Table Of ContentBREAD-MAKING QUALITY OF WHEAT:
A CENTURY OF BREEDING IN EUROPE
I
European Cereal Atlas Foundation
The European Cereal Atlas Foundation, ECAF, is a non-profit organisation
with the aim of promoting scientific research on cereals and their grains by
compiling an Atlas of Cereal Growing in Europe as well as other publications
about cereals and by stimulating the scientific study of cereals which antici
pates the creation of such publications.
ECAF Board
Ir L.A.J. Slootmaker, Chairman, Kesteren, The Netherlands
Dr IrA. Darwinkel, Secretary, Research Station for Arable Farming and Field
Production of Vegetables, Lelystad, The Netherlands
lr N.M. de Vos, Treasurer, Wageningen, The Netherlands
Prof Dr A. Bronnimann, Member, Swiss Federal Research Station for Agro
nomy, Ziirich-Reckenholz, Switzerland
Dr F.G.H. Lupton, Member, Cambridge, United Kingdom
Ir D.A. Donner, Member, Plant Research International, Wageningen,
The Netherlands
Bread-making quality of wheat
A century of breeding in Europe
Part One:
Developments in bread-making processes
B. Belderok
Part Two:
Breeding for bread-making quality in Europe
J. Mesdag & D. A. Donner
Editor on behalf of ECAF: D. A. Donner
Springer-Science+Business Media, B.V.
Library of Congress Cataloging-in-Publication Data
Bread-making quality of wheat: a century of breeding in Europe 1 by B. Belderok and J.
Mesdag & D.A. Donner.
p.cm.
ISBN 978-90-481-5493-7 ISBN 978-94-017-0950-7 (eBook)
DOI 10.1007/978-94-017-0950-7
1. Bread. 2. Wheat. 1. Belderok, B. (Bob) II. Mesdag, J. (Hans) III. Donner,
D. A. (Dingena A.)
TX769 87743 2000
641.8'15-dc21
00-033080
ISBN 978-90-481-5493-7
Printed on acid-free paper
Editor ( on behalf of ECAF): D. A. Donner, Wageningen.
Language editing: lan Cressie (Cressie Communications, Oosterbeek)
Country maps by Lucas Janssen, Wageningen.
All Rights Reserved
© 2000 Springer Science+Business Media Dordrecht
Originally published by Kluwer Academic Publishers in 2000
No part ot the matenal protected by th1s copynght notlce may be reproducea or utliJzed in
any fonn or by any means, electronic or mechanical, including photocopying, recording or by
any infonnation storage and retrieval system, without written pennission from the copyright
owner.
v
Contents
Foreword by L.A.Jo Slootmaker XV
Glossary xvii
Part One: Developments in bread-making processes
by B Belderok
0
1. Historical introduction
1010 Introduction 3
1020 Evolutionary history of the hexaploid bread wheats 3
1.30 Dispersion of wheat in ancient times 5
1.40 Bread making 7
1.50 Cereals in Europe before and during the Middle Ages 8
1060 Amsterdam -the granary of Europe 8
1. 7 Landraces 9
0
1.80 The second half of the nineteenth century 11
1.90 The twentieth century 13
2. The wheat grain
2010 Anatomy 15
2020 Chemical composition 17
2030 Grain hardness 18
3. Milling of wheat
301. Introduction 21
3020 Conditioning or tempering 21
3030 Milling 22
30301. Milling in a traditional mill 22
303020 Milling in a roller-mill 24
3.40 End-products of milling and their application 27
3050 Milling quality 27
3060 Soft wheat versus hard wheat 28
3070 Durum wheat milling 29
4. Survey of gluten proteins and wheat starches
4010 Gluten proteins 30
401010 The composition of wheat proteins 30
401.20 The function of gluten proteins 30
4020 Wheat starch 31
vi
4.2.1. Composition of the wheat starch 31
4.2.2. Damaged starch 32
4.2.3. Enzymes 33
4.2.4. Sprouting damage 34
4.3. Components of baking quality 35
4.3.1. Gas production 35
4.3.2. Gas retention 36
4.4. Soft wheat versus hard wheat 38
5. Bread making
5 .1. Introduction 40
5.2. Traditional processes 40
5.2.1. Formula 40
5.2.2. Mixing and dough formation 41
5.2.3. First fermentation 42
5.2.4. Dividing into pieces, rounding and intermediate proof 42
5.2.5. Moulding and final proof 42
5.2.6. Baking 42
5.3. Technological developments 43
5.3.1. Increased utilization of European wheat 43
5.3.2. Addition of gluten to flours 43
5.3.3. Mechanical dough development 44
5.3.4. Dough retarding-frozen dough 45
6. Manufacturing of other wheat products
6.1. Biscuit (cookie) making 47
