Wheat

A - Papers appearing in refereed journals

Shewry, P. R. 2009. Wheat. Journal of Experimental Botany. 60 (6), pp. 1537-1553.

AuthorsShewry, P. R.
Abstract

Wheat is the dominant crop in temperate countries being used for human food and livestock feed. Its success depends partly on its adaptability and high yield potential but also on the gluten protein fraction which confers the viscoelastic properties that allow dough to be processed into bread, pasta, noodles, and other food products. Wheat also contributes essential amino acids, minerals, and vitamins, and beneficial phytochemicals and dietary fibre components to the human diet, and these are particularly enriched in whole-grain products. However, wheat products are also known or suggested to be responsible for a number of adverse reactions in humans, including intolerances (notably coeliac disease) and allergies (respiratory and food). Current and future concerns include sustaining wheat production and quality with reduced inputs of agrochemicals and developing lines with enhanced quality for specific end-uses, notably for biofuels and human nutrition.

Year of Publication2009
JournalJournal of Experimental Botany
Journal citation60 (6), pp. 1537-1553
Digital Object Identifier (DOI)doi:10.1093/jxb/erp058
Open accessPublished as bronze (free) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Cereal seed composition and end use quality
Output statusPublished
Publication dates
Online01 Apr 2009
Publication process dates
Accepted13 Feb 2009
Copyright licensePublisher copyright
PublisherOxford University Press (OUP)
ISSN0022-0957

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