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Advances in work on breeding wheat with improved grain quality in the twentieth century

Published online by Cambridge University Press:  20 July 2005

F. LUPTON
F. LUPTON
Affiliation:
47 Telegraph Street, Cottenham, Cambridge CB4 8QU, UK
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Abstract

Biffen demonstrated that the baking quality of wheat was under genetic as well as environmental control. His variety Yeoman made a major contribution to food supplies in UK in the early twentieth century. The science and art of plant breeding for wheat quality in the twentieth century is reviewed, including the development of tests to provide information on baking quality.

Information

Type
Centenary Review
Information
The Journal of Agricultural Science , Volume 143 , Issue 2-3 , June 2005 , pp. 113 - 116
Copyright
© 2005 Cambridge University Press

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