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Synopsis
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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Bread-making quality of wheat
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Bread-making quality of wheat: A century of breeding in Europe
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