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United States Department of Agriculture

Agricultural Research Service

Title: Hard Red Spring Quality Report, Physical, Chemical, Milling, and Baking Characteristics, 1996 Crop.

Authors
item Hareland, Gary
item Wear, Jadene
item Radi, Scott
item Puhr, Dehdra
item Skunberg, Merle - CER SCI, NDSU, FARGO, ND

Submitted to: Hard Red Spring Wheat Quality Report
Publication Type: Other
Publication Acceptance Date: August 1, 1997
Publication Date: N/A

Technical Abstract: Samples of standard cultivars and new selections of hard red spring wheat grown in cooperative experiments in the spring wheat regions of the United States are milled each year in the USDA/ARS Wheat Quality Laboratory. Wheat and their corresponding flours are evaluated for physical and chemical properties and the flours are baked to determine bread characteristics. The purpose of this report is to make available to the cooperators and other interested parties quality data on commercial cultivars and breeder's experimental lines of hard red spring wheat from the 1996 crop. The evaluation of wheat involves the analysis of kernel characteristics, milling performance, and baking performance.

Last Modified: 7/22/2014
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