As a unique collection of global facts and statistics, this book is an invaluable reference for both industry and academia. Formulations, recipes, and important process parameters for nearly 100 ethnic varieties of:

• Breads
• Rolls
• Biscuits
• Cookies
• Cakes
• Crackers
• Pasta
• Tortillas
• Pastries
• Doughnuts
• Batters
• Breakfast cereals

This book is especially useful for the specialty baker and others involved in research and development. Its descriptions of trends in wheat use will be especially helpful to professionals in marketing and new product development.

The book will also likely become a a standard sourcebook for researchers, who can use it to present their findings in light of existing wheat science applications.

Wheat End Uses Around the World

Foreword

Contributors

Chapter 1

Wheat Usage in North America

Chapter 2

Wheat Usage in Mexico and Central America

Chapter 3

Wheat Usage in South America

Chapter 4

Wheat Usage in Western Europe

Chapter 5

Wheat Usage in Eastern Europe

Chapter 6

Wheat Usage in Northern Europe

Chapter 7

Wheat Usage in East Asia

Chapter 8

Wheat Usage in the Indian Subcontinent

Chapter 9

Wheat Usage in the Middle East and North America

Chapter 10

Wheat Usage in Southern and Central Africa

Chapter 11

Wheat Usage in Australia and New Zealand

Index