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Author : Elmer Rex Ausemus
Publisher : Unknown
Page : 28 pages
File Size : 48,6 Mb
Release : 1962
Category : Durum wheat
ISBN : UIUC:30112019261129
Author : Anonim
Publisher : DIANE Publishing
Page : 296 pages
File Size : 53,6 Mb
Release : 2024-07-01
Category : Electronic
ISBN : 9781428954885
Author : Anonim
Publisher : DIANE Publishing
Page : 40 pages
File Size : 44,9 Mb
Release : 2024-07-01
Category : Electronic
ISBN : 9781457821639
Author : Anonim
Publisher : Unknown
Page : 246 pages
File Size : 41,5 Mb
Release : 1998
Category : Durum wheat
ISBN : WISC:89064532609
Author : Samuel Cecil Salmon
Publisher : Unknown
Page : 20 pages
File Size : 46,7 Mb
Release : 1913
Category : Agriculture
ISBN : UIUC:30112019297115
Author : United States International Trade Commission
Publisher : Unknown
Page : 128 pages
File Size : 48,5 Mb
Release : 2002
Category : Durum wheat
ISBN : OCLC:51333689
Author : United States International Trade Commission
Publisher : Unknown
Page : 264 pages
File Size : 45,5 Mb
Release : 1994
Category : Flour
ISBN : CORNELL:31924080096989
Author : Anonim
Publisher : Unknown
Page : 100 pages
File Size : 45,8 Mb
Release : 1941
Category : Wheat
ISBN : STANFORD:36105046992678
Author : Mark Alfred Carleton
Publisher : Unknown
Page : 92 pages
File Size : 48,6 Mb
Release : 1904
Category : Durum wheat
ISBN : HARVARD:32044106385297
Author : M. A. Barmore
Publisher : Forgotten Books
Page : 38 pages
File Size : 53,6 Mb
Release : 2017-11-19
Category : Business & Economics
ISBN : 0260533599
Excerpt from Sedimentation Values and Quality Characteristics of Hard Spring and Hard Winter Wheat Varieties Sedimentation tests of wheat and flour have been conducted for several years as a part of the Crops Research Divis1on program to determine the characteristics of new wheat varieties and unnamed selections. The Hard Red Spring and Durum Wheat Quality Laboratory at Beltsville, Md studied hard red spring wheat varieties primarily; whereas, the Western Wheat Quality Labora tory at Pullman, Wash studied hard red winter and hard white wheats grown in the Pacific Northwest. This report gives sedimentation, protein, and other quality data for hard wheat varieties grown in the northern Great Plains and the Pacific Northwest. Many papers have been published relating sedimentation values to various wheat quality characteristics, especially protein content, dough properties, and suitability for bread making. Zeleny (29) 3 found a correlation of r between flour sedimentation and protein content of 117 hard red winter and 18 hard red spring varieties. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : United States. Congress. Senate. Committee on Agriculture and Forestry,United States. Congress. Senate. Committee on Agriculture and Forestry. Subcommittee on Agricultural Production, Marketing, and Stabilization of Prices
Publisher : Unknown
Page : 64 pages
File Size : 40,9 Mb
Release : 1959
Category : Acreage allotments
ISBN : MINN:31951D035872320
Author : United States. Congress. House. Committee on Agriculture
Publisher : Unknown
Page : 414 pages
File Size : 53,9 Mb
Release : 1959
Category : Electronic
ISBN : STANFORD:36105021051789
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Wheat
Publisher : Unknown
Page : 416 pages
File Size : 55,5 Mb
Release : 1959
Category : Agricultural administration
ISBN : MINN:31951D03555416I
Author : W. Bushuk,V.F. Rasper
Publisher : Springer Science & Business Media
Page : 264 pages
File Size : 53,5 Mb
Release : 1994-04-30
Category : Technology & Engineering
ISBN : 0751401811
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author : Samuel A. Matz
Publisher : Springer Science & Business Media
Page : 778 pages
File Size : 45,5 Mb
Release : 1991-04-30
Category : Technology & Engineering
ISBN : 0442308302
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.