The Book of Wheat: An Economic History and Practical Manual of the Wheat IndustryOrange Judd Company, 1919 - 369 páginas |
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Página 27
... gluten , which makes it lighter and more digestible than bread made from the other cereals . The amount and quality of gluten determine the baking qualities of a flour . It is now claimed that 55 to 65 per cent of the total gluten ...
... gluten , which makes it lighter and more digestible than bread made from the other cereals . The amount and quality of gluten determine the baking qualities of a flour . It is now claimed that 55 to 65 per cent of the total gluten ...
Página 28
... gluten or gliadin content do not seem to be an adequate basis , however , for the commercial grading of wheat . The grading seems to be based rather on the relative yield of first quality flour . The greater the weight of the kernel and ...
... gluten or gliadin content do not seem to be an adequate basis , however , for the commercial grading of wheat . The grading seems to be based rather on the relative yield of first quality flour . The greater the weight of the kernel and ...
Página 38
... gluten , which is the better basis for improvement . It is not yet decided whether selection should be for plants with large heads or for plants with a large number of medium - sized heads . In general , the results of many experiments ...
... gluten , which is the better basis for improvement . It is not yet decided whether selection should be for plants with large heads or for plants with a large number of medium - sized heads . In general , the results of many experiments ...
Página 44
... gluten content as an ideal . The nature of the soil and climate of eastern United States is such as to produce soft and starchy wheats . His efforts have been to raise the standard of eastern varieties as to gluten , and he has largely ...
... gluten content as an ideal . The nature of the soil and climate of eastern United States is such as to produce soft and starchy wheats . His efforts have been to raise the standard of eastern varieties as to gluten , and he has largely ...
Página 45
... gluten content , are practical results attained by the Garton Brothers . William Farrer has done an immense amount of ex- cellent work in improving Australian wheats , especially as to rust resistance . The most important work in ...
... gluten content , are practical results attained by the Garton Brothers . William Farrer has done an immense amount of ex- cellent work in improving Australian wheats , especially as to rust resistance . The most important work in ...
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