Genetic and other factors affecting wheat quality National and regional cuisine / Cuisine of specific cultures or peoples

Genetic and other factors affecting wheat quality National and regional cuisine / Cuisine of specific cultures or peoplesWheat quality derives from interactions between the components of the kernel. In turn these components are themselves collections of multiple sub components. Many components are under genetic control and are modulated, if not profoundly influenced, by growing conditions. This chapter focuses on the three main polymeric components of wheat grain: protein, starch, and fibre, as these are arguably the primary contributors to wheat flour functionality. It

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on crops grown in various rotations

The chapter considers molecular studies of both nutrigenomics and nutri-epigenomics before looking ahead to future trends in this area of research

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and describe how this sequence is defined and studied

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including mycorrhizal fungi

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