Proceedings, International Wheat Quality Conference PDF Download
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Author:
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 576
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Book Description
Author:
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 576
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Book Description
Author: Okkyung Kim Chung
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 508
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Book Description
Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 870
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Author: Z. Bedo
Publisher: Springer Science & Business Media
ISBN: 940173674X
Category : Science
Languages : en
Pages : 757
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Book Description
Wheat breeders have achieved significant results over the last fifty years in research on mankind's one of the most important crops. Classical genetic and breeding methods, far broader international cooperation than was experienced in earlier periods, and improvements in agronomic techniques have led to previously unimaginable development in the utilisation of wheat for human consumption. The contribution of wheat researchers is particularly noteworthy since these results have been achieved at a time when the world population has grown extremely dynamically. Despite this demographic explosion, of a proportion never previously experienced, thousands of millions of people have been saved from starvation, thus avoiding unpredictable social consequences and situations irreconcilable with human dignity. Despite these developments in many regions of the world food supplies are still uncertain and the increase in the world's wheat production has not kept pace with the population increase during the last decade. Due to the evils of civilisation and the pollution of the environment there is a constant decline in the per capita area of land suitable for agricultural production. Based on population estimates for 2030, the present wheat yield of around 600 million tonnes will have to be increased to almost 1000 million tonnes if food supplies are to be maintained at the present level.
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276320
Category : Technology & Engineering
Languages : en
Pages : 589
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Book Description
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: British Library. Lending Division
Publisher:
ISBN:
Category : Congresses and conventions
Languages : en
Pages : 456
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Author:
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ISBN:
Category : Economic development
Languages : en
Pages : 260
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Author:
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ISBN:
Category : Government publications
Languages : en
Pages : 982
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Author: United States. Agricultural Research Service. Western Utilization Research Branch
Publisher:
ISBN:
Category :
Languages : en
Pages : 414
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Author:
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ISBN:
Category : Power resources
Languages : en
Pages : 584
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