Grain Quality and Food Processing: Wheat Grain Quality and Food Processing

Author: Wei Yimin
Publisher:
Publish Date: 2006-05-09
Features: This book uses wheat varieties from the Guanzhong Plain in Shaanxi and the Huanghuai winter wheat region as material. Based on nearly a decade of scientific research conducted by the author, it systematically and comprehensively summarizes the grinding quality of wheat, protein characteristics (especially the gliadin solubility index), starch properties, and their relationship with food processing quality, as well as the quality of wheat grains and their use in beer brewing, nutritional fortification (especially the addition of alfalfa powder), and wheat food processing. The first three chapters primarily discuss the quality of traditional Chinese food, such as noodles, while the last two chapters cover the techniques and quality requirements for brewing beer using wheat as the raw material, as well as new trends and fields in food processing. This book holds significant theoretical guidance value for improving wheat quality in China and establishing food processing standards, and it also provides practical reference significance for adjusting industrial structures, developing agricultural product processing industries, promoting agricultural industrialization, and increasing farmers' income.