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The Future of Flour is the first comprehensive compendium of flour improvement to be written by practical men for practical use. The book contains information on topics ranging from the new challenges of a globalized market to the use of modern technologies in wheat breeding, flour treatment or quality testing. Future of Flour US$199.00 A Compendium of Flour Improvement L. Popper, W. Schδfer, W. Freund Published by Agrimedia GmbH, January 2006 The team of authors led by the acknowledged expert Dr. Lutz Popper (Head of Research & Development, Mόhlenchemie) gives special attention to the nutritional and technical aspects of flour fortification. Mill managers will find answers to the most common questions asked about flour and suggestions for solving the typical problems that occur in flour processing. An impressive work covering a broad range of topics from the exchange of raw materials between continents to genetic engineering. Contents Questions and Flour Problems Wheat: More than just a Plant The Milling Process Global Wheat Trade Wheat Quality in the United States of America Canadian Wheat Australian Wheat Chinese Wheat: Current Situation and Prospects Quality Characteristics of Indian Wheat Argentinian Wheat French Wheat Classes Determining the Baking Quality of Wheat and Rye Flour Fundamentals of Rheology and Spectrometry The Role of Gluten Elasticity in the Baking Quality of Wheat Rye Flour Composite Flours Flour Fortification Flour Treatment Premixes and Complete Mixes Wheat Flour Products in North America Chinese Steamed Bread Production of Baked Goods from Wheat and Rye Flours - Methods and Analysis of Faults Noodles and Pasta Future Trends Conversion Tables and Abbreviations Keyword Index |