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Springer Bread-making Quality of Wheat - Springer Historical Study

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Description

Wheat has shaped human nutrition for centuries, prized for its carbohydrates and proteins that enable the production of diverse bread varieties. This Springer publication explores the evolution of wheat quality across 150 years of European breeding programmes, tracing how agricultural knowledge has systematically improved crop characteristics. The book examines the transition from accidental improvements to evidence-based breeding practices, documenting the scientific understanding that emerged over this period. It provides historiographical insight into how wheat varieties developed and were refined to meet bread-making standards, making it essential reading for historians of agriculture, food science researchers, and those interested in the intersection of crop development and culinary tradition. The work combines historical analysis with agricultural science to reveal how deliberate breeding programmes transformed wheat from a staple crop into a precision ingredient for quality bread production.

Key Features

Springer publication covering 150 years of wheat breeding history and quality improvement in European agriculture.

Examines the scientific understanding of how wheat's carbohydrate and protein composition affects bread-making capabilities.

Traces the development from accidental crop improvements to intentional breeding programmes based on agricultural knowledge.

Provides historiographical analysis of wheat quality evolution and its role in bread production across different regions and periods.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
30 September 2000
Listed Since
07 January 2007

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No barcode data available

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