Quality and keeping properties of flour from wheat grown on the black and gray soils of Alberta

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DOIResolve DOI: http://doi.org/10.1139/cjr35c-011
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TypeArticle
Journal titleCanadian Journal of Research
ISSN0366-6581
Volume13c
Issue3
Pages160167
Subjecthard red spring wheats; Alberta soils; wheat quality
AbstractWeight per bushel and milling yields of hard red spring wheats grown on the black soil at Edmonton were the same as for the same varieties grown on the gray soil at Fallis. Grade, protein content and baking quality of Edmonton grown samples were superior. The flour from most of the Edmonton grown samples retained its quality for at least two years after milling, but flour from most of the Fallis grown samples had deteriorated so much during 10 months storage that it was unfit for breadmaking. Flour from Reward showed less deterioration than that from any other standard variety grown at Fallis. It also had the best original baking quality, and is the only one of the recommended varieties considered satisfactory for the gray soil area.
Publication date
LanguageEnglish
Peer reviewedYes
NRC number634
NPARC number21273573
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Record identifier8ac0c78f-23ab-43e4-be8d-02805a3fde6e
Record created2015-01-16
Record modified2016-05-09
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