Titlebook: Wheat Quality For Improving Processing And Human Health; Gilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán Book 2020 Springer Nature Switzer

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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 978-3-030-34165-7978-3-030-34163-3

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The Importance of Wheat,proved since the 1960s thanks to detailed research on storage proteins, which constitute the gluten. Most of these genetic successes are referred to in this book but many important goals remain to be achieved. Today further progress is crucial in the use of shared genetic resources, common analytica

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Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality,e dough behaviour during processing, differentially impacting the end product qualities. Also, varyingly important are the roles of starch granule associated proteins, comprised of both surface proteins and granule-integral proteins with enzyme functions, in driving starch responses in a complex dou

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Contribution of Genetic Resources to Grain Storage Protein Composition and Wheat Quality,tein fractions does not solely explain the observed variation in those properties. We therefore examine the influence of some genetic factors, including those affecting the protein composition, on the variation in the glutenin polymer sizes. Some examples will be given to illustrate how end-use qual