To maintain the quality of Canada's export wheat it is essential that only high quality varieties should be grown. To supply information on which a choice of varieties may be based, a co-operative study was made of the milling and baking quality of 25 varieties of spring wheat now grown in western Canada. Samples were grown in adjacent plots by the Dominion Experimental Farms and Universities in Manitoba, Saskatchewan and Alberta in 1928, 1929 and 1930. Only samples which were sound enough to be placed in the statutory grades by official inspectors were used. Part of each sample was milled and baked in each of the three co-operating laboratories. Four baking formulas were used. The varieties were classified on the bases of loaf volume, texture, crumb color, general appearance of loaf, absorption, and yield of straight flour. These classifications were combined to give classifications for baking quality and milling quality and finally for suitability for export and domestic milling. The last classification is given in Table XXVII and is, briefly, as follows:1. Varieties which are entirely satisfactory: Reward, Ceres, Marquis, Pioneer, Red Fife, Renfrew, Red Bobs 222, Supreme.2. Varieties which are fairly satisfactory: Early Red Fife, Ruby, Early Triumph.3 Varieties which are unsatisfactory: (a) White wheats: Quality, Axminster, Hard Federation; (b) Varieties differing from Marquis in milling characteristics: Garnet, Kota; (c) Varieties inferior to Marquis in baking characteristics: Garnet Parker's Selection, Brownhead, Huron, Kitchener, Preston, Marquillo.4. Varieties which are very unsatisfactory: Early Prolific, Dicklow, Vermilion.
Ecological plasticity of spring wheat varieties in the Krasnoyarsk region
