Bread-making quality of wheat: A century of breeding in Europe

الغلاف الأمامي
Springer Science & Business Media, 17‏/04‏/2013 - 416 من الصفحات
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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المحتويات

Finland
14
The wheat grain
15
Milling of wheat
21
Survey of gluten proteins and wheat starches
30
Bread making
40
Manufacturing of other wheat products
47
Genetic basis of quality in bread wheat
55
Assay methods and instrumentation
67
The United Kingdom
204
France
225
Wheat breeding after 1945
235
Spain
247
The HMW glutenin composition of Spanish wheats
257
Italy
265
Wheat breeding before 1960
266
Concluding remarks
280

General remarks on wheat breeding
94
Introduction
106
Spring wheat
113
Introduction
125
Interaction between kernel yield and protein content
140
Wheat breeding after 1945
160
Sources of baking quality in German wheat varieties
173
The Netherlands and Belgium
179
Wheat breeding after 1945
189
Investigations on glutenins and gliadins
197
Introduction
295
Wheat breeding after 1950
308
Wheat breeding after 1955
322
Romania
336
Poland
347
Russia and Ukraine
360
Wheat breeding after 1945
370
Fluctuations in the quality of the wheat harvest
386
List of varieties
399
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