Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

B. Maghirang, Elizabeth; L. Lookhart, G.; R. Bean, Scott; O. Pierce, R.; Xie, Feng; S. Caley, M.; D. Wilson, J.; W. Seabourn, Bradford; Ram, Mohan; H. Park, S.; K. Chung, O.; E. Dowell, Floyd

doi:10.1094/cc-83-0520

Public

Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

Published in Cereal Chemistry • Sep 1, 2006

Authors:

Elizabeth B. Maghirang

G. L. Lookhart

Scott R. Bean

Abstract

ABSTRACT Various whole‐kernel, milling, flour, dough, and breadmaking quality parameters were compared between hard red winter (HRW) and hard red spring (HRS) wheat. From the 50 quality parameters evaluated, values of only nine quality characteristics were found to be similar for both classes. These...

Subject

Farinograph

Chemistry

Gluten

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