6.1.1. Introduction 47
6.1.2. Chemical leavening 47
6.1.3. Production 48
6.1.4. Dividing up the dough 48
6.1.5. Biscuit quality 49
6.2. Pasta making 49
6.2.1. Introduction 49
6.2.2. Raw material 50
6.2.3. Dough making 51
6.2.4. Extruding 51
6.2.5. Drying 51
6.2.6. Pasta quality 52
6.3. Other uses of wheat 52
vii
7. Genetic basis of quality in bread wheat
7.1. Introduction 55
7.2. Grain hardness 55
7.3. Milling quality 56
7.4. Bread-making quality 57
7 .4.1. Endosperm proteins 57
7 .4.2. HMW glutenin subunits 58
7.4.3. Relation between HMW subunits and bread-making
quality 61
7 .4.4. Gliadins 62
7.4.5. Conclusion 63
7.5. Cultivars giving sticky doughs 63
7.5.1. Wheat-rye substitution and translocation lines 63
7 .5.2. Endogenic high a-amylase levels 64
8. Assay methods and instrumentation
8.1. Introduction 67
8.2. Grain properties 67
8.2.1. External aspects 67
8.2.2. Protein content 68
8.2.3. Grain hardness 69
8.2.4. Alpha-amylase activity 71
8.2.5. HMW glutenin subunits 72
8.3. Milling quality 73
8.4. Dough properties 75
8.4.1. Stickiness of dough 75
8.4.2. Protein strength 76
8.4.3. Baking quality 82
8.5. Evaluation 84
8.5.1. Early stage of breeding 84
8.5.2. Additional assessments 84
8.5.3. Final breeding stages 85
viii
Part Two:
Breeding for bread-making quality in Europe
by J. Mesdag & D. A. Donner
General introduction to the Nordic countries
1. Climate 89
2. Harvest and yield of wheat 89
3. Use of the wheat harvest 90
4. Quality of Nordic wheat 91
5. Consumption of wheat 91
6. Wheat flour usage 92
Norway
1. Introduction 93
2. General remarks on wheat breeding 94
3. Breeding institutes 94
4. Winter wheat 95
5. Spring wheat 97
5.1. Breeding of spring wheat at Moystad 97
5.2. Breeding of spring wheat at the Agricultural University
ofNorway 98
6. Investigations on glutenin composition 99
Sweden
1. Introduction 106
2. General review of wheat breeding for yield and quality 108
3. Breeding institutes 108
4. Winter wheat 109
4.1. Winter-wheat breeding at Weibullsholm 109
4.2. Winter-wheat breeding at Svalof 111
4.3. Yield and quality of Swedish winter-wheat cultivars 112
5. Spring wheat 113
5.1. Pedigree of spring-wheat cultivars 113
5.2. Yield and quality of spring-wheat cultivars 114
5.3. Yield and protein content of recent spring-wheat cultivars 117
6. Fundamental research on protein quality 118
6.1. HMW glutenin composition of Swedish wheats 118
6.2. HMW glutenin subunits related to quality characteristics 120
6.3. HMW glutenin subunits and D-zone omega gliadins:
the relation with quality characteristics 121
lX
Finland
1. Introduction 125
2. General remarks on wheat growing in Finland 127
2.1. Winter wheat 127
2.2. Spring wheat 127
3. Plant breeding institutes in Finland 128
4. Winter wheat 128
4.1. The area under winter wheat 128
4.2. Methods to determine baking quality at Hankkija 129
4.3. Yield and quality features of winter-wheat varieties 129
4.4. Some conclusions on winter-wheat breeding in Finland 132
5. Spring wheat 132
5.1. The area under spring wheat 132
5.2. Aims and results of spring-wheat breeding in Finland 132
5.3. Yield and quality features of spring-wheat varieties 135
5.4. Some conclusions on spring-wheat breeding in Finland 137
6. Methods for fractionating HMW and LMW glutenins
and gliadins and their use in breeding and selection 138
6.1. Some considerations on the application of HMW glutenin
subunits in breeding 138
6.2. A method to separate HMW and LMW glutenin subunits 139
6.3. Investigations on the gliadin and LMW glutenin
composition of Finnish spring-wheat material 139
7. Interaction between kernel yield and protein content 140
8. Stability of quality traits 141
Denmark
1. Introduction 144
1.1. The use of the grain of Danish wheat 144
1.2. Early interest in baking quality of Danish-grown wheats 145
2. General review of wheat breeding for yield and quality 145
2.1. Winter wheat 145
2.2. Spring wheat 146
Germany
1. Introduction 149
2. Wheat breeding before 1945 150
2.1. General remarks 150
2.2. Methods used to measure quality 151
2.3. Wheat breeding in northern and middle Germany 152
