The Book of Wheat: An Economic History and Practical Manual of the Wheat IndustryO. Judd, 1908 - 369 páginas |
Dentro del libro
Resultados 6-10 de 33
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 ...
Otras ediciones - Ver todas
Términos y frases comunes
acre agriculture Amer American amount annual Argentina average baked bran bread bucket shop bushels bushels of wheat Canada cars cents per bushel century cereals Chicago chinch bug climate combined harvester commercial corn cost crop rotation cultivation durum wheat early elevators England Europe experiment station export farm farmers fertilizers flour germination gluten grower grown harvest header Hessian fly Hybrid important increased industry insects irrigation Kansas kernel land larvæ loss macaroni machine machinery manure methods miller milling Minnesota moisture nitrogen North Dakota operations Pacific coast phosphoric acid plow potash pounds practically price of wheat produced profitable railroads Red river valley Report Rept rotation Russia rust seed shipped smut soil sown speculative spores spring wheat storage straw supply threshing tion transportation United varieties weeds wheat crop wheat growing wheat plant winter wheat Yearbook U. S. Dept yield