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Publisher
Springer, Dordrecht
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Authors: John Milton Poehlman
Publish Date: 1987
Volume: , Issue: , Pages: 290-339
Abstract
Wheat Triticum aestivum L em Thell is the world’s most important crop Its importance is derived from the properties of its gluten a cohesive network of tough endosperm proteins that stretch with the expansion of fermenting dough yet hold together to produce a “risen” loaf of bread Only the grain of wheat and to a lesser extent the grain of rye has this property In addition to its utilization for bread large quantities of wheat are utilized for pastry products for unleavened bread such as the chapati of India and for semolina products These uses combined with its nutritive value and storage qualities have made wheat a staple food for more than onethird of the world’s population
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