Year: 1975
Type: article
Abstract: A study of the relationships among 29 different wheat (Triticum aestivum L.) kernel and flour measurements indicated that only 3 (kernel hardness, protein quantity and rate of dough development) were necessary to provide the basic information required for estimation of the bread and (or) pastry quality potential of a cultivar. Further, information on wheat quality contained in the remainder of the measurements could be interpreted as functions of these three basic factors.
DOI: 10.4141/cjps75-036
Authors: D. B. FOWLER, I. A. DE LA ROCHE
Institution: Agriculture and Agri-Food Canada
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2055408602