Developments in bread-making processes

  title={Developments in bread-making processes},
  author={B. Belderok},
  journal={Plant Foods for Human Nutrition},
  • 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… 
Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health-Beneficial Food Products.
  • A. ArzaniM. Ashraf
  • Medicine, Biology
    Comprehensive reviews in food science and food safety
  • 2017
A holistic synthesis of the information on ancient wheats is provided to facilitate a greater exploitation of their potential benefits and to ensure sustainable wheat production in the context of climate change and low-input organic farming systems.
Wheat and other Triticum grains
To meet the predicted future demand for wheat, improvements in wheat productivity through an efficient wheat breeding plan and crop management innovations are required.
Proteomic analysis of endosperm and peripheral layers during kernel development of wheat (Triticum aestivum L.) and a preliminary approach of data integration with transcriptome
A proteomic study to characterize protein expression changes in peripheral layers and in starchy endosperm of wheat, during kernel development and constructed proteome maps of these two important grain tissues duringkernel development is presented.
Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions
The results of study revealed that inorganically grown wheat varieties had significantly higher 1,000-grain weight and more grain hardness as compared with organically growing wheat varieties, and a non-significant difference was observed in their gluten content, water absorption capacity and hydration capacity.
Effect of flour blending on functional, baking and organoleptic characteristics of bread
Summary Soybean (full-fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption
Physical and functional properties of malted composite flour for biscuit production
In the present investigation, during the process of standardization of flour, biscuit prepared in four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1:1:1) blend (10-40%) with wheat


Landrace groups of bread wheat, Triticum aestivum.
It is advocated that greater effort be devoted to research of relatedness of crops as bread wheat, other wheats, rye, barley, and oats, to explain the evolution of these crops and that of their landraces.
Harvesting and Threshing
  • J. Boyd
  • Engineering, Mathematics
  • 1987
The Theory of Evolution
The author examines the origin and early evolution of life, the structure of chromosomes and the control of gene action, and the genetics of species differences through the ages.