Wheat quality in W.A

Authors

J A. Parish

Keywords

Wheat, Varieties, Hardness, Milling quality, Protein content, Moisture content, Western Australia

Disciplines

Agronomy and Crop Sciences | Food Processing | Plant Breeding and Genetics

First Page Number

156

Last Page Number

160

ISSN

0021-8618

Abstract

Three separate quality classes or categories of wheat are now received by C.B.H. These are a soft biscuit wheat, a hard bread wheat and a mixed grain suitable as a filler wheat in bread-making and for making noodles.

In this article the basis of quality differences between these classes of wheat is described and some of the terms and concepts used in distinguishing between cultivars (varieties) and classes of wheat are discussed.

Recommended Citation

Parish, J A. (1973) "Wheat quality in W.A," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 14: No. 1, Article 12.
Available at: https://library.dpird.wa.gov.au/journal_agriculture4/vol14/iss1/12