By Herbert Wieser, Peter Koehler, and Katharina A. Scherf

Herbert Wieser obtained a PhD degree in food chemistry in 1974 from the Technical University of Munich. In 1973, he joined the German Research Center for Food Chemistry and was member, head, and scientific advisor of the Working Group on the Structure/Function Relationships of Biopolymers until his retirement in 2017. Dr. Wieser published 330 original scientific papers and book contributions. He was awarded the Max-Rubner Award of the German Nutrition Society in 1984, the Osborne Medal of AACC International in 2007, and the Neumann Medal of the German Association of Cereal Research in 2009.

Peter Koehler is a professor of food chemistry at Technische Universität München and chairman of the Working Group on Prolamin Analysis and Toxicity. Koehler was awarded the Scientific Award of the German Bread Industry in 1994, Fellow of the ICC Academy in 2013, ‘Bread Senator’ of the German Association of Industrial Bakers in 2013, and Fellow of AACC International. In 2017, Koehler joined biotask AG, an analytical laboratory that specializes in cereals and cereal products.

Katharina A. Scherf leads the Department of Bioactive and Functional Food Chemistry at the Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Germany. Having studied food chemistry, she obtained her PhD degree from the Technical University of Munich (TUM) and was a research group leader at the Leibniz-Institute for Food Systems Biology at the TUM. She was awarded several scientific prizes, including the Young Scientist Research Award of the Cereals & Grains Association in 2018 and the Research Award of the German Coeliac Society in 2014 and 2019.

Wheat – An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. It demonstrates the benefits and drawbacks of wheat from wheat science, nutrition, and technology perspectives.

This book is organized into 13 chapters: Chapters 1–3 present a basic overview of wheat; Chapters 4–6 explore the overall benefits of wheat for the general population; and Chapters 7–13 assess wheat-related disorders that affect a small portion of the population.

Wheat – An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects is an outstanding reference for those working and conducting research in the fields of agronomy, food chemistry, food technology, nutrition, allergology, and gastroenterology.

Wheat – An Exceptional Crop:
Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

1. Botanical Features of Wheat

2. Chemical Composition of Wheat Grains

3. Cultivation and Milling of Wheat

4. Wheat-Based Food and Feed

5. Wheat-Based Raw Materials

6. Nutritional Value of Wheat

7. Principles of Wheat Hypersensitivities

8. Celiac Disease

9. Wheat Allergy

10. Non-Celiac Gluten Sensitivity

11. Irritable Bowel Syndrome

12. Treatment of Dietary Wheat Hypersensitivities

13. Future Research on Wheat Hypersensitivities