Wheat Quality Handbook
Overview
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.
What’s Inside
Written by Dr. Senay Simsek, Department Head, Professor, and Dean's Chair in Food Science at Purdue University, the Wheat Quality Handbook is comprised of four primary sections.
Section One provides an introduction to wheat quality and kernel testing, and includes the following chapters:
Chapter 1. Wheat Chemistry and Structure
Chapter 2. Kernel Quality Parameters
Chapter 3. Wheat Quality and Disease
Chapter 4. Milling of Wheat
Section Two covers flour and dough testing, and includes the following chapters:
Chapter 5. Flour Quality Parameters
Chapter 6. Dough Quality Parameters
Chapter 7. Principles of Solvent Retention Capacity (SRC)
Chapter 8. New Dough Testing Methods
Section Three covers end product quality and advances in wheat quality, and includes the following chapters:
Chapter 9. History of Baking and Introduction to Baking
Chapter 10. Functions of Ingredients
Chapter 11. Challenges Baking Whole Wheat Bread
Chapter 12. Trends in Nutritional Quality of Bread
Section Four provides a list of references.
About the Author
Dr. Senay Simsek | Purdue University
Dr. Senay Simsek is a professor and department head at Purdue University with a Bachelor of Science degree in chemistry in 1998, a masters degree in biochemistry from Gebze Technical University in 2000 in Turkey, and a Ph.D. in food science from Purdue University (2006). After 15 years working in the Plant Sciences Dept. at North Dakota State University (NDSU), she has moved to her current position as department head, professor, and Dean's Chair in Food Science at Purdue University in July 2021. Dr. Simsek is a grain/ food chemist, and her research spans plant sciences, food science, and analytical chemistry. She has developed a research program on the integration of grain quality with the structure-function relationships of carbohydrates and proteins. Her program focuses on value-adding strategies for grains and their by-products. Her group's goal is to increase the utilization of food crops while finding innovative applications for carbohydrates (starch and non-starch polysaccharides). To achieve this goal, Dr. Simsek has aimed to integrate partnerships between producers, scientists, and food processors to optimize research potential and develop novel grain-derived functional ingredients.
She has authored and co-authored numerous research papers and conference contributions in the area of grain quality and food chemistry. She is an active member of the Institute of Food Technologists, Cereals & Grains Association. She has been awarded the International Young Scientist Research Award (2013) and the International Excellence in Teaching Award (2019) by the Cereals & Grains Association. In 2020, Dr. Simsek was awarded the Andersons Cereals and Oilseeds Award of Excellence by NC-213 U.S. Quality Grains Research Consortium. Recently, she was named "Dean’s Chair in Food Science” and “Purdue University 2022 Distinguished Women Scholar”.
General Information.
Northern Crops Institute
NDSU Dept. 7400
P.O. Box 6050
Fargo, ND 58108-6050 USA
Phone: 701-231-7736
Fax: 701-231-7235
Email: nci@ndsu.edu
Website: www.northern-crops.com
About the Northern Crops Institute.
Northern Crops Institute is an international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. Situated on the campus of North Dakota State University, Northern Crops Institute exists as a forum to bring together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education and technical service programs. Since 1983, the Institute has hosted visitors from more than 135 countries.
North Dakota State University is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).