Bread making quality of wheat: a century of breeding in Europe
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Dordrecht [u.a.]
Kluwer
2000
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Enth.: Developments in bread-making processes / B. Belderok. - Breeding for bread-making quality in Europe / J. Mesdag & D. A. Donner |
| Beschreibung: | XIV, 416 S. Ill., graph. Darst. |
| ISBN: | 0792363833 |
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| 245 | 1 | 0 | |a Bread making quality of wheat |b a century of breeding in Europe |c ed. ...: D. A. Donner. European Cereal Atlas Foundation (ECAF) |
| 246 | 1 | 3 | |a Bread-making quality of wheat |
| 264 | 1 | |a Dordrecht [u.a.] |b Kluwer |c 2000 | |
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| 500 | |a Enth.: Developments in bread-making processes / B. Belderok. - Breeding for bread-making quality in Europe / J. Mesdag & D. A. Donner | ||
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| 700 | 1 | 2 | |a Belderok, Bob |4 aut |t Developments in bread-making processes |
| 700 | 1 | 2 | |a Mesdag, Hans |4 aut |t Breeding for bread-making quality in Europe |
| 700 | 1 | 2 | |a Donner, Dingena A. |4 aut |t Breeding for bread-making quality in Europe |
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Datensatz im Suchindex
| _version_ | 1804128318786633728 |
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| adam_text | Titel: Bread making quality of wheat
Autor: Donner, Dingena A.
Jahr: 2000
Contents
Foreword by L.A.J. Slootmaker xv
Glossary xvii
Part One: Developments in bread-making processes
by B. Belderok
1. Historical introduction
1.1. Introduction 3
1.2. Evolutionary history of the hexaploid bread wheats 3
1.3. Dispersion of wheat in ancient times 5
1.4. Bread making 7
1.5. Cereals in Europe before and during the Middle Ages 8
1.6. Amsterdam - the granary of Europe 8
1.7. Landraces 9
1.8. The second half of the nineteenth century 11
1.9. The twentieth century 13
2. The wheat grain
2.1. Anatomy 15
2.2. Chemical composition 17
2.3. Grain hardness 18
3. Milling of wheat
3.1. Introduction 21
3.2. Conditioning or tempering 21
3.3. Milling 22
3.3.1. Milling in a traditional mill 22
3.3.2. Milling in a roller-mill 24
3.4. End-products of milling and their application 27
3.5. Milling quality 27
3.6. Soft wheat versus hard wheat 28
3.7. Durum wheat milling 29
4. Survey of gluten proteins and wheat starches
4.1. Gluten proteins 30
4.1.1. The composition of wheat proteins 30
4.1.2. The function of gluten proteins 30
4.2. Wheat starch 31
VI
4.2.1. Composition of the wheat starch 31
4.2.2. Damaged starch 32
4.2.3. Enzymes 33
4.2.4. Sprouting damage 34
4.3. Components of baking quality 35
4.3.1. Gas production 35
4.3.2. Gas retention 36
4.4. Soft wheat versus hard wheat 38
5. Bread making
5.1. Introduction 40
5.2. Traditional processes 40
5.2.1. Formula 40
5.2.2. Mixing and dough formation 41
5.2.3. First fermentation 42
5.2.4. Dividing into pieces, rounding and intermediate proof 42
5.2.5. Moulding and final proof 42
5.2.6. Baking 42
5.3. Technological developments 43
5.3.1. Increased utilization of European wheat 43
5.3.2. Addition of gluten to flours 43
5.3.3. Mechanical dough development 44
5.3.4. Dough retarding - frozen dough 45
6. Manufacturing of other wheat products
6.1. Biscuit (cookie) making 47
6.1.1. Introduction 47
6.1.2. Chemical leavening 47
6.1.3. Production 48
6.1.4. Dividing up the dough 48
6.1.5. Biscuit quality 49
6.2. Pasta making 49
6.2.1. Introduction 49
