis, purification and characterization; quality testing; and
environmental impacts. Contributions come from academia, government
laboratories and industry throughout the world, and will be
welcomed by practitioners in a variety of fields including the
food, biological and agricultural sciences.
General
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