The Northern Crops Institute’s Wheat Quality Handbook is now available for purchase! This handbook is authored by Purdue University Dean’s Chair in Food Science Dr. Senay Simsek. The Wheat Quality Handbook is comprised of four primary sections. Section one introduces wheat quality and kernel testing, section two covers flour and dough testing, section three covers end product quality and advances in wheat quality and section four provides a list of references. Readers will learn about the wheat structure and how and why it differs for various wheat classes. This book provides a holistic story about the journey of the wheat kernel from field to table. Topics include every aspect of wheat grain science and its importance to growers, processors, and consumers. Order the book online.
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