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Wheat and Wheat Hybrids

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Bioactive Factors and Processing Technology for Cereal Foods

Abstract

Wheat is the most widely grown cereal crop in the world. It is the main material of major staple food in many diets, providing a large proportion of daily energy intake [1]. The demand for wheat for human consumption is also increasing globally, including in countries which are climatically unsuited for wheat production, due to the adoption of Western-style diets. After grinding, wheat flour can be used for the preparation of bread, steamed bread, biscuits, noodles, and other foods; wheat flour also can be fermented into beer, alcohol, liquor (such as vodka), or biomass fuel.

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Authors and Affiliations

  1. College of Grain and Food science, Henan University of Technology, Zhengzhou, Henan, China

    Xueling Zheng, Jiaying Shang, Qinghua Yue & Mingfei Li

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  1. Xueling Zheng
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  2. Jiaying Shang
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  3. Qinghua Yue
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  4. Mingfei Li
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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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Zheng, X., Shang, J., Yue, Q., Li, M. (2019). Wheat and Wheat Hybrids. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_6

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