Description
Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products.
Features:
- Includes topics associated with the nutritional composition and anti-nutritional properties
- Addresses the effects of different processing technologies on flour yield and end products
- Reviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc.
Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors.
Table of Contents
1 Wheat: Origin, History, and Production Practices
Sanjay Kumar Singh, Anju Mahendru Singh, Om Prakash Gupta, and Pradeep Kumar Singh
2 Wheat Production, Trade, Consumption, and Stocks: Global Trends and Prospects
Sendhil R., Kiran Kumara T. M., Ankita Kandpal, Binita Kumari, and Soumya Mohapatra
3 Pre- and Post-Harvest Management of Wheat for Improving the Productivity, Quality, and Resource Utilization Efficiency
Neeraj Kumar, Ganesh Upadhyay, Krishna Bahadur Chhetri, Harsha B. R., Gulshan Kumar Malik, Ravindra Kumar, Poonam Jasrotia, Shiv Ram Samota, Nitesh Kumar, R. S. Chhokar and S. C. Gill
4 Contribution of Wheat in Global Food Security in Changing Climatic Conditions: Challenges Ahead and Coping Strategies
Anil Kumar Dixit, Biswajit Sen, Shweta Bijla, Sanjit Maiti, and Babita Kathayat
5 Nutritional Composition, Bioactive Compounds, and Phytochemicals of Wheat Grains
Akhlash P. Singh
6 Wheat-Based Anti-Nutritional Factors and Their Reduction Strategies: An Overview
Vanita Pandey, Ajeet Choudhary, Neha Patwa, Ankush Choudhary, Om Prakash Gupta, Gopalareddy K., Sunil Kumar, Anuj Kumar, Sewa Ram, and Gyanendra Pratap Singh
7 Wheat Milling and Recent Processing Technologies: Effect on Nutritional Properties, Challenges, and Strategies
Manju Bala, Surya Tushir, Monika Garg, Maninder Meenu, Satveer Kaur, Saloni Sharma, and Sandeep Mann
8 Effect of Storage Conditions on the Nutritional Quality of Wheat
Nitin Kumar Garg, Chirag Maheshwari, Muzaffar Hasan, Amresh Kumar, Jaipraksh Bisen, Rakesh Kumar Prajapat, Nand Lal Meena, and Om Prakash Gupta
9 Molecular Mechanisms of Major Bioactive Compounds for Human Health Benefits
Arti Kumari, Nand Lal Meena, Prathap V., Jyoti Prakash Singh, Muzaffar Hasan, Chirag Maheshwari, Rakesh Kumar, Om Prakash Gupta, and Aruna Tyagi
10 Micronutrient Biofortification in Wheat: Status and Opportunities
Gopalareddy Krishnappa, H. M. Mamrutha, N. D. Rathan, Hanif Khan, C. N. Mishra, Vishnu Kumar, Krishna Viswanatha Reddy, Vanita Pandey, Rinki Khobra, Charan Singh, K. J. Yashavanthakumar, Suma Biradar, B. S. Tyagi, Gyanendra Singh, and Gyanendra Pratap Singh
11 Techno-Functional Properties of Wheat-Based Food Products
Rakesh Kumar Prajapat, Megha Sharma, Saurabh Joshi, Mukesh Saran, Nitin Kumar Garg, Nand Lal Meena, and Manas Mathur
12 Gluten-Related Disorders: Current Understanding, Myths, and Facts
Sunil Kumar, Ajeet Singh, Ankush, Akhlash P. Singh, Sewa Ram, Om Prakash Gupta, Vanita Pandey, Hanif Khan, Ramesh Soni, and Gyanendra Pratap Singh
13 Application of Wheat and Its Constituents in Diverse Functional Food Products
Hanuman Bobade, Harmandeep Kaur, and Deep Narayan Yadav
14 Trends and Approaches of Wheat Flour and End-Product Fortification Technologies
Rakesh Kumar Prajapat, Manas Mathur, Sarita Kumari, Sumit Kumar, Megha Sharma, Nitin Kumar Garg, Deepak Sharma, and Nand Lal Meena
15 Molecular and Biotechnological Strategies for Improving Nutritional Quality of Wheat
Divya Ambati, Rahul M. Phuke, Uday G. Reddy, Rahul Gajghate, Singh J. B., and Sai Prasad S. V.
16 Wheat Biofortification and Mainstreaming Grain Zinc and Iron in CIMMYT Wheat Germplasm
Velu Govindan, Ravi P. Singh, and Maria Itria Ibba
