The 1989 New Zealand wheat quality survey
1989
Lindley, T.N. | Moore, R.D.
The bread baking quality of the 1989 wheat harvest is the highest on record. This has been a result of a combination of the high proportion of the premium bread cultivars, particularly Otane, and the dry conditions. However yields were low and kernel weights were down. Increased dough strengths has led to the high baking performance being more difficult to realise, particularly for bulk fermentation processes. There was very little sprout damage, an outbreak of bug damage required vigilance in assessing harvest wheat but did not affect a high proportion and protein levels were high, a potential problem for biscuit bakers
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