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Wheat: Chemistry and Technology, Fourth Edition
Wheat: Chemistry and Technology, Fourth Edition

“…without a doubt the “Wheat-Bible” of all time, indeed a monumental brilliant book.”
—South African Association for Food Science & Technology

Item No. 27557
Member Price (sign in or join to save): $ 209.30
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A major revision of the #1 reference on Wheat Chemistry and Technology!

Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online.

It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike.

Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop.

Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5” x 11” two-column format with color throughout and an easy to read style.

Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World” particularly helpful because it provides a succinct summary of wheat chemistry.

Wheat: Chemistry and Technology, Fourth Edition

Wheat: A Unique Grain for the World

Wheat and People
Wheat Taxonomy
Wheat in a Hungry World
Wheat in the Grain Chain
Wheat and Human Health

The Wheat Crop

Growth and Development
Wheat Improvement
Agronomy of Wheat

Development, Structure, and Mechanical Properties of the Wheat Grain

Terminology and Whole-Grain Considerations
Microstructure of the Mature and Developing Wheat Grain
Molecular and Biochemical Studies of Grain Development
Structure and Grain Mechanical Properties

Criteria of Wheat and Flour Quality

Wheat Classification
Grading Factors That Affect Milling Yield and End-Use Quality
Chemical Characteristics
Intrinsic Characteristics
Processing Quality
Wheat Classes—Producing Nations

Wheat Flour Milling

Wheat Receiving at the Mill
Wheat Storage
The Mill’s Wheat-Cleaning System
Wheat Conditioning for Milling
Milling Machinery
The Milling Process
End-Product Quality and Handling
Mill Technical Performance Analysis
Recent Developments in Commercial Milling
Future Developments in Wheat Milling

Structure and Functional Properties of Gluten

Structure-Function Models of Gluten
Mixing Flour into Dough
Wheat Proteins During Proofing
Wheat Proteins During Baking

Micronutrients and Phytochemicals in Wheat Grain

B Vitamins
Tocopherols and Tocotrienols
Minerals and Trace Elements
Phenolic Compounds
Choline and Betaine
Future Research Needs

Wheat Grain Proteins

Protein and Amino Acid Compositions of Whole-Grain Fractions
Gluten Proteins
Low Molecular Weight Proteins Related to Prolamins
Other Groups of Proteins with Functional Properties
Other Biologically Active Proteins
Conclusions and a Forward Look


Carbohydrates in Grain: Classification
Mono-, Di-, and Oligosaccharides
Wheat Starch—Structure, Synthesis, and Functionality
Cell Wall Polysaccharides
Carbohydrates in Aleurone Protein Body Inclusions—Phytin Globoids and Niacytin Granules
Impact and Applications of Cell Wall Polysaccharides in Grain Utilization, End-Use Quality, and Nutrition

Wheat Lipids

Wheat Lipid Classification
Analytical Methods
Lipids in Wheat Fractions and Wheat Classes
Functional Roles of Wheat Lipids
Genetic Research on Lipid-Related Components
Future Research

Enzymes and Enzyme Inhibitors Endogenous to Wheat

Hydrolytic Enzymes
Inhibitors of Hydrolytic Enzymes
Oxidoreductases and Their Inhibitors

Transgenic Manipulation of Wheat Quality

Development of Wheat Transformation Methods
Application of Transgenesis to Improve Grain Quality


“This book should reside on the shelves of all agricultural libraries that serve researchers with an interest in wheat production or processing. Chances are it will find a welcome audience and a place right next to the two volumes of the third edition.”
—Journal of Agricultural and Food Information

“…without a doubt the “Wheat-Bible” of all time, indeed a monumental brilliant book.”
—South African Association for Food Science & Technology

“…highly recommendable to students, researchers, and scientists working in baking and its related industry.”
—Food Research International

“It has been more than 20 years since the publication of the previous edition of Wheat Chemistry and Technology, and the editors and contributors of this volume have produced a markedly improved volume…the reader is treated to greatly improved graphics and figures, and clear and comprehensive coverage of the subject matter. Wheat Chemistry and Technology will serve as an excellent reference guide for cereal chemists, end-users of wheat, and wheat breeders and geneticists…it will find application as a textbook in the training of the next and future generations of wheat scientists.”
—Journal of Cereal Science

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Customers inside the U.S.A. may examine the book free for 60 days with no obligation to purchase. You will receive the book along with an invoice. If you choose to keep the book, but not adopt it for your class, simply pay the invoice. If you choose to adopt the book for your class, keep the book compliments of AACC Intl. PRESS when you write "Complimentary Desk Copy" on your invoice and return it with a photocopy of your bookstore order or bookstore requisition form for 10 or more copies of the textbook. If you decide not to adopt the book for your class and you do not wish to keep the book for your personal use, simply return the book in resalable condition with a copy of your invoice and write cancel on the invoice. Click here to request a 60 day review!

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Course Price: $109.95
(Over 55% Savings!)

Publish Date: 2009
Format: 8.5" x 11" hardcover
ISBN: 978-1-891127-55-7
Pages: 480
Images: 223 images
Publication Weight: 4 lbs

Edited by Khalil Khan and Peter R. Shewry

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