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Bread-making quality of wheat - Bob Belderok; Hans Mesdag; Dingena A. Donner
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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 carbohydra… Meer...

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ISBN: 9789048154937

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 carbohydra… Meer...

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Belderok, Bob; Donner, Dingena A.; Mesdag, Hans:
Bread-making quality of wheat A century of breeding in Europe - pocketboek

2010

ISBN: 9048154936

Softcover reprint of the original 1st ed. 2000 Kartoniert / Broschiert Geschichte, Biochemie, Botanik und Pflanzenwissenschaften, agriculture; Development; Protein; proteins, mit Schutz… Meer...

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Bread-making quality of wheat A century of breeding in Europe - Belderok, Bob; Donner, Dingena A.; Mesdag, Hans
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Belderok, Bob; Donner, Dingena A.; Mesdag, Hans:
Bread-making quality of wheat A century of breeding in Europe - pocketboek

2010, ISBN: 9048154936

Softcover reprint of the original 1st ed. 2000 Kartoniert / Broschiert Geschichte, Biochemie, Botanik und Pflanzenwissenschaften, agriculture; Development; Protein; proteins, met couve… Meer...

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Bob Belderok; Hans Mesdag; Dingena A. Donner:
Bread-making quality of wheat - pocketboek

2010, ISBN: 9789048154937

A century of breeding in Europe, Buch, Softcover, Softcover reprint of the original 1st ed. 2000, [PU: Springer], Springer, 2010

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Bread-Making Quality of Wheat: A Century of Breeding in Europe

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 giving an 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.

Gedetalleerde informatie over het boek. - Bread-Making Quality of Wheat: A Century of Breeding in Europe


EAN (ISBN-13): 9789048154937
ISBN (ISBN-10): 9048154936
Gebonden uitgave
pocket book
Verschijningsjaar: 2010
Uitgever: Springer
436 Bladzijden
Gewicht: 0,655 kg
Taal: eng/Englisch

Boek bevindt zich in het datenbestand sinds 2010-10-13T10:49:24+02:00 (Amsterdam)
Detailpagina laatst gewijzigd op 2021-10-07T18:01:12+02:00 (Amsterdam)
ISBN/EAN: 9789048154937

ISBN - alternatieve schrijfwijzen:
90-481-5493-6, 978-90-481-5493-7


Gegevens van de uitgever

Auteur: Bob Belderok; Hans Mesdag; Dingena A. Donner
Titel: Bread-making quality of wheat - A century of breeding in Europe
Uitgeverij: Springer; Springer Netherland
416 Bladzijden
Verschijningsjaar: 2010-12-01
Dordrecht; NL
Gedrukt / Gemaakt in
Gewicht: 0,670 kg
Taal: Engels
219,98 € (DE)
226,15 € (AT)
242,50 CHF (CH)
POD

BC; Previously published in hardcover; Hardcover, Softcover / Biologie/Biochemie, Biophysik; Biochemie; Verstehen; agriculture; development; protein; proteins; wheat; C; Biochemistry, general; Plant Sciences; History, general; Biochemistry; Plant Science; History; Biomedical and Life Sciences; Botanik und Pflanzenwissenschaften; Geschichte; Geschichtsschreibung, Historiographie; BB

Part 1: Developments in Bread-making Processes; B. Belderok. 1. Historical introduction. 2. The wheat grain. 3. Milling of wheat. 4. A brief survey of gluten proteins and wheat starches. 5. Breadmaking. 6. Manufacturing of other wheat products. 7. Genetic basis of quality in bread wheat. 8. Assay methods and instrumentation. Part 2: Breeding for Bread-making Quality in Europe; J. Mesdag, D.A. Donner. The Nordic countries. Norway. Sweden. Finland. Denmark. Germany. The Netherlands and Belgium. The United Kingdom. France. Spain. Italy. Switzerland. Austria. Hungary. Yugoslavia. Romania. Poland. Russia and Ukraine.

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