Wheat Quality Handbook

Overview

Wheat is an amazing crop! This book provides a holistic story of the journey of the wheat kernel from field to table. Readers will learn about wheat structure and how and why it differs for various wheat classes. Topics include every aspect of wheat grain science and its importance to growers, processors, and consumers.

What’s Inside

  • Chapter 1. Wheat Chemistry and Structure

  • Chapter 2. Kernel Quality Parameters

  • Chapter 3. Wheat Quality and Disease

  • Chapter 4. Milling of Wheat

  • Chapter 5. Flour Quality Parameters

  • Chapter 6. Dough Quality Parameters

  • Chapter 7. Principles of Solvent Retention Capacity (SRC)

  • Chapter 8. New Dough Testing Methods

  • Chapter 9. History of Baking and Introduction to Baking

  • Chapter 10. Functions of Ingredients

  • Chapter 11. Challenges Baking Whole Wheat Bread

  • Chapter 12. Trends in Nutritional Quality of Bread

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About the Author

Dr. Senay Simsek | Purdue University

Dr. Senay Simsek is a professor and department head at Purdue University with a Bachelor of Science degree in chemistry in 1998, a masters degree in biochemistry from Gebze Technical University in 2000 in Turkey, and a Ph.D. in food science from Purdue University (2006). After 15 years working in the Plant Sciences Dept. at North Dakota State University (NDSU), she has moved to her current position as department head, professor, and Dean's Chair in Food Science at Purdue University in July 2021. Dr. Simsek is a grain/ food chemist, and her research spans plant sciences, food science, and analytical chemistry. She has developed a research program on the integration of grain quality with the structure-function relationships of carbohydrates and proteins. Her program focuses on value-adding strategies for grains and their by-products. Her group's goal is to increase the utilization of food crops while finding innovative applications for carbohydrates (starch and non-starch polysaccharides). To achieve this goal, Dr. Simsek has aimed to integrate partnerships between producers, scientists, and food processors to optimize research potential and develop novel grain-derived functional ingredients.

She has authored and co-authored numerous research papers and conference contributions in the area of grain quality and food chemistry. She is an active member of the Institute of Food Technologists, Cereals & Grains Association. She has been awarded the International Young Scientist Research Award (2013) and the International Excellence in Teaching Award (2019) by the Cereals & Grains Association. In 2020, Dr. Simsek was awarded the Andersons Cereals and Oilseeds Award of Excellence by NC-213 U.S. Quality Grains Research Consortium. Recently, she was named "Dean’s Chair in Food Science” and “Purdue University 2022 Distinguished Women Scholar”.

Northern Crops Institute