Milling, baking, and chemical properties of Colorado-grown Marquis and Kanred wheat stored 9 to 17 years
1939
Robertson, D.W. | Fifield, C.C. | Zeleny, L.
Milling and baking tests were made with eight samples of Marquis wheat and three samples of Kanred wheat stored at Fort Collins, Colorado, in a dry, unheated room for periods up to 17 years. There was a definite and fairly regular increase in fat acidity with storage, indicating a certain amount of progressive deterioration on storage. Satisfactory flour yields were obtained in all cases and unusual tempering was not required in any case. All lots made satisfactory bread, there being no indications of deterioration in baking quality in any of the samples. The best bread both from Marquis and Kanred was made from the 1921 crop, but the small difference as compared with later crops can probably be attributed to higher protein content. There was no apparent relation between deterioration in viability as shown by germination tests and baking quality.
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