The wheat meal fermentation time test with special reference to its reliability as a measure of quality in soft winter wheats
1937
Cutler, G.H. | Worzella, W.W.
Statistical studies were made on comparable data derived from fermentation time test, protein content, and baking tests on (a) 12 soft and semi-hard varieties of wheat grown at three locations in Indiana in the four seasons of 1930 to 1933, inclusive, and on (b) 12 typical soft wheat varieties grown at Lafayette, Indiana, for 4 years, 1931 to 1934, inclusive. The analysis of the data from these tests revealed that the fermentation time test accurately appraised the gluten quality of the wheats studied. It gave consistent results one year with another at all locations. Much spread in quality was obtained among the soft wheat varieties. Small differences were found in protein content and loaf volume in the soft wheats studied. Loaf volume data, especially, were inconsistent and erratic. On the basis of these analyses, together with the favorable results reported by a large number of investigators, the fermentation time test may be regarded as a reliable guide in measuring the relative gluten quality of soft winter wheats.
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