Wheat: Grain Structure of Wheat and Wheat-based Products
MetadataShow full item record
© 2016 Elsevier Ltd. All rights reserved. The world's population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or purified flour and some valuable nutritional components may be lost. While carbohydrates should be the body's major source of energy, diets rich in whole grain are recommended for the prevention of cardiovascular disease. This protective aspect of whole grain and the importance of whole grain food must be highlighted to ensure they form a significant part of the diet. The composition, structure, and special properties of the wheat grain have allowed the evolution of many unique food products worldwide.
Showing items related by title, author, creator and subject.
Sprigg, Hayden Mark (2011)Declining rainfall in the winter months in southwest Australia could have large impacts on wheat production in the area, particularly in those parts where production is historically limited by water supply.It is expected ...
The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein qualityVillarino, C.; Jayasena, Vijay; Coorey, R.; Chakrabarti-Bell, S.; Foley, R.; Fanning, K.; Johnson, S. (2014)The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume ...
Biosynthesis of beauvericin and enniatins invitro by wheat Fusarium species and natural grain contamination in an area of central ItalyCovarelli, Lorenzo; Beccari, G.; Prodi, A.; Generotti, S.; Etruschi, F.; Meca, G.; Juan, C.; Mañes, J. (2015)© 2014 Elsevier Ltd. Contamination of wheat grain by beauvericin (BEA) and enniatins (ENs) is a global emerging mycotoxicological food problem. In this study, strains of Fusarium avenaceum (FA), Fusarium poae (FP), Fusarium ...