NCI introduces the Wheat Quality Handbook by Dr. Dr. Simsek. Wheat is an amazing crop with a multitude of applications! Readers will learn about the wheat structure and how and why it differs for various wheat classes.
This book provides a holistic story about the journey of the wheat kernel from field to table. Topics include every aspect of wheat grain science and its importance to growers, processors, and consumers.
In addition, this book answers critical questions such as how the kernel, flour, dough, and end-use quality are measured and why they are essential. In-depth information is provided for every wheat, flour, dough, and bread quality trait to describe what the data means and why it is important. Critical wheat disease and defects are covered to give the readers an overview of challenges growers face during production and how diseases like Fusarium Head Blight or conditions such as pre-harvest sprouting negatively impact wheat quality.
Readers will gain an understanding of wheat chemistry and the importance of how wheat composition impacts the end-use quality of various wheat-based foods. Detailed descriptions of bread processing techniques are presented to inform readers about how the selection of wheat for different processing methods can impact the end product.
This book also covers novel wheat quality tests and future trends in wheat testing, use, and nutrition. Overall, this book is an excellent resource for those in the grain industry to understand better the wide range of topics associated with wheat chemistry and wheat quality.
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