1 Chapter 1Table 1.1 Production, yield, and area of wheat in the world and selected re...Table 1.2 Köppen climate classifications used in Figure 1.6.Table 1.3 Mega‐Environments (ME) for wheat.Table 1.4 Growth stage scores of wheat plants.

      2 Chapter 2Table 2.1 Description of soil structure quality.Table 2.2 The agricultural land classification system of England and Wales ...Table 2.3 Soil qualities associated with little or no constraint to wheat g...Table 2.4 Effect of cultivation method on bulk density, available N after s...Table 2.5 The effect of either ploughing or using tines for 17 years on the...Table 2.6 An example of lime application rates (t/ha, neutralizing value of...Table 2.7 Labour, fuel energy, and area capability assessments for cultivat...

      3 Chapter 3Table 3.1 Approximate water holding capacities (mm) and equivalent moisture...Table 3.2 The effect of grain and straw yields on the removal rates of pota...Table 3.3 Typical potassium contents of livestock farmyard manure (FYM) and ...

      4 Chapter 4Table 4.1 Base, optimum, and maximum temperatures (°C) for wheat growth and...Table 4.2 The effect of mutations at the PPD1 loci on development of near i...

      5 Chapter 6Table 6.1 Typical nutrient contents of different organic sources applied to ...Table 6.2 Fungicide groups commonly used against foliar fungal pathogens of ...

      6 Chapter 7Table 7.1 Histological composition (% DM) of wheat mature grains from two wh...Table 7.2 Approximate composition (% DM) of major components in grain tissue...Table 7.3 Summary of the types and characteristics of wheat gluten proteins.Table 7.4 Wheat grain proteins of the prolamin superfamily.Table 7.5 Nomenclature, amylase inhibitory activity and abundance of wheat a...Table 7.6 Concentrations of selected minerals in wholemeal and white flour f...Table 7.7 Summary of gradients in radial composition within the starchy endo...

      7 Chapter 8Table 8.1 The effect of environmental conditions during phase 2 (Figure 7.4)...Table 8.2 The effect of environmental conditions during phase 2 (Figure 7.4)...

      8 Chapter 9Table 9.1 Percentage contributions of bread to average daily intake of some ...Table 9.2 Summary of proposed and established health benefits of dietary fib...Table 9.3 Contents (% DM) of total dietary fibre and dietary fibre component...Table 9.4 Dietary fibre components (% DM) in white flour of wheat. Values ar...Table 9.5 Contents (μg/g) of B vitamins in wheat grain fractions (compiled f...Table 9.6 Concentrations (μg/g DM) of phenolic acids and alkylresorcinols in...Table 9.7 Concentrations (μg/g DM) of terpenoids in wholegrain of 150 lines ...Table 9.8 Concentrations (μg/g DM) of choline and betaine in wholegrain of 1...Table 9.9 Some proposed and established health benefits of phytochemical com...Table 9.10 Maximum levels (μg/g) of the mycotoxins deoxynivalenol (DON) and ...

      1 Chapter 1Figure 1.1 The world production and exports of grain and oilseeds.Figure 1.2 The global distribution of wheat production. Shading intensity re...Figure 1.3 Changes in the availability of wheat (kcal/capita/day) in the die...Figure 1.4 Growth in wheat production since 1961 compared with the wheat are...Figure 1.5 The world primary commodity price of wheat (IMF 2021).Figure 1.6 Mean temperature (line) and precipitation (bars) for locations in...Figure 1.7 Wheat growth and development. Only main stem shown from stem erec...Figure 1.8 The germination phases of wheat. Boxed numerals are the decimal g...Figure 1.9 The leaf production phase of wheat. Boxed numerals are the decima...Figure 1.10 The tiller production phase of wheat. Boxed numeral is the decim...Figure 1.11 Stem extension, booting, ear emergence, and anthesis of wheat. B...Figure 1.12 Structures of a single mature spikelet. Gl = Glume; L = Lemma; P...Figure 1.13 Ears (spikes) of wheats and their relatives.Figure 1.14 The Fertile Crescent as originally described by J. H. Breasted....Figure 1.15 Summary of the genome constitutions and evolutionary relationshi...Figure 1.16 Stone querns on display at the Archaeological Museum, University...Figure 1.17 The milling room and detail of a mill in a bakery complex at the...Figure 1.18 A modern roller mill and miller.Figure 1.19 Examples of breads consumed around the world. (a) Turkish franka...Figure 1.20 Determination, using phenolic acids as biochemical markers, of t...Figure 1.21 Relationship between grain weight and bran yield for 150 wheat g...Figure 1.22 The relationships between grain protein content, dough strength,...Figure 1.23 Gluten produced by hand washing, stretched to show the cohesive ...

      2 Chapter 2Figure 2.1 Areas of wheat according to soil order as estimated by den Biggel...Figure 2.2 Soil texture classifications based