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Table of Contents
1 Cover
5 Foreword
7 1 Wheat and Humans 1.1 Wheat Production in the Past and Present 1.2 The Wheat Plant 1.3 Wheat Evolution and Migration 1.4 Wheat as Food 1.5 Grain Quality 1.6 Further Chapters References
8 2 A ‘Good’ Soil 2.1 Soils for Wheat Production 2.2 The Rise of the Plough 2.3 Soil Change and Land Degradation 2.4 Systems for Protecting the Soil 2.5 Land‐Use Efficiency and Soils References
9 3 Ample Water 3.1 The Water Requirement of Wheat 3.2 Available Water 3.3 Water Use Efficiency 3.4 Land‐Use Efficiency and Water References
10 4 Mild Temperatures 4.1 The Temperature Requirement for Wheat 4.2 ‘Waiting for Fine Times’ (Snape et al. 2001) 4.3 Vegetative Growth and Development 4.4 Reproductive Growth and Development 4.5 Global Warming References
11 5 Sunshine 5.1 The Light Requirement of Wheat 5.2 Light Interception 5.3 Improving Radiation Use for Increased Land‐Use Efficiency References
12 6 Canopy Management 6.1 Crop Establishment 6.2 Crop Nutrition 6.3 Diseases and their Control 6.4 Land‐use Efficiency and Canopy Management References
13 7 The Structure and Composition of the Wheat Grain 7.1 Grain Development 7.2 Structure of the Mature Grain 7.3 Major Components of the Mature Grain 7.4 Gradients in Composition within the Starchy Endosperm References
14 8 Components and Mechanisms that Determine Grain Processing Properties 8.1 Grain Hardness and Vitreousness 8.2 Dough Viscoelasticity 8.3 Functional Properties of Starch 8.4 Other Functional Components 8.5 Effects of Crop Nutrition and Environmental Factors on Grain Composition and Quality References
15 9 The Role of Wheat in Diet and Health 9.1 Contribution of Wheat to the Human Diet 9.2 Dietary Fibre 9.3 Micronutrients and Phytochemicals 9.4 Adverse Effects of Wheat on Health 9.5 Producing Healthier Wheat Products by Processing 9.6 Fungal Toxins in Wheat References
