As a unique collection of global facts and statistics, this book will be an invaluable reference for both industry and academia. Formulations, recipes, and important process parameters for nearly 100 ethnic varieties of:
- Breads
- Rolls
- Biscuits
- Cookies
- Cakes
- Crackers
- Pasta
- Tortillas
- Pastries
- Doughnuts
- Batters
- Breakfast cereals
This book includes other food products will make this book especially useful for the specialty baker and others involved in research and development. Its descriptions of trends in wheat use will be especially helpful to professionals in marketing and new product development.
The book will also likely become a standard sourcebook for researchers, who can use it to present their findings in light of existing wheat science applications.
Wheat End Uses Around the World
Foreword
Contributors
Chapter 1: Wheat Usage in North America
Hamed Faridi and Jon M. Faubion
Chapter 2: Wheat Usage in Mexico and Central America
Roberto J. Pena
Chapter 3: Wheat Usage in South America
Jose L. Robutti and Elsa de Sa Souza
Chapter 4: Wheat Usage in Western Europe
Wilfried Seibel
Chapter 5: Wheat Usage in Eastern Europe
Radomir Lasztity
Chapter 6: Wheat Usage in Northern Europe
Hannu O. Salovaara and Kjell M. Fjell
Chapter 7: Wheat Usage in East Asia
Seiichi Nagao
Chapter 8: Wheat Usage in the Indian Subcontinent
Jiwan S. Sidhu
Chapter 9: Wheat Usage in the Middle East and North America
Jalal Qarooni
Chapter 10: Wheat Usage in Southern and Central Africa
Philip G. Randall, Arie Wessels, and Hans W. Traut
Chapter 11: Wheat Usage in Australia and New Zealand
Graham J. McMaster and John T. Gould
IndexPublish Date: 1995
Format: 6"x 9" hardcover
ISBN: 978-0-913250-87-7
Pages: 292
Images: 83 black and white images
Publication Weight: 2 lbs
Edited by Hamed Faridi and Jon Faubion