[PDF] Guide To Bread Wheat Breeding eBook

Author : Bob Belderok
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 21,18 MB
Release : 2013-04-17
Category : Science
ISBN : 9401709505

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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.

Author : Charis Michel Galanakis
Publisher : Academic Press
Page : 488 pages
File Size : 29,3 MB
Release : 2020-11-19
Category : Technology & Engineering
ISBN : 0128231912

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Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

Author : ANGUS William, BONJEAN Alain, VAN GINKEL Maarten
Publisher : Lavoisier
Page : 1285 pages
File Size : 39,10 MB
Release : 2011
Category : Wheat
ISBN : 2743011025

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It is ten years since Volume 1 of The World Wheat Book was completed and the intervening years have seen many changes in the world economy, in agriculture in the countries where wheat is grown, and major developments in the techniques of wheat breeding.This second volume therefore updates, but does not replace, the first volume by adding to the countries discussed, giving an update on agronomy and cropping practices, and reviewing the technological advances in wheat breeding techniques.The opening chapters summarise the history of wheat growing, the development of wheat breeding, and the current status of breeding in the countries covered. The next set of chapters looks at agronomy and cropping practices in a wide range of wheat growing regions across the world. The third set of chapters records the latest advances in wheat breeding, looking at concepts and strategies as well as current and developing techniques. The fourth set reviews the developing end uses. The final group of chapters examines specific biotic and abiotic threats from viruses, insect pests and diseases.This book is subtitled A History of Wheat Breeding. It would be even more accurate to say that it records and discusses the continuing history of wheat breeding. As stated by Pierre Pagesse, Chairman of Groupe Limagrain, in his Preface: "The future of wheat rests in our hands and in those who succeed us. Let us try to do this together in a visionary and determined manner".

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 576 pages
File Size : 23,28 MB
Release : 2002
Category : Bread
ISBN :

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Wheat is the most widely grown cereal crop in the world, with an ever increasing demand. It plays a fundamental role in food security, and a major challenge is to meet the additional requirements with new cultivars and improved cropping technologies. This book covers information from a number of international experts on the current status of research on wheat improvement and production (wheat breeding programs and genetics), as well as on other aspects (including wheat diseases), from its evolutionary origins to seed production technologies. [from the FAO website]