wheat meal test for evaluating the qualities of small samples of wheat
Wilson, H.K. | Markley, M.C.
The wheat-meal fermentation time test as outlined by Cutler and Worzella (1, 2) was applied to 39 varieties of spring wheat and 17 varieties of winter wheat. This test appeared to have possibilities on the basis of the limited trials. Varieties of winter and spring wheat exhibited significant differences. Wider differences were shown by the winter wheat varieties than by the spring wheats. Spring wheat tests exhibited a positive correlation between time of dough ball disintegration and loaf volume and baking strength score as determined by the milling and baking trials. Winter wheat time tests were positively correlated with strength score when the Wiley Mill was used to grind the samples. Spring wheat varieties included in the trials constituted a highly selected group and this probably was an important reason for a narrower range of difference in the number of minutes required for dough ball disintegration than was apparent for the winter sorts. Definite conclusions as to the value of the Arcade mill as a substitute for the Wiley mill cannot be drawn from the present data.Show more [+] Less [-]