Wheat gluten

The latest developments with wheat gluten described and discussed in a single, comprehensive volume.

The suitability of wheat flour for processing into a wide variety of forms is determined to a large extent by the gluten proteins which confer unique visco-elastic properties on the doughs. These have been the subject of extensive studies over several hundred years as, in addition to their technological applications, their unusual properties make them intriguing material for fundamental studies in protein chemistry and structure-function relationships. This volume contains papers based on the many presentations made at the 7th International Conference Gluten 2000, held in April 2000. The topics covered range from structural and function studies to genetics and genetic engineering. They present a wealth of information and collectively highlight the exciting opportunities for future research and development. The book is organised as follows:

• Genetics and quality correlations - 14 papers
• Biotechnology - 12 papers
• Gluten protein analysis, purification and characterisation - 19 papers
• Disulphide bonds and redox reactions - 14 papers
• Improvers and enzymic modifications - 7 papers
• Quality testing and non-food uses - 11 papers
• Viscoelasticity, rheology and mixing - 25 papers
• Gluten protein synthesis during grain development and effects of nutrition and environment - 6 papers
• Non-gluten components - 10 papers
• Subject index - providing useful cross referencing by subject

Hard cover - 548 pages