World wheat production, utilization and trade, B.T. Oleson; wheat - contribution to world food supply and human nutrition, G.S. Ranhotra; bread-wheat quality defined, K.H. Tipples, R.H. Kilborn and K.R. Preston; classification and grading, A.A. MacDonald; recent developments in flour milling, H.J. Schoch; recent research progress in bread baking technology, W. Seibel; wheat proteins - structure and functionality in milling and breadmaking, J.D. Schofield; wheat carbohydrates - structure and functionality, B.L. D'Appolonia and P. Rayas-Duarte; wheat lipids - stucture and functionality, W.R. Morrison; enzymes of sprouted wheat and their possible technological significance, J.E. Kruger; soft wheat quality in production of cookies and crackers, H. Faridi, C. Gaines and P. Finney; durum wheat - its unique pasta-making properties, R.R. Matsuo; wheat utilization for the production of starch, gluten and extruded products; genetics of wheat quality and its improvement by conventional and biotechnological breeding, N.E. Pogna, R. Redaelli, T. Dachkevitch, A. Curioni and A. Dal Belin Peruffo; quality and safety implications of genetic manipulations of food crops, R. Townsend.