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Bread-making quality of wheat - A century of breeding in Europe (Paperback, Softcover reprint of the original 1st ed. 2000)
Loot Price: R6,058
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Bread-making quality of wheat - A century of breeding in Europe (Paperback, Softcover reprint of the original 1st ed. 2000)
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Wheat has a long history of serving as an important food crop to
mankind. Especially in the Northern Hemisphere, it has been
appreciated as a major source of energy through its carbohydrates,
and in more recent times for its supply of valuable proteins. This
combination of carbohydrates and proteins gives wheat its unique
properties for making breads of different kinds of tastes. During
the course of history, the quality of wheat has improved stead ily,
undoubtedly for a long time by accident, and for reasons little
under stood. Over the last 150 years our knowledge has increased on
farming and crop husbandry, on bringing about improvements through
goal-oriented plant breeding, and on milling and baking technology,
leading to the standards that we enjoy today. This process will
certainly continue as our knowledge of the genetic reservoir of
wheat species increases. The European Cereal Atlas Foundation
(ECAF) maintains the aim of in creasing and disseminating knowledge
about cereal crops. Within that scope ECAF has decided to publish a
book on the history of bread wheat in Europe, the development of
associated bread-making technology, and the breeding of bread
wheats during the twentieth century. As ECAF is a Dutch foundation,
its Board is particularly pleased to have found three Dutch
scientists willing to contribute to this volume. Two of them have
served wheat science in the Netherlands for their entire scientific
careers, spanning a period starting around 1955 and lasting for
several decades of very productive wheat science development."
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