6.2.2. Raw material 50
6.2.3. Dough making 51
6.2.4. Extruding 51
6.2.5. Drying 51
6.2.6. Pasta quality 52
6.3. Other uses of wheat 52
Vll
7. Genetic basis of quality in bread wheat
7.1. Introduction 55
7.2. Grain hardness 55
7.3. Milling quality 56
7.4. Bread-making quality 57
7.4.1. Endosperm proteins 57
7.4.2. HMW glutenin subunits 58
7.4.3. Relation between HMW subunits and bread-making
quality 61
7.4.4. Gliadins 62
7.4.5. Conclusion 63
7.5. Cultivars giving sticky doughs 63
7.5.1. Wheat-rye substitution and translocation lines 63
7.5.2. Endogenic high a-amylase levels 64
8. Assay methods and instrumentation
8.1. Introduction 67
8.2. Grain properties 67
8.2.1. External aspects 67
8.2.2. Protein content 68
8.2.3. Grain hardness 69
8.2.4. Alpha-amylase activity 71
8.2.5. HMW glutenin subunits 72
8.3. Milling quality 73
8.4. Dough properties 75
8.4.1. Stickiness of dough 75
8.4.2. Protein strength 76
8.4.3. Baking quality 82
8.5. Evaluation 84
8.5.1. Early stage of breeding 84
8.5.2. Additional assessments 84
8.5.3. Final breeding stages 85
Vlll
Part Two:
Breeding for bread-making quality in Europe
by J. Mesdag D. A. Donner
General introduction to the Nordic countries
1. Climate 89
2. Harvest and yield of wheat 89
3. Use of the wheat harvest 90
4. Quality of Nordic wheat 91
5. Consumption of wheat 91
6. Wheat flour usage 92
Norway
1. Introduction 93
2. General remarks on wheat breeding 94
3. Breeding institutes 94
4. Winter wheat 95
5. Spring wheat 97
5.1. Breeding of spring wheat at Moystad 97
5.2. Breeding of spring wheat at the Agricultural University
of Norway 98
6. Investigations on glutenin composition 99
Sweden
1. Introduction 106
2. General review of wheat breeding for yield and quality 108
3. Breeding institutes 108
4. Winter wheat 109
4.1. Winter-wheat breeding at Weibullsholm 109
4.2. Winter-wheat breeding at Svalof 111
4.3. Yield and quality of Swedish winter-wheat cultivars 112
5. Spring wheat 113
5.1. Pedigree of spring-wheat cultivars 113
5.2. Yield and quality of spring-wheat cultivars 114
5.3. Yield and protein content of recent spring-wheat cultivars 117
6. Fundamental research on protein quality 118
6.1. HMW glutenin composition of Swedish wheats 118
6.2. HMW glutenin subunits related to quality characteristics 120
6.3. HMW glutenin subunits and D-zone omega gliadins:
the relation with quality characteristics 121
IX
Finland
1. Introduction 125
2. General remarks on wheat growing in Finland 127
2.1. Winter wheat 127
2.2. Spring wheat 127
3. Plant breeding institutes in Finland 128
4. Winter wheat 128
4.1. The area under winter wheat 128
4.2. Methods to determine baking quality at Hankkija 129
4.3. Yield and quality features of winter-wheat varieties 129
4.4. Some conclusions on winter-wheat breeding in Finland 132
5. Spring wheat 132
5.1. The area under spring wheat 132
5.2. Aims and results of spring-wheat breeding in Finland 132
5.3. Yield and quality features of spring-wheat varieties 135
5.4. Some conclusions on spring-wheat breeding in Finland 137
6. Methods for fractionating HMW and LMW glutenins
and gliadins and their use in breeding and selection 138
6.1. Some considerations on the application of HMW glutenin
subunits in breeding 138
6.2. A method to separate HMW and LMW glutenin subunits 139
6.3. Investigations on the gliadin and LMW glutenin
composition of Finnish spring-wheat material 139
7. Interaction between kernel yield and protein content 140
8. Stability of quality traits 141
Denmark
1. Introduction 144
