Kernel texture as an indicator of quality in hard red spring wheats

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DOIResolve DOI: http://doi.org/10.1139/cjr35c-005
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TypeArticle
Journal titleCanadian Journal of Research
ISSN0366-6581
Volume13c
Issue2
Pages7988
Subjecthard red spring wheats; wheat quality; kernel texture
AbstractThe 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.
Publication date
LanguageEnglish
Peer reviewedYes
NRC number630
NPARC number21273572
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Record identifier2ed9b9ca-1c5f-4170-8b20-ac5d68e93e5a
Record created2015-01-16
Record modified2016-05-09
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