Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development

Description

Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products. Features: Includes topics associated with the nutritional composition and anti-nutritional propertiesAddresses the effects of different processing technologies on flour yield and end productsReviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc. Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors. Cover Half Title Series Title Copyright Contents About the Editors List of Contributors Preface 1 Wheat: Origin, History, and Production Practices 2 Wheat Production, Trade, Consumption, and Stocks: Global Trends and Prospects 3 Pre- and Post-Harvest Management of Wheat for Improving the Productivity, Quality, and Resource Utilization Efficiency 4 Contribution of Wheat in Global Food Security in Changing Climatic Conditions: Challenges Ahead and Coping Strategies 5 Nutritional Composition, Bioactive Compounds, and Phytochemicals of Wheat Grains 6 Wheat-Based Anti-Nutritional Factors and Their Reduction Strategies: An Overview 7 Wheat Milling and Recent Processing Technologies: Effect on Nutritional Properties, Challenges, and Strategies 8 Effect of Storage Conditions on the Nutritional Quality of Wheat 9 Molecular Mechanisms of Major Bioactive Compounds for Human Health Benefits 10 Micronutrient Biofortification in Wheat: Status and Opportunities 11 Techno-Functional Properties of Wheat-Based Food Products 12 Gluten-Related Disorders: Current Understanding, Myths, and Facts 13 Application of Wheat and Its Constituents in Diverse Functional Food Products 14 Trends and Approaches of Wheat Flour and End-Product Fortification Technologies 15 Molecular and Biotechnological Strategies for Improving Nutritional Quality of Wheat 16 Wheat Biofortification and Mainstreaming Grain Zinc and Iron in CIMMYT Wheat Germplasm Index