Bread-Making Quality of Wheat: A Century of Breeding in Europe : Breeding for Bread-Making Quality in Europe

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9780792363835: Bread-Making Quality of Wheat: A Century of Breeding in Europe : Breeding for Bread-Making Quality in Europe

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.

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Part 1: Developments in Bread-making Processes; B. Belderok. 1. Historical introduction. 2. The wheat grain. 3. Milling of wheat. 4. A brief survey of gluten proteins and wheat starches. 5. Breadmaking. 6. Manufacturing of other wheat products. 7. Genetic basis of quality in bread wheat. 8. Assay methods and instrumentation. Part 2: Breeding for Bread-making Quality in Europe; J. Mesdag, D.A. Donner. The Nordic countries. Norway. Sweden. Finland. Denmark. Germany. The Netherlands and Belgium. The United Kingdom. France. Spain. Italy. Switzerland. Austria. Hungary. Yugoslavia. Romania. Poland. Russia and Ukraine.

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Mesdag, J.; Donner, D. A.
Editore: Springer (2000)
ISBN 10: 0792363833 ISBN 13: 9780792363835
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Descrizione libro Springer, 2000. Hardback. Condizione libro: NEW. 9780792363835 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0282377

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Mesdag, J.; Donner, D. A.
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Descrizione libro Kluwer Academic Publishers, 2000. HRD. Condizione libro: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria I1-9780792363835

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Descrizione libro Springer Sep 2000, 2000. Buch. Condizione libro: Neu. 235x155x29 mm. This item is printed on demand - Print on Demand Neuware - 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. 440 pp. Englisch. Codice libro della libreria 9780792363835

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Descrizione libro Springer, 2000. Condizione libro: New. This item is printed on demand for shipment within 3 working days. Codice libro della libreria LP9780792363835

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Descrizione libro Springer, 2000. Hardcover. Condizione libro: New. book. Codice libro della libreria 0792363833

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Descrizione libro Kluwer Academic Publishers, United States, 2000. Hardback. Condizione libro: New. 236 x 160 mm. Language: English . Brand New Book ***** Print on Demand *****.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. Partly reprinted from PLANT FOODS FOR HUMAN NUTRITION, 55:1. Codice libro della libreria APC9780792363835

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Mesdag, J.; Donner, D. A.
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Descrizione libro Kluwer Academic Publishers, United States, 2000. Hardback. Condizione libro: New. 236 x 160 mm. Language: English . Brand New Book ***** Print on Demand *****. 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. Partly reprinted from PLANT FOODS FOR HUMAN NUTRITION, 55:1. Codice libro della libreria APC9780792363835

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Descrizione libro Kluwer Academic Publishers, 2000. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria I1-9780792363835

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Descrizione libro Springer, 2000. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria DADAX0792363833

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