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Bread-making quality of wheat

A Century of breeding in Europe

  • Authors
  • B. Belderok
  • J. Mesdag
  • D. A. Donner
  • Editors
  • D. A. Donner

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Developments in bread-making processes

    1. Front Matter
      Pages 1-1
    2. B. Belderok, J. Mesdag, D. A. Donner
      Pages 3-14
    3. B. Belderok, J. Mesdag, D. A. Donner
      Pages 15-20
    4. B. Belderok, J. Mesdag, D. A. Donner
      Pages 21-29
    5. B. Belderok, J. Mesdag, D. A. Donner
      Pages 30-39
    6. B. Belderok, J. Mesdag, D. A. Donner
      Pages 40-46
    7. B. Belderok, J. Mesdag, D. A. Donner
      Pages 47-54
    8. B. Belderok, J. Mesdag, D. A. Donner
      Pages 55-66
    9. B. Belderok, J. Mesdag, D. A. Donner
      Pages 67-86
  3. Breeding for bread-making quality in Europe

    1. Front Matter
      Pages 87-87
    2. B. Belderok, J. Mesdag, D. A. Donner
      Pages 89-92
    3. B. Belderok, J. Mesdag, D. A. Donner
      Pages 93-105
    4. B. Belderok, J. Mesdag, D. A. Donner
      Pages 106-124
    5. B. Belderok, J. Mesdag, D. A. Donner
      Pages 125-143
    6. B. Belderok, J. Mesdag, D. A. Donner
      Pages 144-148
    7. B. Belderok, J. Mesdag, D. A. Donner
      Pages 149-178
    8. B. Belderok, J. Mesdag, D. A. Donner
      Pages 179-203
    9. B. Belderok, J. Mesdag, D. A. Donner
      Pages 204-224
    10. B. Belderok, J. Mesdag, D. A. Donner
      Pages 225-246
    11. B. Belderok, J. Mesdag, D. A. Donner
      Pages 247-264
    12. B. Belderok, J. Mesdag, D. A. Donner
      Pages 265-283
    13. B. Belderok, J. Mesdag, D. A. Donner
      Pages 284-294
    14. B. Belderok, J. Mesdag, D. A. Donner
      Pages 295-304
    15. B. Belderok, J. Mesdag, D. A. Donner
      Pages 305-317
    16. B. Belderok, J. Mesdag, D. A. Donner
      Pages 318-335
    17. B. Belderok, J. Mesdag, D. A. Donner
      Pages 336-346
    18. B. Belderok, J. Mesdag, D. A. Donner
      Pages 347-359
    19. B. Belderok, J. Mesdag, D. A. Donner
      Pages 360-398
  4. Back Matter
    Pages 399-416

About this book

Introduction

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.

Keywords

agriculture development protein proteins wheat

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-017-0950-7
  • Copyright Information Springer Science+Business Media B.V. 2000
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-90-481-5493-7
  • Online ISBN 978-94-017-0950-7
  • Buy this book on publisher's site
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