Wheat Quality for Improving Processing and Human Health

ISBN-13: 9783030341626 / Angielski / Twarda / 2020 / 557 str.

Gilberto Igrejas; Tatsuya Ikeda; Carlos Guzman

Spis treści

Introduction

LMW glutenins             

Starch related proteins            

Impact of processing on composition and health benefits of wheat based products   

Fumonisins in wheat

FODMAPs      

Environmental effects on allergen content      

Aspects of wheat protein structure in relation to functionality, processing, end-use quality and digestibility    

High throughput testing for dough viscoelasticity in wheat breeding programs              

Quality Screening tool in breeding for quality 

Grain quality in breeding       

Wheat structure/puroindoline role and fractionation behavior            

Phenolic compounds in wheat            

Health hazards associated with gluten consumption in susceptible individuals and current status of research on the dietary therapies             

Durum wheat products, couscous    

Molecular marker development and application for quality traits      

Nutritional quality, specially focused on enhanced bio availability of micronutrients   

Overview of the role of proteomics as a tool in gluten protein research           

Environmental effects on wheat technological and nutritional quality              

Genetic resources and quality           

Dietary fibre in wheat            

Gluten analysis          

Genotypic and environmental effects on wheat quality          

Contribution of wheat protein composition to quality            

International collaboration to improve wheat quality for processing and health          

Mutants of gluten proteins

                

O autorze

Gilberto Igrejas is a Senior Researcher and Head of Functional Genomics and Proteomics in the Department of Genetics and Biotechnology at the University of Trás-os-Montes in Portugal

Tatsuya M. Ikeda is a Senior Researcher in the Wheat Breeding Research Group at the Western Region Agricultural Research Center in Hiroshima, Japan

Carlos Guzman is Head of the Wheat Chemistry and Quality Laboratory at the International Maize and Wheat Improvement Center in Mexico.

 

Blurb

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in our understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. 

Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research.

Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.