1.1. The use of the grain of Danish wheat 144
1.2. Early interest in baking quality of Danish-grown wheats 145
2. General review of wheat breeding for yield and quality 145
2.1. Winter wheat 145
2.2. Spring wheat 146
Germany
1. Introduction 149
2. Wheat breeding before 1945 150
2.1. General remarks 150
2.2. Methods used to measure quality 151
2.3. Wheat breeding in northern and middle Germany 152
2.4. Wheat breeding in southern Germany 155
2.4.1. Winter wheat 155
2.4.2. Spring wheat 158
2.5. The Kleberweizen-Aktion 159
3. Wheat breeding after 1945 160
3.1. Wheat breeding in the GDR 160
3.1.1. Winter wheat 160
3.1.2. Spring wheat 162
3.2. Wheat breeding in the FRG 164
3.2.1. The classification of wheat varieties 164
3.2.2. Winter wheat 166
3.2.3. Spring wheat 170
3.2.4. Investigations on glutenin and gliadin composition 170
4. Sources of baking quality in German wheat varieties 173
The Netherlands and Belgium
1. Introduction 179
2. Wheat breeding before 1945 180
2.1. The Netherlands 181
2.2. Belgium 182
2.3. The Technical Wheat Committee in the Netherlands 184
2.3.1. Winter wheat 186
2.3.2. Spring wheat 187
3. Wheat breeding after 1945 189
3.1. The Foundation for Agricultural Plant Breeding (SVP)
in Wageningen 190
3.2. Private breeding firms in the Netherlands 192
3.3. Selection for grain hardness and loafvolume 194
3.4. Wheat breeding in Gembloux and Heverlee 194
4. Investigations on glutenins and gliadins 197
4.1. Glutenins 197
4.2. Gliadins 200
The United Kingdom
1. Introduction 204
2. Wheat breeding before 1945 206
2.1. Early varieties and squareheads 206
2.2. The Plant Breeding Institute in Cambridge 207
2.3. Private breeders 210
3. Wheat breeding after 1945 210
3.1. The classification of wheat varieties 211
XI
3.2. The Plant Breeding Institute in Cambridge 212
3.2.1. Investigations on bread-making quality 212
3.2.2. Tools in quality breeding 214
3.2.3. Winter-wheat varieties bred at PBI 215
3.3. Private breeders 218
3.4. Spring-wheat breeding 219
3.5. Glutenins and gliadins in British wheat varieties 220
France
1. Introduction 225
2. Wheat breeding before 1945 227
2.1. DeVilmorin 227
2.2. Other breeders 230
2.2.1. Plant breeding institutes 231
2.2.2. Private breeders 233
3. Wheat breeding after 1945 235
3.1. Winter wheat 235
3.1.1. Breeding issues 235
3.1.2. Quality classification 235
3.1.3. Breeding for improved quality 235
3.1.4. Results of quality breeding since 1945 238
3.2. Spring wheat 240
3.3. Analyses of HMW glutenins 241
Spain
1. Introduction 247
2. General remarks on wheat growing in Spain 247
2.1. Botanical diversity 248
2.2. Wheat growing areas and wheat consumption 249
2.3. Irrigation 250
3. Wheat-breeding institutes 251
4. Wheat breeding in Spain 251
4.1. Objectives at the start 251
4.2. Spanish land varieties 252
4.3. Imported and home-bred varieties 253
4.4. Methods to determine baking quality 254
4.5. Yield and quality figures of Spanish wheat varieties 256
5. The HMW glutenin composition of Spanish wheats 257
Italy
1. Introduction 265
Xll
2. Wheat breeding before 1960 266
3. Breeding for bread-making quality since 1960 269
3.1. Technological investigations 269
3.2. The classification of wheat varieties 270
3.3. The introduction of foreign germplasm 272
3.4. Selection methods 274
3.5. Results of quality breeding in bread wheat 275
4. Gliadin and glutenin composition of Italian wheats 276
5. Concluding remarks 280
Switzerland
1. Introduction 284
2. Organisation 285
3. Wheat breeding before 1950 286
4. Wheat breeding after 1950 288
