Durum Wheat Chemistry and Technology

The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.

New and Revised Topics Include:

• Agronomy of durum wheat production
• Pasta made from non-traditional raw materials: technological and nutritional aspects
• Grain safety assurance, including impacts on durum wheat trading
• Origin and distribution of durum wheat genetic diversity in the world
• Genetics and breeding of durum wheat
• Insect and mite pests and diseases of durum wheat
• Kernel components of technological value
• Vitamins, minerals, and nutritional value of durum wheat
• Durum wheat milling
• Manufacture of pasta products
• Other traditional durum derived products
• Methods used to assess and predict quality of durum wheat, semolina, and pasta
• Grading factors impacting on durum wheat and processing quality
• Grain safety assurance including impacts on durum wheat trading
• Marketing perspectives in the durum wheat trade

Special Features:

• Detailed figures outlining the processes used to manufacture durum products
• International comparisons of HACCP experiences
• Table of uses for specific carbohydrates
• Descriptions of improved laboratory techniques
• Extensive bibliography

An Essential Reference For:

• Scientists and researchers in agriculture and plant biology
• Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers)
• Government regulators
• Food scientists and technologists developing products using durum wheat
• Plant breeders
• University lecturers in agricultural science and plant biology
• Professionals who market wheat
• Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents
• Scientific libraries and their patrons

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