Gliadin and glutenin : the unique balance of wheat quality

This important new monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. In itself the book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to set the scene for young scientists and anyone new to this area of food science.
More than one-third of this 480-page book describes ways that our increased knowledge of gluten proteins can be used in practical applications, such as the prediction of dough properties for identifying varieties, and as diagnostic markers of various aspects of grain quality. One chapter explores the potential for genetic manipulation to provide new insights into gluten-protein function and its manipulation. Gluten research discoveries that have assisted in the diagnosis and treatment of medical conditions related to gluten proteins are included.
Food scientists, researchers, students, and wheat breeders will find this to be a useful reference for years to come. The 21 contributing authors read like a Who s Who of grain and dough chemistry, and this book captures a treasure trove of knowledge formed during the most exciting period in the history of this research area. With this book these 21 scientists give you a thorough understanding of the Unique Balance of Wheat Quality