{"product_id":"bread-making-quality-of-wheat-a-century-of-breeding-in-europe","title":"Bread-making quality of wheat: A century of breeding in Europe","description":"\u003cp\u003eIn this review of Bread-making quality of wheat: A century of breeding in Europe the reviewer finds a focused, historically grounded book for readers who want to understand how wheat quality evolved with breeding, agronomy, milling and baking. It is best for students, researchers and professional bakers seeking a concise synthesis of the last 150 years of progress in wheat quality, because the authors trace the interactions between carbohydrates and proteins and show how goal-oriented plant breeding and improved technology produced today's standards.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHistorical scope:\u003c\/strong\u003e Presents a century-scale narrative that links early accidental improvements to modern, intentional breeding strategies.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFocus on composition:\u003c\/strong\u003e Explains how the balance of carbohydrates and proteins gives wheat its characteristic baking properties and varying bread tastes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInterdisciplinary view:\u003c\/strong\u003e Connects farming, crop husbandry, milling and baking technology to practical outcomes in bread quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvidence-based discussion:\u003c\/strong\u003e Summarizes how 150 years of accumulated knowledge altered standards and informed contemporary practice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical relevance:\u003c\/strong\u003e Offers context useful for plant breeders and milling professionals interested in historical drivers of quality improvements.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho It's For\u003c\/h2\u003e\n\u003cp\u003eThis book is particularly useful for undergraduate and graduate students in cereal science, plant breeding professionals, and bakers who want to understand the scientific and historical roots of wheat traits that affect baking. The review finds it most valuable when readers already have some familiarity with agricultural terminology and want a synthesized account rather than a basic introduction.\u003c\/p\u003e\n\u003cp\u003eReaders looking for step-by-step baking recipes, consumer-oriented nutrition guides, or a general popular history without technical detail should look elsewhere, because the text emphasizes breeding, composition and technological change over culinary instruction or broad social history.\u003c\/p\u003e\n\u003ch2\u003ePros \u0026amp; Cons\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClear linkage between \u003cstrong\u003ewheat composition\u003c\/strong\u003e and practical bread-making qualities, making the science directly relevant to practice.\u003c\/li\u003e\n\u003cli\u003eComprehensive historical coverage that helps explain how modern standards emerged over 150 years.\u003c\/li\u003e\n\u003cli\u003eUseful synthesis connecting \u003cstrong\u003eplant breeding\u003c\/strong\u003e with milling and baking technology for professional readers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNot written as a beginner's primer, so casual readers may find some sections dense or technical.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eTitle\u003c\/td\u003e\n\u003ctd\u003eBread-making quality of wheat: A century of breeding in Europe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuthors\u003c\/td\u003e\n\u003ctd\u003eBob Belderok, Hans Mesdag, Dingena A. Donner\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSubject\u003c\/td\u003e\n\u003ctd\u003eWheat quality, breeding, milling and baking technology\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGeographic focus\u003c\/td\u003e\n\u003ctd\u003eEurope\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHistorical span\u003c\/td\u003e\n\u003ctd\u003eAbout 150 years of breeding and practice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIntended audience\u003c\/td\u003e\n\u003ctd\u003eStudents, researchers, plant breeders, milling and baking professionals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eOur Verdict\u003c\/h2\u003e\n\u003cp\u003eFor professionals and students who need a compact, evidence-oriented account of how wheat quality improved through breeding and technology, this book is a valuable reference and good value. It brings together agricultural history and practical food science in a way that clarifies why modern wheat behaves as it does in milling and baking.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the book cover modern breeding methods?\u003c\/strong\u003e\u003cbr\u003eThe text traces the evolution toward goal-oriented plant breeding over the last 150 years and explains its impact on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for casual readers?\u003c\/strong\u003e\u003cbr\u003eIt is more technical than a popular history, so casual readers may find some chapters dense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it help bakers improve recipes?\u003c\/strong\u003e\u003cbr\u003eIt provides useful background on wheat composition and standards but does not offer step-by-step recipe changes.\u003c\/p\u003e","brand":"Bob Belderok, Hans Mesdag, Dingena A. 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