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Hard White Versus Hard Red Wheats: Taste Tests and Milling and Baking Properties

โœ Scribed by Talbert, Luther E.; Hofer, Petrea; Nash, Deanna; Martin, John M.; Lanning, Susan P.; Sherman, Jamie D.; Giroux, Michael J.

Book ID
126692852
Publisher
AACC International (American Association of Cereal Chemists)
Year
2013
Tongue
English
Weight
170 KB
Volume
90
Category
Article
ISSN
0009-0352

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Bench scale baking tests for two types of biscuits,' a hard sweet (HS) and a short sweet (SS), have been used to examine the biscuit making properties of a large number of flour samples from wheats grown in four consecutive years (19%-1983). Multiple regression models for prediction of biscuit prope