Bread-making quality of wheat: A century of breeding in EuropeSpringer 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. |
المحتوى
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3 | |
5 | |
Finland | 14 |
Survey of gluten proteins and wheat starches | 30 |
Assay methods and instrumentation | 67 |
General remarks on wheat breeding | 94 |
Spring wheat | 102 |
Investigations on glutenins and gliadins | 197 |
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 |
General review of wheat breeding for yield and quality | 108 |
Fundamental research on protein quality | 118 |
85 | 124 |
Introduction | 125 |
Methods for fractionating HMW and LMW glutenins | 138 |
Denmark | 144 |
Wheat breeding before 1945 | 150 |
Wheat breeding after 1945 | 160 |
Sources of baking quality in German wheat varieties | 173 |
The Netherlands and Belgium | 179 |
Wheat breeding after 1945 | 189 |
Concluding remarks | 280 |
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 |
399 | |
طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
Agricultural alleles amylases baking quality baking test Bankuti Bezostaya-1 biscuit blé bran bread wheat bread-making quality breeders breeding lines breeding programme chromosome classification countries crop cross cultivars dough durum endosperm Europe Fajersson Finland flour genetic Germany gliadin Glu-1 score Glu-Al gluten gluten quality glutenin composition grain hardness grain yield Graveland high yielding HMW glutenin subunits HMW subunits Hoseney RC important improved increased Johansson Kadett kg/ha Kolben land varieties landraces loaf volume Martonvásár mealy endosperm milling and baking milling quality Netherlands Nordic countries Norway particles pasta Payne pedigree Pelshenke Plant Breeding protein content quality of wheat quality score quality wheat region Research resistance rollers SDS-PAGE sedimentation sedimentation value selection semolina soft wheat Source spring wheat spring-wheat varieties Squarehead starch Svalöf Svensson Sweden Swedish t/ha Table trials Uhlen Ukraine variation varieties grown varieties released Vilmorin wheat area wheat breeding wheat grains wheat varieties winter winter-wheat varieties Zagreb Zeleny sedimentation