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Frosted Wheat Grain Study Reveals Loaf Quality Differences
The examination of frosted wheat shows higher water absorption causing slack dough and smaller loaves in lower grades. No. 2 Northern yields a 740 cc loaf versus 785 cc year average, with protein not fully predicting loaf size. Lower grades display poorer crumb color and texture, risking market acceptance in Canada and England.
MENTIONED IN THIS ARTICLE
Anderson
England
United Kingdom
Canada
Manitoba
D. G. McKenzie
J. Vallance
R. W. Miner
A. F. Dollery
Board of GI Commissioners
Geo. Bennett
W. H. Fairfield
R. H. MacDonald
Alberta
A Sprou
The
Millers
C. H. Goulden
Nelson Young
Dominion, Department of Agriculture