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Titlebook: Bread-making quality of wheat; A century of breedin B. Belderok,J. Mesdag,D. A. Donner,D. A. Donner Book 2000 Springer Science+Business Med

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發(fā)表于 2025-3-21 19:03:06 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
期刊全稱Bread-making quality of wheat
期刊簡(jiǎn)稱A century of breedin
影響因子2023B. Belderok,J. Mesdag,D. A. Donner,D. A. Donner
視頻videohttp://file.papertrans.cn/191/190495/190495.mp4
圖書封面Titlebook: Bread-making quality of wheat; A century of breedin B. Belderok,J. Mesdag,D. A. Donner,D. A. Donner Book 2000 Springer Science+Business Med
影響因子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 t
Pindex Book 2000
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Bread makingwheat is predominantly milled for bread making, the general term . usually refers to the specific properties required for the production of leavened bread. Bread is a traditional food, and the baking profession has a long tradition. Most European bakeries are small, even sole-trader enterprises with
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Swedenotal area of arable crops. Wheat has never been a major crop in terms of cultivated area. Spring barley and spring oats each cover one-third of the total cereal area, whereas the autumn-sown bread cereals, i.e. wheat and rye, together cover about 30%. This latter percentage was more or less stable f
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