Milling, baking, and chemical properties of Marquis and Kanred wheat grown in Colorado and stored 14 to 22 years

Fifield, C.C.; Robertson, D.W.

Milling, baking, and chemical properties of Marquis and Kanred wheat grown in Colorado and stored 14 to 22 years

1945

Fifield, C.C. | Robertson, D.W.

Milling, baking, vitamin B1 (thiamine), and germination tests have been made of nine samples of Marquis wheat grown for the crop years 1921 to 1927, inclusive, and 1929 ad 1942, and of Kanred wheat grown for the crop years 1921, 1924, and 1929. The wheat samples were stored at Fort Collins, Colo., in a dry, unheated room for periods varying from 14 to 22 years. Twenty-two per cent of Mqrquis and 4% of Kanred germinated after storage for 22 years. Storage had no consstent effect on the protein content of the grain. The ash content of the flour increased somewhat with storage, due perhaps to brittleness of the bran coat, with the result that more of it pulverized in milling and was carried over into the flour. There was a definite and fairly regular but small increase in fat acidity with storage, those samples stored fro the longer periods having fat acidity values which ordinarily would be indicative of considerable deteriortion. Such deterioration, however, was not apparent from the bread baking tests, since satisfactory bread was made from all lots of flour. The best bread ws made from the 1921 crop, the small difference as compared with later crops being due, no doubt, to the higher protein content of the flour. Determinations of thiamine content of the wheat, flour, and bread were made in 1943. The differences were no greater than might reaosnaby be attributed to differences in the grain when it was first stored.

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