Chapter 11. Wheat quality

dc.creatorGuzman, C.
dc.creatorIbba, M.I.
dc.creatorAlvarez, J.B.
dc.creatorSissons, M.
dc.creatorMorris, C.F.
dc.date2022-09-30T00:20:13Z
dc.date2022-09-30T00:20:13Z
dc.date2022
dc.date.accessioned2023-07-17T20:09:31Z
dc.date.available2023-07-17T20:09:31Z
dc.identifier978-3-030-90672-6
dc.identifier978-3-030-90673-3 (Online)
dc.identifierhttps://hdl.handle.net/10883/22214
dc.identifier10.1007/978-3-030-90673-3_11
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7513969
dc.descriptionWheat quality is a complex concept whose importance lies in determining the ability of each segment of the post-harvest processing and marketing industries to minimize cost while maximizing profit. Wheat quality is also a highly subjective concept that could be defined differently by the various stakeholders in the wheat value chain. It is usually subdivided into milling, processing, end-use and nutritional quality. Of these subcomponents, end-use quality, the ability of a wheat variety to produce a specific food according to the consumers preferences is probably the most important. Wheat is used to make hundreds of different products worldwide, each one with specific grain quality requirements. In this chapter are explained the main traits that define end-use quality (grain hardness, gluten, color and starch) and that need to be modulated to obtain the desired product properties. The genetic control as well as the environmental effects on those traits are also presented. Finally, breeding and selection strategies to genetically improve end-use quality for the most important wheat products globally (bread, noodles, cookies, and pasta) are presented in brief.
dc.description177–193
dc.languageEnglish
dc.publisherSpringer Nature
dc.rightsCIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
dc.rightsOpen Access
dc.source978-3-030-90672-6
dc.subjectAGRICULTURAL SCIENCES AND BIOTECHNOLOGY
dc.subjectGrain Quality
dc.subjectDough Viscoelastic Properties
dc.subjectBread Making
dc.subjectPasta Making
dc.subjectMolecular Markers
dc.subjectGRAIN
dc.subjectQUALITY
dc.subjectFLOURS
dc.subjectDOUGHS
dc.subjectVISCOELASTICITY
dc.subjectBREADMAKING
dc.subjectGLUTENINS
dc.subjectGENETIC MARKERS
dc.titleChapter 11. Wheat quality
dc.typeBook Chapter
dc.typePublished Version
dc.coverageSwitzerland


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