Wheat varieties, Flour strength
First Page Number
Last Page Number
THE present abundance of wheat on exporting: markets has made importers very selective in choosing wheats to fulfil their requirements. Where these wheats are required for breadmaking and the wheats are otherwise sound, flour quality, I.e., protein content and strength becomes the main criterion, both as to price and even the desire to purchase. Many of the importing countries are able to produce varying amounts of wheat, but the protein content and baking strength are low, so that to raise their flour grists to a satisfactory level they require wheats which are high in these qualities.
Cullinane, W. P. and Reeves, J.
"The flour quality of early maturing wheat varieties,"
Journal of the Department of Agriculture, Western Australia, Series 3: Vol. 5
, Article 13.
Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture3/vol5/iss4/13