Chemical reactions in the processing of soft wheat products

Food chemistry traces the continuous series of chemical reactions in the chemical system that we call “food” through various stages such as harvesting, processing, storage, and consumption. A broad range of reactions occur particularly during food processing. These chemical reactions take place in lipids, proteins, carbohydrates, and other food constituents which primarily involve oxidation, degradation, denaturation, aggregation, hydrolysis, and polymerization. They have key importance in producing desirable and undesirable changes in food products and must be understood from the legal and toxicological points of view. A good understanding of the chemistry of a food-processing system is expected to have significant contributions to the successful control of the process as well as the quality of the final food product.