4.1. Winter wheat 288
4.2. Spring wheat 289
5. Quality assessment 291
Austria
1. Introduction 295
2. Wheat breeding before 1945 297
3. Wheat breeding after 1945 297
3.1. The Qualitatsweizenaktion 297
3.2. Breeding for improved bread-making quality 298
3.2.1. The semi-arid (Pannonic) region 298
3.2.2. The Baltic region 300
4. Analyses of glutenin and gliadin composition 302
Hungary
1. Introduction 305
2. Wheat breeding before 1950 307
3. Wheat breeding after 1950 308
3.1. Wheat breeding at Martonvasar 309
3.2. Wheat breeding at Szeged 312
4. Glutenin composition of Hungarian wheats 313
Yugoslavia
1. Introduction 318
2. Wheat breeding during the first half of the 20th century 319
3. Wheat breeding after 1955 322
Xlll
3.1. The concept of creating high-yielding wheat varieties 322
3.2. Results of wheat breeding in Novi Sad 324
3.3. The wheat-breeding programme in Kragujevac 326
3.4. The wheat-breeding programme in Zagreb 329
3.5. Ancestors of Yugoslav winter-wheat cultivars 329
4. Investigations on glutenin and gliadin composition of
Yugoslav wheats 330
4.1. Glutenins 330
4.2. Gliadins 332
Romania
1. Introduction 336
2. Wheat breeding in Romania 337
2.1. The period before 1960 337
2.2. Wheat breeding after 1960 338
2.3. Quality breeding at Fundulea after 1970 339
2.4. HMW glutenin and gliadin composition of Romanian wheats 343
Poland
1. Introduction 347
2. General remarks on wheat growing 348
2.1. Geographical situation and climate 348
2.2. Wheat growing areas and production 348
3. Wheat breeding in Poland 349
3.1. Traditional varieties and wheat breeding before 1945 350
3.2. Wheat breeding after 1945 351
3.2.1. Organisation 351
3.2.2. Genera] remarks 352
3.2.3. Wheat breeding at Hodowla Rosjin (HR) Dariko 352
3.2.4. Quality breeding at SHR Kobierzyce 353
3.2.5. Varieties with bread-making quality 354
3.2.6. Quality characteristics used in bread-wheat breeding 355
3.2.7. HMW glutenin composition 357
Russia and Ukraine
1. Introduction 360
1.1. The country and its climate 360
1.2. Main areas of wheat growing and figures on wheat production 361
1.3. Winter versus spring wheat 363
2. Wheat breeding before 1945 364
2.1. Traditional and local varieties 364
XIV
2.2. Breeding at experimental stations 364
2.2.1. Winter wheat 368
2.2.2. Spring wheat 369
3. Wheat breeding after 1945 370
3.1. Ecological groups of wheat 370
3.2. Ukraine 371
3.2.1. The Plant Breeding and Genetics Institute in Odessa 372
3.2.2. The Belaya Tserkov Breeding Station in Kiev 375
3.2.3. The V. N. Remeslo Institute of Wheat in Mironovka
(Kiev region) 376
3.2.4. The V. Ja. Juryev Institute (UNIIRSG) in Kharkov 376
3.2.5. The Ivanov Breeding Station (Kharkov region) 377
3.2.6. The quality of the Ukrainian wheat harvest 377
3.3. Russia 377
3.3.1. The Lukyanenko Research Institute of Agriculture in
Krasnodar 377
3.3.2. Winter-wheat breeding in the Rostov region 382
3.3.3. The Kuybyshev (Samara) Agricultural Institute in
Bezenchuk 382
3.3.4. The Research Institute of Agriculture in Central Regions
of the Non-Chernozem at Nemchinovka (Moscow) 383
3.3.5. Recommended varieties in Russia 384
4. Fluctuations in the quality of the wheat harvest 386
5. Methods and classification with respect to bread-making quality 388
5.1. Methods used in selecting for bread-making quality 388
5.2. Classification of technological quality 390
6. Glutenin and gliadin composition of Russian wheats 391
6.1. High molecular weight glutenins 391
6.2. Gliadins 393
6.3. Heterogeneity within Russian wheat varieties 394
