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

2017 ◽  
Vol 94 (4) ◽  
pp. 752-759 ◽  
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

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

2004 ◽  
Vol 84 (5) ◽  
pp. 441-446 ◽  
Author(s):  
Frank A Manthey ◽  
Monisha Chakraborty ◽  
Michael D Peel ◽  
Jeremy D Pederson
Keyword(s):  
Spring Wheat ◽  
Hard Red Spring Wheat ◽  
Breadmaking Quality

scholarly journals Malting Quality of Spring Wheat Varieties

2017 ◽  
Vol 63 (6) ◽  
pp. 314-322 ◽  
Author(s):  
Lenka SACHAMBULA ◽  
Vratislav PSOTA ◽  
Markéta MUSILOVÁ ◽  
Vladimíra HORÁKOVÁ ◽  
Aleš PŘINOSIL ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Malting Quality ◽  
Wheat Varieties

scholarly journals Spring wheat mixtures in northern crop production: Quality characteristics

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.

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

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
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.

Factors affecting the grain quality of mid-late spring wheat varieties

2010 ◽  
Vol 36 (4) ◽  
pp. 225-228
Author(s):  
A. N. Vlasenko ◽  
N. G. Vlasenko ◽  
O. I. Teplyakova
Keyword(s):  
Spring Wheat ◽  
Grain Quality ◽  
Late Spring ◽  
Wheat Varieties ◽  
Factors Affecting

Nitrogen Fertilizer Effect on Breadmaking Quality of Hard Red Spring Wheat in Eastern Canada

Crop Science ◽  
1994 ◽  
Vol 34 (5) ◽  
pp. 1346-1352 ◽  
Author(s):  
M. Ayoub ◽  
S. Guertin ◽  
J. Fregeau‐Reid ◽  
D. L. Smith
Keyword(s):  
Spring Wheat ◽  
Nitrogen Fertilizer ◽  
Eastern Canada ◽  
Hard Red Spring Wheat ◽  
Breadmaking Quality ◽  
Fertilizer Effect
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