Milling Tests Of Wheat And Baking Tests Of Flour

Author : L. H. Newman
Publisher : Forgotten Books
ISBN 13 : 9781528105637
Total Pages : 110 pages
Book Rating : 4.1/5 (56 download)

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Download or read book Overseas Tests of the Milling and Baking Qualities of Garnet Wheat written by L. H. Newman and published by Forgotten Books. This book was released on 2017-10-30 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Overseas Tests of the Milling and Baking Qualities of Garnet Wheat: Together With Tests by the State Testing Mill, Minneapolis Minn., The Pillsbury Flour Mills, Minneapolis Minn., The Trent Institute, Ontario Agricultural College, Guelph, Ont In connection with the above summary, attention is drawn to the chief differences which exist between Garnet and Marquis, in respect Of certain points which have a bearing on milling and baking qualities. Thus, it was shown that under conditions which are favourable to the proper development Of the kernel Of Garnet, this is inclined to excel the kernel of Marquis in weight per measured bushel. On the other hand, where conditions are unfavourable, the kernel of the former variety is inclined to be lean, and thus not SO desirable from a milling standpoint. It was shown, however, that the kernel of Garnet is definitely inclined to be more Vitreous, and that it appears to hold its colour better than Marquis, particularly in districts where the latter variety is inclined to produce starchy or piebald kernels. In flour yield it was shown that Garnet appeared to equal Marquis, even when the weight per measured bushel was slightly less than Marquis. In crude protein this was found to be somewhat lower as a rule in Garnet than in Marquis, although the colour Of the grain would lead one to think other wise. As regards absorption and bread yield, it was found that Marquis is inclined to excel Garnet to some extent. In elasticity of dough, Marquis again was considered somewhat superior to Garnet, whereas in stability Of dough the latter variety appeared to have the advantage. In loaf volume and in texture of crumb, Garnet was considered approximately equal to Marquis. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.