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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins
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Bread-making quality of wheat - A century of breeding in Europe (Hardcover, Partly reprinted from PLANT FOODS FOR HUMAN NUTRITION, 55:1, 2000)
Loot Price: R6,402
Discovery Miles 64 020
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Bread-making quality of wheat - A century of breeding in Europe (Hardcover, Partly reprinted from PLANT FOODS FOR HUMAN NUTRITION, 55:1, 2000)
Expected to ship within 10 - 15 working days
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Wheat is the world's most important agricultural commodity. In
Europe, where wheat is the main staple, bread wheat (Triticum
aestivum) covers the majority of land on which wheat is cropped.
Wheat breeders and technologists have contributed greatly to the
continued success of bread wheat and its products. The bread-making
quality' of a wheat variety can be described in relation to the
processing its kernels must undergo to make a good bread. Bread
wheat kernels must be suitable for proper milling into a flour that
can produce a dough capable of becoming fine bread. The type of
bread varies depending on local bread-making practices. Part I of
this book contains a study of the anatomy and chemical composition
of wheat kernels, and of the fundamental difference between soft'
and hard' kernelled varieties. It relates these characteristics to
the processes of milling, dough-making and manufacturing of bread,
and to biscuit and pasta making. The genetic basis for these
characteristics is illustrated, and assay methods for
characterizing wheat varieties - ranging from Saunders' chewing
test to the most recent developments in glutenin and gliadin
research - are evaluated. Part II briefly describes - country by
country - how bread-making quality has been integrated into
wheat-breeding programmes throughout Europe, and how breeders have
attempted to resolve the conflict between yield and quality. It
describes how quality wheats travelled' around the world - from
their endogenic source in Eastern Europe to North America, and back
again to Europe. This explains how specific genetic material can
appear in the pedigrees of varieties grown in a wide range of
agro-ecological zones. In addition to givingan interesting
historical survey, the book points the way forward for breeders'
efforts in the future. Bread-Making Quality updates and interprets
knowledge in a way that makes it particularly accessible for food
technologists, breeders, students, and teachers.
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