Developments in bread-making processes

@article{Belderok2000DevelopmentsIB,
  title={Developments in bread-making processes},
  author={B. Belderok},
  journal={Plant Foods for Human Nutrition},
  year={2000},
  volume={55},
  pages={1-14}
}
  • B. Belderok
  • Published 2000
  • Medicine, Biology
  • Plant Foods for Human Nutrition
An introduction to the evolutionary history of wheat is followed by a description of the origin and distributionof 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 UnitedStates and Canada) factors on wheat growing in Europe areconsidered (Section 1). The anatomy and chemical compositionof wheat grains and the fundamental differences between hard and soft wheat are described in Section 2… Expand
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