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Landraces possess a very large genetic base in population structure and are dynamic populations of cultivated plants with historical origin, distinct identity, and without any formal crop improvement. They are often genetically diverse, locally adapted, and associated with traditional farming systems. Resistance genes to biotic and abiotic stress factors, which are especially diversified in landraces, are of great interest to plant breeders, faced with global climate challenge. In addition, gene pools made of different landraces grown in different ecological conditions can be used for wheat breeding to enhance quality; yield and other desirable agricultural parameters. An estimated 75% of the genetic diversity of crop plants was lost in the last century due to the replacement of high yielding modern varieties. There is, thus, an urgent need to preserve existing species, not only for posterity but also as a means to secure food supply for a rising world population. In this book, we provide an overview of wheat landraces with special attention to genetic diversities, conservation, and utilization.

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

This book discusses the natural classification and biosystematics of Triticeae, and presents the most significant findings of comprehensive studies on the Triticeae, an important tribe in the grass family (Poaceae) that includes major crops such as wheat, barley, rye and triticale, as well as various forage crops found in different genera. The five-volume Chinese version of Biosystematics of Triticeae was published in 1998, 2004, 2006, 2011, and 2013, and included the 30 genera, 2 subgenera, 464 species, 9 subspecies, and 186 varieties of Triticeae identified to date. This completely revised English edition features up-to-date international research and the latest advances in the field. The book is divided into five volumes, covering a wide range of disciplines from traditional taxonomy and cytogenetics, to molecular phylogeny. Volume I, Triticum-Aegilops complex focuses on the taxonomy and generic relationships of Triticum and Aegilops, discussing the origin of common wheat as a crop. Volume II highlights the taxonomy and systematics of Secale, Tritiosecale, Pseudosecale, Eremopyrum, Henrardia, Taeniantherum, Heteranthelium, Crithopsis, and Hordeum.Volume III describes perennial genera and species including Kengyilia, Douglasdeweya, Agropyron, Australopyrum, and Anthosachne. Volume IV addresses perennial genera and species including Stenostachys, Psathyrostachys, Leymus, Pseudoroegneria, and Roegeneria. Volume V presents perennial genera and species such as Campeiostachys, Elymus,Pascopyrum, Lophopyrum, Trichopyrum, Hordelymus, Festucopsis, Peridictyon, and Psammopyrum.

This book presents recent advances in global wheat crop research, including the effects of abiotic stresses like high and low temperatures, drought, hypoxia, salinity, heavy metals, nutrient deficiency, and toxicity on wheat production. It also highlights various approaches to alleviate the damaging effects of abiotic stress on wheat as well as advanced approaches to develop abiotic-stress-tolerant wheat crops. Wheat is probably one of the world's most important cereals; it is a staple food in more than 40 countries, and because of its adaptability is cultivated in almost every region. Global wheat production has more than doubled in the last 50 years due to higher yields. However, despite their high yield potential, modern wheat cultivars are often subject to crop loss due to the abiotic stresses. As such, plant breeders have long aimed to improvetolerance in order to maintain yield. Written by 85 experts, and offering the latest insights into wheat responses and tolerance to various abiotic stresses, it is a valuable tool for agronomists, plant breeders, plant physiologists and students in the field of plant science and agriculture. It is the first book to comprehensively cover past and current abiotic stress problems and tolerance mechanisms.

O cultivo do trigo é uma atividade de grande importância econômica para os agricultores da região sul do Brasil. Esta obra tem o objetivo de mostrar como obter sucesso em tomadas de decisão ou aplicações de fertilizantes, manejar a adubação nitrogenada para a cultura do trigo com a utilização de veículo aéreo não tripulado, influenciando em tomadas de decisão rápidas e com facilidade, visando à sustentabilidade do sistema de produção.