Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development

This book provides comprehensive coverage of wheat flour, covering topics such as nutritional composition, antinutritional properties, processing technologies, storage effects, and rheological and organoleptic quality.

Format: Hardback
Length: 434 pages
Publication date: 04 September 2023
Publisher: Taylor & Francis Ltd

The study of flour's nutritional composition and antinutritional properties is a crucial area of research in the food industry. It encompasses a wide range of topics, including the effects of different processing technologies on flour yield and end-products, as well as the impact of storage on nutritional, baking, and rheological quality, organoleptic quality, and other relevant aspects.

Flour is a staple food ingredient that is widely used in various culinary applications. Its nutritional composition plays a significant role in determining its health benefits and suitability for different dietary needs. The study of flour's nutritional properties involves analyzing its protein, carbohydrate, fat, fiber, vitamins, and minerals content. It also examines the presence of antinutritional factors such as phytic acid, tannins, and protease inhibitors, which can interfere with the absorption of nutrients and hinder the digestion of flour.

Different processing technologies have a profound impact on the nutritional composition of flour. For example, milling techniques such as roller milling, hammer milling, and stone grinding can vary in their efficiency in breaking down cereal grains and releasing their nutrients. These processing methods can also affect the size and shape of the flour particles, which can influence the baking properties and end-product quality.

Storage conditions can also have a significant effect on the nutritional, baking, and rheological quality of flour. Improper storage can lead to the degradation of vitamins, minerals, and other nutrients, while excessive storage can cause the development of off flavors and aromas. Proper storage practices, such as maintaining low temperatures, controlling humidity, and using appropriate packaging materials, can help to preserve the nutritional value of flour and extend its shelf life.

In addition to its nutritional properties, flour also plays a crucial role in baking and other culinary applications. Its rheological properties, such as its ability to hold water and form a cohesive dough, are essential for producing high-quality baked goods. The study of flour's rheological quality involves analyzing its viscosity, elasticity, and plasticity, which can affect the texture, taste, and shelf life of baked products.

Organoleptic quality is another important aspect of flour that is closely related to its sensory properties. The taste, smell, and appearance of flour can have a significant impact on the overall quality of baked goods. The study of flour's organoleptic quality involves analyzing its color, texture, and flavor characteristics, which can help bakeries and food manufacturers develop and improve their products.

Overall, the study of flour's nutritional composition and antinutritional properties is a vital area of research in the food industry. It encompasses a wide range of topics, including the effects of different processing technologies, storage conditions, and other relevant factors. By understanding the nutritional properties of flour and the factors that can affect its quality, researchers and food manufacturers can develop and improve their products to meet the changing dietary needs of consumers.

Weight: 993g
Dimension: 234 x 156 (mm)
ISBN-13: 9781032293745