Chapter 1
Wheat 
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Historical Perspective
Wheat Types
Growth Regions
General Uses
Kernel Structure
Germination and Growth
Wheat Production Problems
World Wheat Production and Marketing
Logistics
Wheat Standards
Wheat Storage
Factors Important to the Wheat Producer

Chapter 2
Milling
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Historical Perspective
Wheat Sourcing
Dry Milling: process • products
Milling of Soft Wheat, Hard Wheat, and Durum
Flour Storage
Wet Milling
Factors Important to the Miller
  

Chapter 3
Composition of Commercial Flour 
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Fundamental Composition: protein • starch • nonstarchy polysaccharides • lipids
Functionality of the Flour Components: gluten • starch • other components
Flour Enzymes: amylases • proteases • lipases and lipoxygenases • pentosanases • phytase • polyphenol oxidase
Flour Additives: enrichment • oxidants • reducing agents • chlorination • bleaching agents • malt
Nutritional Aspects
  

Chapter 4
Wheat and Flour Testing 
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Tests Exclusive to Wheat: test weight • thousand-kernel weight • kernel hardness • flour yield
Color Tests: Pekar color (slick) test • Agtron color test
Odor Test
Basic Analyses: moisture • ash • protein • pH • enrichment detection • semolina granulation
Flour Performance Tests: farinograph • mixograph • extensigraph • alveograph • gluten washing tests •
alkaline water retention capacity • solvent retention capacity profile
Enzyme Analyses: falling number • amylograph/Rapid Visco Analyser
Viscosity Methods
Microbial Assays
Baking Tests
Starch Tests: starch content • starch damage
Near-Infared Reflectance Methods

Chapter 5
Specifying “Quality” Flour
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Quality and Consistency
Communication
Flour Specifications: general information in a comprehensive flour specification • testing procedures •
hard wheat products • soft wheat products • durum products
Meeting and Enforcing Specifications
Crop-Year Changeover: water relationships and new-crop flour • gathering information • assimilating the information • disseminating the information • upgrading specifications
  

Chapter 6
Products from Hard Wheat Flour: Problems, Causes, and Resolutions
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Ingredients: breads • related products
Processing: scaling • dough processing • proofing • baking • cooling
Product Issues: appearance • texture • flavor • shelf life issues
Processing Issues
Fundamental Mechanism of Breadmaking
Troubleshooting

Chapter 7
Products from Soft Wheat Flour: Problems, Causes, and Resolutions
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Ingredients: flour • chemical leavening • shortening • sucrose • egg whites
Formulation: cakes and related products • doughnuts • crackers • cookies • biscuits • pie crusts
Processing: cakes and related products • doughnuts • crackers • cookies • biscuits • pie crusts
Product and Processing Problems: cakes • doughnuts • crackers • cookies • biscuits • pie crusts
Troubleshooting
 

Chapter 8
Durum-Based Products: Problems, Causes, and Resolutions
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Ingredients and Formulation: pasta • noodles
Processing: pasta • noodles
Product and Processing Issues: pasta • noodles
Troubleshooting