World Wheat Production. Utilization and Trade. Contribution of Wheat to World Food Supply and Human Nutrition. Bread. Wheat Quality Defined. Classification and Grading. Recent Developments in Flour Milling. Recent Research Progress in Bread Baking Technology. Wheat Proteins. Structure and Functionality in Milling and Bread Milling. Wheat Carbohydrates: Structure and Functionality. Wheat Lipids: Structure and Functionality. Enzymes of Sprouted Wheat and Their Possible Technological Significance. Soft Wheat Quality in Production of Cookies and Crackers. Durum Wheat: Its Unique Pasta-Making Properties. Wheat Utilization for the Production of Starch, Gluten and Extruded Products. Genetics of Wheat Quality and its Improvement by Conventional and Biotechnological Breeding. Quality and Safety Implications of Genetic Manipulations of Food Crops. References. Index

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