Abstract
The United Kingdom (UK), comprising England, Scotland, Wales and Northern Ireland, is one of the main wheat producers of Europe. Wheat has been grown in the British Isles since prehistoric times and an extensive survey on the use of wheat throughout the history of Great Britain has been given by Percival (1934). As early as the 1 1 th or 12th centuries, several kinds of bread were made that varied in quality and appearance. The change over from rye, oats and barley to wheat as the chief or only bread corn was complete throughout the country by the 1820s or 1830s, and from then on the use of wheat flour for bread making has been universal. The terms ‘strength’ and ‘weakness’ of wheat grains and flour were in common use in the UK at the beginning of the 19th century.
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Belderok, B., Mesdag, J., Donner, D.A. (2000). The United Kingdom. In: Donner, D.A. (eds) Bread-making quality of wheat. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0950-7_16
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DOI: https://doi.org/10.1007/978-94-017-0950-7_16
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