Guide to Bread Wheat Breeding at CIMMYT PDF Download

Author: Maarten van Ginkel
Publisher: CIMMYT
ISBN: 9706480021
Category :
Languages : en
Pages : 59

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Book Description

Author:
Publisher: CIMMYT
ISBN:
Category :
Languages : en
Pages : 59

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Book Description

Author: Bob Belderok
Publisher: Springer Science & Business Media
ISBN: 9780792363835
Category : Cooking
Languages : en
Pages : 442

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Book Description
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.

Author: Bob Belderok
Publisher: Springer Science & Business Media
ISBN: 9401709505
Category : Science
Languages : en
Pages : 432

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Book Description
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.

Author: Plant Breeding Institute
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author: F. Lupton
Publisher: Springer
ISBN: 940093131X
Category : Science
Languages : en
Pages : 575

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Book Description

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231912
Category : Technology & Engineering
Languages : en
Pages : 487

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Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking

Author: Alistair Pask
Publisher: CIMMYT
ISBN: 9706481826
Category :
Languages : en
Pages : 140

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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN:
Category : Bread
Languages : en
Pages : 576

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Book Description
Wheat is the most widely grown cereal crop in the world, with an ever increasing demand. It plays a fundamental role in food security, and a major challenge is to meet the additional requirements with new cultivars and improved cropping technologies. This book covers information from a number of international experts on the current status of research on wheat improvement and production (wheat breeding programs and genetics), as well as on other aspects (including wheat diseases), from its evolutionary origins to seed production technologies. [from the FAO website]

Author: ANGUS William, BONJEAN Alain, VAN GINKEL Maarten
Publisher: Lavoisier
ISBN: 2743011025
Category : Wheat
Languages : fr
Pages : 1285

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Book Description
It is ten years since Volume 1 of The World Wheat Book was completed and the intervening years have seen many changes in the world economy, in agriculture in the countries where wheat is grown, and major developments in the techniques of wheat breeding.This second volume therefore updates, but does not replace, the first volume by adding to the countries discussed, giving an update on agronomy and cropping practices, and reviewing the technological advances in wheat breeding techniques.The opening chapters summarise the history of wheat growing, the development of wheat breeding, and the current status of breeding in the countries covered. The next set of chapters looks at agronomy and cropping practices in a wide range of wheat growing regions across the world. The third set of chapters records the latest advances in wheat breeding, looking at concepts and strategies as well as current and developing techniques. The fourth set reviews the developing end uses. The final group of chapters examines specific biotic and abiotic threats from viruses, insect pests and diseases.This book is subtitled A History of Wheat Breeding. It would be even more accurate to say that it records and discusses the continuing history of wheat breeding. As stated by Pierre Pagesse, Chairman of Groupe Limagrain, in his Preface: "The future of wheat rests in our hands and in those who succeed us. Let us try to do this together in a visionary and determined manner".