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Sedimentation as a Measure of Wheat Quality, 1962 Crop

Author

Listed:
  • Zeleny, Lawrence
  • Doty, James M.
  • Kibler, William E.

Abstract

Report Summary: In a broad survey of the quality of the U. S. 1962 hard red winter and hard red spring wheat crops covering 31 areas of production, wheat sedimentation was found to be superior to protein content and to each of the important farinogram characteristics as a means of predicting bread-baking quality. Wheat sedimentation value was also found to be superior to wheat protein content as a means of predicting mixing time, mixing tolerance, M.T.I. value, and valorimeter value as determined by the farinograph. The superiority of sedimentation over protein and over all farinogram characteristics as a measure of bread-baking quality was found to be quite great in most areas both for hard red winter wheat and hard red spring wheat, but especially so in the case of hard red spring wheat.

Suggested Citation

  • Zeleny, Lawrence & Doty, James M. & Kibler, William E., 1963. "Sedimentation as a Measure of Wheat Quality, 1962 Crop," Marketing Research Reports 313287, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313287
    DOI: 10.22004/ag.econ.313287
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