Skip to content

Bread-making quality of wheat: A Century of breeding in by B. Belderok, J. Mesdag, D. A. Donner (auth.), D. A. Donner

By B. Belderok, J. Mesdag, D. A. Donner (auth.), D. A. Donner (eds.)

Wheat has an extended heritage of serving as a tremendous foodstuff crop to mankind. particularly within the Northern Hemisphere, it's been favored as an important resource of power via its carbohydrates, and in additional contemporary instances for its offer of worthy proteins. this mixture of carbohydrates and proteins offers wheat its distinct homes for making breads of other types of tastes. in the course of the process heritage, the standard of wheat has superior stead­ ily, certainly for a very long time accidentally, and for purposes little less than­ stood. during the last one hundred fifty years our wisdom has elevated on farming and crop husbandry, on bringing approximately advancements via goal-oriented plant breeding, and on milling and baking expertise, resulting in the criteria that we get pleasure from this day. This procedure will surely proceed as our wisdom of the genetic reservoir of wheat species raises. the eu Cereal Atlas origin (ECAF) continues the purpose of in­ creasing and disseminating wisdom approximately cereal plants. inside of that scope ECAF has made up our minds to submit a booklet at the historical past of bread wheat in Europe, the advance of linked bread-making know-how, and the breeding of bread wheats through the 20th century. As ECAF is a Dutch beginning, its Board is especially happy to have chanced on 3 Dutch scientists keen to give a contribution to this quantity. of them have served wheat technological know-how within the Netherlands for his or her whole medical careers, spanning a interval beginning round 1955 and lasting for a number of a long time of very efficient wheat technological know-how development.

Show description

Read or Download Bread-making quality of wheat: A Century of breeding in Europe PDF

Similar europe books

The Army of Flanders and the Spanish Road, 1567-1659: The Logistics of Spanish Victory and Defeat in the Low Countries' Wars (Cambridge Studies in Early Modern History)

The book of the military of Flanders and the Spanish street in 1972 marked the start of the "new army history", which emphasised army organization--mobilization, pay, provide, morale and, especially, logistics--rather than army "events" akin to sieges and battles. regularly pointed out because its first booklet in English (with translations into Spanish and Dutch), this revised up to date moment variation comprises new resources and references yet another way is still devoted to the unique variation.

The Eurogang Paradox: Street Gangs and Youth Groups in the U.S. and Europe

The Eurogang Paradox is the 1st finished selection of unique examine reviews at the prestige of road gangs and complex adolescence teams in Europe, in addition to a suite of distinct, cutting-edge studies at the present prestige of yankee road gang learn and its implications for the ecu gang scenario.

The Making of the Humanities: Volume I: Early Modern Europe

The 1st in a chain that may offer a finished comparative historical past of the arts, this ebook specializes in the early sleek interval within the improvement of this dynamic box. experts in philology, musicology, artwork historical past, linguistics, and literary thought research the intertwining nature of those a variety of disciplines, in addition to their effect at the sciences.

Additional resources for Bread-making quality of wheat: A Century of breeding in Europe

Sample text

Gliadins and glutenins are mainly located in the mealy endosperm and are not found in the seed coat layers nor in the germ. Storage proteins in wheat are unique because they are technologically active. They have no enzyme activity, but they have a function in the formation of dough as they retain gas, producing spongy baked products. 1. 2. The function of gluten proteins During mixing of a wheaten dough, gliadins and glutenins absorb a certain amount of water; the thus hydrated constituents are then transformed into a coherent protein mass, called gluten.

They are capable of being baked into well-risen, shapely loaves of bread, possessing a good crumb structure. They have a relatively high percentage of damaged starch granules (6-9% on a dry matter basis) and, therefore, require a considerable amount of water to make a dough of proper consistency. Their doughs have excellent handling qualities and are not critical in their mixing and fermentation requirements; for this reason they yield good bread over a wide range of baking conditions. References Hoseney RC (1986a) Cereal starch.

E. the endosperm without the aleurone layer, is referred to as mealy or starchy endosperm. The aleurone layer is rich in proteins and enzymes, which play a vital role in the germination process. e. the bran, are separated from the mealy endosperm. The fracture is located right under the aleurone layer. This means that bran is made up of the fused pericarp, plus the seed coat, plus the aleurone layer. Wheat grains have either a dark, orange-brown appearance (red wheats or red-seeded wheats) or a light, yellowish colour (white wheats or whiteseeded wheats).

Download PDF sample

Rated 4.88 of 5 – based on 26 votes