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Author: British museum. Dept. of printed books
Publisher:
ISBN:
Category :
Languages : en
Pages : 520

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Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 520

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Book Description

Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 982

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Book Description

Author: United States. Department of Agriculture. Division of Publications
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 538

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Book Description

Author: United States. Department of Agriculture. Division of Publications
Publisher:
ISBN:
Category :
Languages : en
Pages : 532

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Book Description

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 536

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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: Frank Azor Spragg
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 24

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Book Description

Author: Annabel Laura Merrill
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 126

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Book Description

Author: Indu Sharma
Publisher: CABI
ISBN: 9781845939694
Category : Technology & Engineering
Languages : en
Pages : 334

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Book Description
Disease resistance is one of the major factors that can be improved to sustain yield potential in cultivated crops. This book looks at disease resistance in wheat, concentrating on all the economically important diseases - their economic impact and geographical spread, breeding for resistance, pathogen variability, resistance mechanisms and recent advances made on resistance genes. Newer strategies for identifying resistance genes and identify resistance mechanisms are discussed, including cloning, gene transfer and the use of genetically modified plants. It is suitable for researchers and stu.