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Wheat - Production, Properties and Quality (Paperback, Softcover reprint of the original 1st ed. 1994)
Loot Price: R4,218
Discovery Miles 42 180
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Wheat - Production, Properties and Quality (Paperback, Softcover reprint of the original 1st ed. 1994)
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Wheat provides over 20% of the calories for the world population of
5. 3 billion persons. It is widely grown in five of the six
continents. It is a highly versatile food product in that it can be
stored safely for long periods of time and transported in bulk over
long distances. In relative terms, it is reasonably priced; over
the past quarter century, the inflation-adjusted price of wheat has
been declining. Modern milling and baking technology required for
the transformation of wheat grain into consumable baked products is
available or accessible in all countries of the world. For these
reasons, and because Canada is one of world's leading wheat
producing countries, it seemed appropriate to include a major
symposium on wheat in the scientific and technical program of the
8th World Congress of Food Science and Technology held in Toronto,
Canada during September 29-0ctober 4, 1992. In selecting the topics
for the symposium on wheat, we attempted to cover a full range of
subjects including economics and marketing, nutrition, grading,
processing, constituent chemistry and functionality, biote- nology,
and safety of genetically modified wheat varieties. The major focus
was on common hard (bread) wheats; separate papers were devoted to
the unique characteristics and technological properties of common
soft (biscuit) and durum (pasta) wheats. Each paper was presented
by an acknowledged international expert. This book provides a more
permanent record of the papers presented at the symposium.
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