Springer - Bread-making Quality of Wheat: A Century of Breeding

Explore the historical evolution of one of mankind's most important food crops. This book examines the long history of wheat, particularly in the Northern Hemisphere, where it has served as a primary source of energy through carbohydrates and valuable proteins. Readers will learn how the specific combination of carbohydrates and proteins gives wheat its unique properties for creating many different kinds of breads and tastes. The text tracks how wheat quality has improved steadily over time, moving from accidental improvements to a deeper scientific understanding of farming and breeding. By studying the last 150 years of knowledge, this work provides insight into how breeding processes in Europe have shaped the wheat we use today. It is an essential resource for those interested in the history of agriculture and the development of food science.