Title
Developments in bread-making processes
Author
Belderok, B.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
2000
Abstract
An introduction to the evolutionary history of wheat is followed by a description of the origin and distribution of the modern hexaploid wheat varieties in Europe. Next, the influence of cultural (the way of bread making), social and economic (i.e. the great influence of the United States and Canada) factors on wheat growing in Europe are considered (Section 1). The anatomy and chemical composition of wheat grains and the fundamental differences between hard and soft wheat are described in Section 2. The process of flour making is treated in Section 3. Section 4 contains a study of gluten proteins and wheat starches in relation to the making of bread (Section 5) and of other wheat products (Section 6). Section 7 deals with the genetic bread-wheat properties: grain hardness, milling quality, production of (unwanted) sticky doughs, α-amylase levels, and contains an extensive study of genetics and the role of gliadins and glutenins. A concluding section contains the description and evaluation of assay methods to identify the characteristics of bread wheats for the use of millers, arbiters, and especially for growers.
Subject
Animal
Bread
Classification
Cooking
Economics
Food handling
Genetics
Human
Instrumentation
Metabolism
Methodology
Review
Standard
Wheat
Animals
Bread
Cookery
Food Handling
Humans
Triticum
Animalia
Triticum aestivum
To reference this document use:
http://resolver.tudelft.nl/uuid:a969dd66-80c4-4b75-aa45-10378b963415
DOI
https://doi.org/10.1023/a:1008199314267
TNO identifier
235550
ISSN
0921-9668
Source
Plant Foods for Human Nutrition, 55 (1), 1-86
Document type
article