FUTURE OF FLOUR A Compendium of Flour Improvement "Future of Flour" is the first comprehensive compendium of flour improvement to be written by practical men for practical use. "Future of Flour" contains information on topics ranging from the new challenges of a globalized market to the use of modern technologies in wheat breeding, flour treatment or quality testing. The team of authors led by the acknowledged expert Dr. Lutz Popper (Mühlenchemie) gives special attention to the nutritional and technical aspects of flour fortification. Mill managers will find answers to the most common questions asked about flour and suggestions for solving the typical problems that occur in flour processing. An impressive work covering a broad range of topics from the exchange of raw materials between continents to genetic engineering. * Questions and Flour Problems * Rye Flour * Wheat: More than just a Plant * Composite Flours * The Milling Process * Flour Fortification * Global Wheat Trade * Flour Treatment * Wheat Quality in the United States of America * Premixes and Complete Mixes * Wheat Flour Products in North America * Canadian Wheat * Australian Wheat * Chinese Steamed Bread * Chinese Wheat: Current Situation and Prospects * * Quality Characteristics of Indian Wheat Production of Baked Goods from Wheat and Rye Flours Methods and Analysis of Faults * Noodles and Pasta * Argentinian Wheat * Future Trends * French Wheat Classes * * Determining the Baking Quality of Wheat and Rye Flour Conversion Tables and Abbreviations * Keyword Index * Fundamentals of Rheology and Spectrometry * The Role of Gluten Elasticity in the Baking Quality of Wheat Email-Order: worldgrain@sosland.com | Order now on the Web at www.World-Grain.comhttp://www.World-Grain.com