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Peter R. Shewry
Wheat
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Wheat Environment, Food and Health
Страница 8
Страница 9
Foreword
Acknowledgements
1 Wheat and Humans: An Introduction to the Development and Utilisation of the Wheat Crop
1.1 Wheat Production in the Past and Present 1.1.1 Co‐Evolution of Wheat Production and Human Societies
1.1.2 Wheat Supply and Demand
1.1.3 Wheat Adaptation
1.2 The Wheat Plant
1.2.1 Vegetative Phase 1.2.1.1 Germination
1.2.1.2 Leaves
1.2.1.3 Tillers
1.2.1.4 Roots
1.2.2 Reproductive Phase
1.2.2.1 Stem Extension
1.2.2.2 Booting and Ear Emergence
1.2.2.3 Anthesis
1.2.2.4 Grain Growth
1.3 Wheat Evolution and Migration 1.3.1 Origin in the Fertile Crescent
1.3.2 Wild Wheats
1.3.3 Domestication
1.3.4 The Spread of Wheat Cultivation
1.3.5 Increases in Harvest Index
1.4 Wheat as Food
1.4.1 The Development of Milling and Baking
1.4.2 The Cultural Significance of Bread
1.4.3 Bread Today
1.4.4 The Fall and Rise of Whole Grain Foods
1.4.5 Producing White and Wholemeal Flours by Roller Milling
1.5 Grain Quality 1.5.1 Grain Size, Shape, and Specific Weight
1.5.2 Endosperm Texture
1.5.3 Water Absorption
1.5.4 Gluten
1.5.4.1 The Origin and Properties of Gluten
1.5.4.2 Gluten and Health
1.5.4.3 Dough Properties that Determine Processing Quality
1.5.4.4 Importance of Total Protein Concentration
1.5.4.5 Importance of Protein Quality
1.5.4.6 Measurement of Dough Rheology and Quality
1.5.5 Other Factors Affecting the Acceptability of Wheat for Different End‐Uses
1.5.5.1 Alpha‐Amylase Activity
1.5.5.2 Seed Coat Colour
1.6 Further Chapters
References
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