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Genetic and other factors affecting wheat quality

Code: 9781838793210
A. S. Ross, Oregon State University, USA

Chapter synopsis: Wheat quality derives from interactions between the components of the kernel. In turn these components are themselves collections of multiple sub-components. Many components are under genetic control and are modulated, if not profoundly influenced, by growing conditions. This chapter focuses on the three main polymeric components of wheat grain: protein, starch, and fibre, as these are arguably the primary contributors to wheat flour functionality. It explores the relationship between sustainable wheat production and wheat grain quality and milling performance as well as analysing in detail the protein, starch and fibre composition of wheat grain.

DOI: £25.00
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Table of contents 1 Introduction 2 Wheat quality in the context of sustainable cultivation 3 Grain quality 4 Milling performance 5 Wheat proteins 6 Wheat starch 7 Non-starch polysaccharides 8 Future trends and conclusion 9 Where to look for further information 10 References

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