Table of Contents

One: Developments in bread-making processes.- 1. Historical introduction.- 2. The wheat grain.- 3. Milling of wheat.- 4. Survey of gluten proteins and wheat starches.- 5. Bread making.- 6. Manufacturing of other wheat products.- 7. Genetic basis of quality in bread wheat.- 8. Assay methods and instrumentation.- Two: Breeding for bread-making quality in Europe.- General introduction to the Nordic countries.- Norway.- Sweden.- Finland.- Denmark.- Germany.- The Netherlands and Belgium.- The United Kingdom.- France.- Spain.- Italy.- Switzerland.- Austria.- Hungary.- Yugoslavia.- Romania.- Poland.- Russia and Ukraine.- List of varieties.