Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

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Vesper hard red spring wheat

Canadian Journal of Plant Science ◽

10.4141/cjps2012-233 ◽

2013 ◽

Vol 93 (2) ◽

pp. 315-321 ◽

Cited By ~ 9

Author(s):

J. Thomas ◽

S. Fox ◽

B. McCallum ◽

T. Fetch ◽

J. Gilbert ◽

...

Keyword(s):

Spring Wheat ◽

High Water ◽

Head Blight ◽

Hard Red Spring Wheat ◽

Wheat Midge ◽

End Use ◽

Sprouting Resistance ◽

Moderately Resistant ◽

Wheat Kernels

Thomas, J., Fox, S., McCallum, B., Fetch, T., Gilbert, J., Menzies, J., Wise, I., Smith, M., Gaudet, D., Niziol, D., Humphreys, G. and Brown, D. 2013. Vesper hard red spring wheat. Can. J. Plant Sci. 93: 315–321. Vesper is a high-yielding, hard red spring wheat that is adapted to the wheat-growing regions of Manitoba and Saskatchewan. In the Central Bread Wheat Cooperative Registration Trials of 2007, 2008 and 2009, Vesper out-yielded five check cultivars by an average of 12%, and Unity, which was the highest yielding check, by 4.6%. Lodging, height and maturity scores of Vesper were all intermediate (similar to the check mean). Pre-harvest sprouting resistance of Vesper was equivalent to the poorer checks (Katepwa and CDC Teal). Kernels of Vesper were heavier than all five checks and test weight was high (exceeded only by Unity). Vesper was resistant to leaf rust and was moderately resistant to stem rust and Fusarium head blight. Vesper was intermediately resistant to loose smut and was susceptible to common bunt. Spikes of Vesper showed two forms of resistance to wheat midge: antibiotic resistance (no larvae observed in the field) and antixenotic resistance (reduced egg numbers laid by caged ovipositing females). Over 3 yr of testing, end use quality of Vesper was rated as eligible for the Canada Western Red Spring (CWRS) market class of wheat. Kernels of Vesper were relatively hard with consequent high water absorption.

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Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

Cereal Chemistry ◽

10.1094/cchem-02-17-0026-r ◽

2017 ◽

Vol 94 (4) ◽

pp. 752-759 ◽

Cited By ~ 9

Author(s):

Aleksandar G. Yovchev ◽

Connie Briggs ◽

Andrea K. Stone ◽

Pierre Hucl ◽

Michael T. Nickerson ◽

...

Keyword(s):

Spring Wheat ◽

Wheat Varieties ◽

Salt Reduction ◽

Breadmaking Quality

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Spring wheat mixtures in northern crop production: Quality characteristics

Agricultural and Food Science ◽

10.23986/afsci.72247 ◽

1987 ◽

Vol 59 (1) ◽

pp. 51-55

Author(s):

H. Salovaara ◽

R. Karjalainen

Keyword(s):

Protein Content ◽

Rheological Properties ◽

Spring Wheat ◽

Crop Production ◽

Production Quality ◽

Quality Characteristics ◽

Wheat Cultivars ◽

Breadmaking Quality ◽

Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

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KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

Canadian Journal of Research ◽

10.1139/cjr35c-005 ◽

1935 ◽

Vol 13c (2) ◽

pp. 79-88 ◽

Cited By ~ 1

Author(s):

O. S. Aamodt ◽

J. H. Torrie

Keyword(s):

Protein Content ◽

Spring Wheat ◽

Close Relation ◽

Loaf Volume ◽

Wheat Varieties ◽

Kernel Texture ◽

Hard Red Spring Wheat ◽

Correlation Studies ◽

Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

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