List of varieties 399
|
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| author | Belderok, Bob Mesdag, Hans Donner, Dingena A. |
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| discipline | Geowissenschaften Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Pflanzenbau |
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| geographic | Europa (DE-588)4015701-5 gnd |
| geographic_facet | Europa |
| id | DE-604.BV013525755 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:47:21Z |
| institution | BVB |
| isbn | 0792363833 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009232696 |
| oclc_num | 44066943 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XIV, 416 S. Ill., graph. Darst. |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Kluwer |
| record_format | marc |
| spelling | Bread making quality of wheat a century of breeding in Europe ed. ...: D. A. Donner. European Cereal Atlas Foundation (ECAF) Bread-making quality of wheat Dordrecht [u.a.] Kluwer 2000 XIV, 416 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Enth.: Developments in bread-making processes / B. Belderok. - Breeding for bread-making quality in Europe / J. Mesdag & D. A. Donner Bread Wheat Backfähigkeit (DE-588)4143858-9 gnd rswk-swf Weizen (DE-588)4065287-7 gnd rswk-swf Weizenzüchtung (DE-588)4189539-3 gnd rswk-swf Europa (DE-588)4015701-5 gnd rswk-swf Europa (DE-588)4015701-5 g Weizen (DE-588)4065287-7 s Backfähigkeit (DE-588)4143858-9 s Weizenzüchtung (DE-588)4189539-3 s DE-604 Donner, Dingena A. Sonstige oth Belderok, Bob aut Developments in bread-making processes Mesdag, Hans aut Breeding for bread-making quality in Europe Donner, Dingena A. aut Breeding for bread-making quality in Europe HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009232696&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Belderok, Bob Mesdag, Hans Donner, Dingena A. Bread making quality of wheat a century of breeding in Europe Bread Wheat Backfähigkeit (DE-588)4143858-9 gnd Weizen (DE-588)4065287-7 gnd Weizenzüchtung (DE-588)4189539-3 gnd |
| subject_GND | (DE-588)4143858-9 (DE-588)4065287-7 (DE-588)4189539-3 (DE-588)4015701-5 |
| title | Bread making quality of wheat a century of breeding in Europe |
| title_alt | Bread-making quality of wheat Developments in bread-making processes Breeding for bread-making quality in Europe |
| title_auth | Bread making quality of wheat a century of breeding in Europe |
| title_exact_search | Bread making quality of wheat a century of breeding in Europe |
| title_full | Bread making quality of wheat a century of breeding in Europe ed. ...: D. A. Donner. European Cereal Atlas Foundation (ECAF) |
| title_fullStr | Bread making quality of wheat a century of breeding in Europe ed. ...: D. A. Donner. European Cereal Atlas Foundation (ECAF) |
| title_full_unstemmed | Bread making quality of wheat a century of breeding in Europe ed. ...: D. A. Donner. European Cereal Atlas Foundation (ECAF) |
| title_short | Bread making quality of wheat |
| title_sort | bread making quality of wheat a century of breeding in europe |
| title_sub | a century of breeding in Europe |
| topic | Bread Wheat Backfähigkeit (DE-588)4143858-9 gnd Weizen (DE-588)4065287-7 gnd Weizenzüchtung (DE-588)4189539-3 gnd |
| topic_facet | Bread Wheat Backfähigkeit Weizen Weizenzüchtung Europa |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009232696&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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