Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties (Classic Reprint) - Softcover

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Excerpt from Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties

Sedimentation tests of wheat and flour have been conducted for several years as a part of the Crops Research Divis1on program to determine the characteristics of new wheat varieties and unnamed selections. The Hard Red Spring and Durum Wheat Quality Laboratory at Beltsville, Md studied hard red spring wheat varieties primarily; whereas, the Western Wheat Quality Labora tory at Pullman, Wash studied hard red winter and hard white wheats grown in the Pacific Northwest.

This report gives sedimentation, protein, and other quality data for hard wheat varieties grown in the northern Great Plains and the Pacific Northwest.

Many papers have been published relating sedimentation values to various wheat quality characteristics, especially protein content, dough properties, and suitability for bread making. Zeleny (29) 3 found a correlation of r between flour sedimentation and protein content of 117 hard red winter and 18 hard red spring varieties.

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