Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter

M. A. Barmore, Colburn Charles Fifield

ISBN 10: 0260533599 / ISBN 13: 9780260533593

Editore: Forgotten Books, 2017

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Print on Demand. This book explores the characteristics and quality of hard red spring and hard winter wheat varieties. The text compares protein levels, dough properties, and suitability for bread making, including sedimentation, loaf volume, and bread score of various wheat classes and commercial samples. The author examines the significance of gluten strength for each variety and its relation to factors such as mixing tolerance, dough-handling properties, and bread-baking potential. Through the analysis of multiple studies and data, this book provides a comprehensive understanding of wheat quality characteristics, their impact on bread-baking processes, and the implications for wheat classification and utilization. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Codice articolo 9780260533593_0

Dati bibliografici

• Titolo: Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter
• Editore: Forgotten Books
• Data di pubblicazione: 2017
• Lingua: Inglese
• ISBN 10: 0260533599
• ISBN 13: 9780260533593
• Rilegatura: Paperback
• Condizione: New
• Tipo di libro: print-on-demand item
• Cataloghi dei venditori:
  • Agriculture

Descrizione articolo

Riassunto

Excerpt from Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties

Sedimentation tests of wheat and flour have been conducted for several years as a part of the Crops Research Divis1on program to determine the characteristics of new wheat varieties and unnamed selections. The Hard Red Spring and Durum Wheat Quality Laboratory at Beltsville, Md studied hard red spring wheat varieties primarily; whereas, the Western Wheat Quality Labora tory at Pullman, Wash studied hard red winter and hard white wheats grown in the Pacific Northwest.

This report gives sedimentation, protein, and other quality data for hard wheat varieties grown in the northern Great Plains and the Pacific Northwest.

Many papers have been published relating sedimentation values to various wheat quality characteristics, especially protein content, dough properties, and suitability for bread making. Zeleny (29) 3 found a correlation of r between flour sedimentation and protein content of 117 hard red winter and 18 hard red spring varieties.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.