Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/108212
Type: Capítulo de livro
Title: Wheat: Genetic Improvement And Quality In Bread Making Products In Mexico And Brazil
Author: Clerici M.T.P.S.
Nabeshima E.H.
Hashimoto J.M.
Bustos F.M.
Soberanes-Felix A.
Chang Y.K.
Abstract: Wheat, a noble cereal of high global consumption is, produced in quantity and quality by a few countries and imported by developing countries, which in most cases do not have enough production to supply the internal market. In this chapter, we will present the efforts of countries as Brazil and Mexico, which require large volumes of wheat import for bread making products, in production and evaluation of cultivars adapted toenvironmental conditions, as in development and evaluation of products with the use of additives and ingredients to improve the quality of bread obtained. Initially, we will focus on research conducted to improve technological and commercial quality of Mexican wheat cultivars aimed at improving the production processes for the producer and milling industries, which increasingly require good quality wheat for bread. In this chapter, we will detail relevant work done in Mexico. These studies have been done considering that technological quality of wheat depends on genetic fitness of the variety, climatic conditions during the crop cycle, soil resources to be cultivated, technological resources applied in cultivation, post-harvest management of field production, and industrial flour processing. Finally, the chapter will detail the work of Research Institutes and Universities in the area of Cereal Technology being directed at improving nutritional and technological quality of wheat products, with major studies in recent years involving the use of gamma radiation and infrared radiation on whole wheat flour as a method to extend the shelf-life, the effect of enzymes in whole grain breads using the enzyme transglutaminase to strengthen the gluten network in bread making products, the use of mixed flours, and application of thermoplastic extrusion, among other works that will be described in this chapter. With this chapter, it is expected that the results and trends pointed out can contribute to other countries that also need large volumes of wheat import for bread. © 2011 Nova Science Publishers, Inc.
Editor: Nova Science Publishers, Inc.
Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84892037521&partnerID=40&md5=35502d9ee24b7e87495e281b2ad5ab99
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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