Ultrastructure of the wheat grain, flour, and dough

Grundas, S. and Wrigley, C. W. (2016). Ultrastructure of the wheat grain, flour, and dough. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 384-395) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00165-0

Author Grundas, S.
Wrigley, C. W.
Title of chapter Ultrastructure of the wheat grain, flour, and dough
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00165-0
Open Access Status Not Open Access
Edition 2nd
ISBN 9780128035371
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 3
Start page 384
End page 395
Total pages 12
Collection year 2017
Language eng
Abstract/Summary Wheat is a major food crop forming a significant part of the diet of most of the Earth's population. The most valuable property of the wheat grain is its ability to form gluten, which is indispensable for making bread and bakery products, pasta, and semolina. Wheat flour and the resulting food products are known for their high nutritional value and for their medicinal and prophylactic properties. This article describes the structure of the wheat grain, of flour, and of dough.
Keyword Anatomy
Light microscopy
Scanning electron microscopy
X-Ray microscopy
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Fri, 16 May 2014, 18:32:58 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation