2009_Book_FoodChemistry

1068 Index
–, –, electropherogram 680(F)
–, lectin 759(T)
–, lipase 696
–, lipid 701(T), 704, 705(T)
–, lipid composition 178(T)
–, lipoxygenase 697
–, –, reaction specificity 207(T)
–, milling 707, 707(F)
–, milling product 708(T)
–, monosaccharide 703(T)
–, NIR absorption 706(F)
–, oligosaccharide 703(T)
–, origin 670, 670(F)
–, Osborne fraction 676, 677(T)
–, pentosan 702
–, peroxidase 698
–, phytase 696, 697(T)
–, production data 672(T)
–, progesterone 228(T)
–, prolamin 680
–, –, electropherogram 680(F)
–, protein, electropherogram 680(F), 690(F)
–, proteinase 696
–, puroindolin 695
–, soy sauce 766
–, yield per hectare 674(T)
Wheat dough, emulsifier 721
–, production 723
–, rheological property 039
–, rheology, glutathione 699, 700(F)
Wheat flour, acidity 711
–, amylase, α-
–, –, flour improvement 721
–, ascorbic acid, flour improvement 725(F)
–, azodicarbonamide, flour improvement 725(F)
–, baking test 714
–, –, lipoxygenase 719(F)
–, bromate, flour improvement 718(T), 719
–, characterization of baking property 711
–, chemical assay 711
–, chemical bleaching 716
–, chemical composition 709(T)
–, cultivar difference 712(T), 713(F)
–, dextrin value 713
–, disulfide group 712, 712(T)
–, event involved in dough making 726, 728(F)
–, extensogram 714(F), 715(T)
–, falling number 713
–, farinogram 714(F), 714(T)
–, free cysteine 699, 699(T)
–, glutathione 699, 699, 700(T)
–, gluten content 711
–, improvement, ascorbic acid 716, 716, 717(F),
717(T)
–, –, azodicarbonamide 719
–, lipoxygenase, flour improvement 719, 719(F)
–, maltose value 713
–, milling extraction grade 708
–, milling extraction rate 709(T)
–, particle size, protein content 709(T)
–, physical assay 713
–, protein content, baking volume 712, 713(F)
–, proteinase, flour improvement 720, 720(F)
–, starch damage 708
–, storage 716
–, thiol group 712(T)
–, type 709, 709(T)
Wheat germ oil 650(T), 653
–, analysis, HPLC 174(F)
–, detection 665(T)
–, furan fatty acid 164(T)
–, tocopherol as indicator, β - 233
–, tocopherol content 234(T)
Wheat gluten, succinylation 081, 081(F)
Wheat grain, anatomy 676(F)
–, chemical composition 671, 675, 676(T)
–, mineral 676(T)
–, vitamin 676(T)
Wheat malt 892
Wheat mix bread 741(T)
Whey, chemical composition 538(T)
–, demineralization 538
–, electrodialysis 538(F)
Whey powder 528(T), 537
–, production data 500(T)
Whey product 537
–, chemical composition 538(T)
Whey protein 502(T)
–, amino acid composition 502(T)
–, composition 511
–, denaturation 518, 519(F)
–, genetic variant 505(T)
–, thermal denaturation 057, 058(F), 058(T)
Whey syrup, hydrolysis 539
Whipped cream 524
–, propellant 465
Whisky 933
–, blended 934
–, Bourbon, odorant 934(T), 935
–, malt, odorant 934(T), 935
–, storage, aroma 934(T)
Whisky lactone 381(T)
–, formation 382
White bread, aroma substance 734, 736, 736, 737(T)
White cabbage, aroma substance 792
White sugar 872, 872(F)
–, production 872(F)
White wine, fermentation 916
–, grape cultivar 907
–, phenolic compound 920, 920(T)
Whole grain groat 708(T)
Whole milk 520