Publication:

Wheat in human nutrition

    Full details

    Authors & editors

    Aykroyd, W R [Author]
    Doughty, Joyce [Author]

    Publisher Food and Agriculture Organization of the United Nations
    Year of publication 1970
    Languages

    English (main text)

    Medium Book
    Edition1
    Topics

    Economics & commerce > Feeding the World
    Nutrition & health

    Tags

    Copies held

    Accession no. 229312

    • Shelf location: D150-AYK
    • Donor: Keith Sutherland
    • Notes: FAO Nutritional studies series no 23

    Divisions within this publication

    • 1: 1. The history of wheat
    • 2: 2. The nutritive value of wheat
    • 3: The nutritive value of wheat: Variation in nutrient content
    • 4: The nutritive value of wheat: Structure of the grain
    • 5: The nutritive value of wheat: Composition of different parts 0f the grain
    • 6: The nutritive value of wheat: Pericarp and testa
    • 7: The nutritive value of wheat: Embryo
    • 8: The nutritive value of wheat: Scutellum
    • 9: The nutritive value of wheat: Endosperm
    • 10: The nutritive value of wheat: Wheat proteins
    • 11: The nutritive value of wheat: Calculation of protein content
    • 12: The nutritive value of wheat: Biological value of wheat proteins
    • 13: The nutritive value of wheat: Nitrogen balance tests
    • 14: The nutritive value of wheat: Percentage of calories from wheat proteins
    • 15: The nutritive value of wheat: Growth tests
    • 16: The nutritive value of wheat: Supplementation of wheat proteins
    • 17: The nutritive value of wheat: Digestibility
    • 18: The nutritive value of wheat: Phytic acid
    • 19: The nutritive value of wheat: Effects of storage
    • 20: 3. Wheat production
    • 21: Wheat production: World production
    • 22: Wheat production: Areas of cultivation
    • 23: Wheat production: Species and varieties of wheat
    • 24: Wheat production: Yields
    • 25: Wheat production: Irrigation
    • 26: Wheat production: Mechanization
    • 27: Wheat production: Combination of measures
    • 28: Wheat production: Production in various countries and regions
    • 29: Wheat production: Western Asia and North Africa
    • 30: Wheat production: The Indian peninsula
    • 31: Wheat production: Japan
    • 32: Wheat production: China
    • 33: Wheat production: Africa south of the Sahara
    • 34: 4. Forms in which wheat is eaten
    • 35: Forms in which wheat is eaten: Parching or roasting
    • 36: Forms in which wheat is eaten: Porridge
    • 37: Forms in which wheat is eaten: Unleavened bread or flatbread
    • 38: Forms in which wheat is eaten: Leavened bread
    • 39: Forms in which wheat is eaten: Basic procedures
    • 40: Forms in which wheat is eaten: Fermenting agents
    • 41: Forms in which wheat is eaten: Nature of the flour
    • 42: Forms in which wheat is eaten: Chemical additives
    • 43: Forms in which wheat is eaten: New techniques
    • 44: Forms in which wheat is eaten: Traditional forms of leavened bread
    • 45: Forms in which wheat is eaten: The nutritive value of bread
    • 46: Forms in which wheat is eaten: Additional ingredients, diluents and special breads
    • 47: Forms in which wheat is eaten: Bulgur
    • 48: Forms in which wheat is eaten: Paste products
    • 49: Forms in which wheat is eaten: Breakfast foods
    • 50: Forms in which wheat is eaten: Biscuit
    • 51: Forms in which wheat is eaten: Cakes
    • 52: 5. The consumption of wheat
    • 53: The consumption of wheat: National food balance sheets
    • 54: The consumption of wheat: Aspects of wheat consumption in various countries
    • 55: The consumption of wheat: United States
    • 56: The consumption of wheat: United Kingdom
    • 57: The consumption of wheat: France
    • 58: The consumption of wheat: Netherlands
    • 59: The consumption of wheat: India and Pakistan
    • 60: The consumption of wheat: Japan
    • 61: The consumption of wheat: China (mainland)
    • 62: 6. Milling and nutrition
    • 63: Milling and nutrition: Stone milling
    • 64: Milling and nutrition: Roller milling
    • 65: Milling and nutrition: Extraction rates and the properties of flour
    • 66: Milling and nutrition: Nutritive value
    • 67: Milling and nutrition: Digestibility
    • 68: Milling and nutrition: Colour
    • 69: Milling and nutrition: Taste
    • 70: Milling and nutrition: Baking quality
    • 71: Milling and nutrition: Keeping quality
    • 72: Milling and nutrition: Use of the bran or offal
    • 73: Milling and nutrition: White versus brown bread
    • 74: 7. Enrichment
    • 75: Enrichment: Enrichment in the United States
    • 76: Enrichment: Enrichment in some other countries
    • 77: Enrichment: Enrichment in the United Kingdom
    • 78: Enrichment: Enrichment with iron and calcium
    • 79: Enrichment: Evaluation of enrichment
    • 80: Enrichment: Amino acid supplementation
    • 81: 8. Wheat, health and disease
    • 82: Wheat, health and disease: General relationships
    • 83: Wheat, health and disease: Beriberi
    • 84: Wheat, health and disease: Coeliac disease
    • 85: Wheat, health and disease: Dental caries
    • 86: Wheat, health and disease: Wheat and pellagra
    • 87: 9. Trends
    • 88: Trends: Consumption
    • 89: Trends: Decline in consumption in certain countries
    • 90: Trends: Rising consumption
    • 91: Trends: Production and trade
    • 92: Trends: The international wheat council
    • 93: Trends: Milling
    • 94: Trends: Preparation
    • 95: Trends: Bread in Nigeria
    • 96: 10. Wheat as a food for young children
    • 97: 11. Encouraging wheat consumption
    • 98: 12. Extraction levels and enrichment
    • 99: 13. The future
    • 100: 14. Wheat production, by region and by country, (crop years 1959/60 to 1963/64)
    • 101: Bibliography