Wheat deep processing -- separation, reorganization, transformation technology

Author: Liu Yawei
Publisher:
Publish Date: 2005-08-01
Features: This book focuses on the technological quality characteristics of wheat, wheat starch production processes, equipment, and operation and maintenance. It covers the properties of wheat starch, production technology and analytical testing methods of modified wheat starch, the properties and application technology of wheat gluten, wheat starch sugar production technology, and the utilization technology of wheat deep-processing by-products (bran, germ, and pentosan). It also provides detailed descriptions of the processes and equipment for wheat starch (modified starch) production, lists numerous examples of modified and applied wheat starch and gluten, and offers a comprehensive introduction to new products currently being developed internationally. This book can serve as a training manual for technicians, managers, marketing personnel, or production workers in wheat refining enterprises and other industries using wheat as raw material. It can also be used as a reference for corporate leaders when making new product development decisions, as well as a reference book for students and faculty in grain engineering, food engineering, feed engineering, fermentation engineering, and agricultural and industrial engineering at universities.