Sedimentation as a Measure of Wheat Quality, 1962 CropU.S. Department of Agriculture, Agricultural Marketing Service, Grain Division, 1963 - Wheat - 19 pages |
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20 points maximum 31 areas absorption value areas of production ation score baking strength bread score bread-baking quality Central Kansas Cereal Laboratory Methods correlated more highly correlation between wheat correlation coefficients Department of Agriculture Doty Laboratories Dough handling properties farino farinograph tests flour evaluation score gram characteristics hard red spring hard red winter index of baking Kansas 36 Loaf volume loan value premiums measure of bread-baking mentation Mixing strength mixing tolerance Montana Nebraska Oklahoma panhandle points maximum Crumb r2 values red spring wheat red winter wheat samples of hard samples were obtained sedimentation over protein South Dakota spring wheat areas superiority of sedimentation superiority over protein survey U. S. Department U.S. Department valorimeter value value and flour values for sedimentation variability in flour various factors various farinogram characteristics water absorption wheat and hard wheat areas combined wheat crops wheat protein content wheat samples wheat sedimentation value winter wheat areas Wyoming