Alfold: A high quality winter wheat variety
1992
Pollhamer, E. (Sutoip. Vall. (Hungary))
The baking quality of the winter wheat variety Alfold and its components were studied at several growing sites in several experiments with various treatments. The excellent quality of the variety was characterized using the complex quality index (CQI). In the 1985-1990 variety trials the average CQI of the varieties tested was 91-149, while that of Alfold ranged from 178 to 230. It also had a good wet gluten content, while its grain yield (max. 6.76 t/ha) was excellent. The good average quality of the variety is based on its high protein content, excellent loaf shape quotient and favourably low gluten extension. In large-scale baking experiments, the volume of rolls and bread baked with Alfold flour exceeded that of products manufactured using commercial flour from the same mill by 62.6 and 12 o/o, resp.
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