Author: F. Lupton
Publisher: Springer
ISBN: 940093131X
Category : Science
Languages : zh-TW
Pages : 575

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Book Description

Author: Alain P. Bonjean
Publisher: Intercept Limited
ISBN: 9781898298724
Category : Nature
Languages : en
Pages : 1131

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Book Description
This work is a comprehensive history of wheat across all its main areas of production. New techniques such as in vitro culture now enable the development of a greater level of understanding of the genetics of wheat.

Author: Frank Ordon
Publisher:
ISBN: 9781786762467
Category : Grain
Languages : en
Pages :

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Book Description

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

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Book Description

Author: A. Mujeeb-Kazi
Publisher: CIMMYT
ISBN: 968692308X
Category : Biodiversity
Languages : en
Pages : 165

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Book Description

Author: M. P. Reynolds
Publisher: CIMMYT
ISBN: 9706480773
Category : Physiology
Languages : en
Pages : 246

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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: H.-J. Braun
Publisher: Springer
ISBN:
Category : Science
Languages : en
Pages : 606

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Book Description
Proceedings of the 5th International Wheat Conference, 10-14 June 1996, Ankara, Turkey

Author: Hugh Cornell
Publisher: CRC Press
ISBN: 1000717623
Category : Science
Languages : en
Pages : 443

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Book Description
"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.

Author: Brett F. Carver
Publisher: John Wiley & Sons
ISBN: 0813819237
Category : Technology & Engineering
Languages : en
Pages : 615

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Book Description
Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheat's biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts