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A milling character of home-grown wheat

Published online by Cambridge University Press:  27 March 2009

E. N. Greer
E. N. Greer
Affiliation:
The Research Association of British Flour Millers, Cereals Research Station, St Albans
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Extract

The records of the Home-Grown Wheat Committee, set up in 1901 by the National Association of British and Irish Millers, whose work continued up to 1938, dealt in the main with the trial of wheat for baking strength. Nevertheless, references to milling character were occasionally noted; for instance in 1923, Sir Albert Humphries, writing of his twenty-year trial on Red Fife wheat in England, states ‘Each lot, including those originally of very high moisture content, was found to possess the free milling characteristics of Manitoba wheat. … Stated differently, it may be said that each lot behaved in milling very differently from average English wheats, excluding Yeoman.’

Type
Research Article
Information
The Journal of Agricultural Science , Volume 39 , Issue 1 , January 1949 , pp. 125 - 127
Copyright
Copyright © Cambridge University Press 1949

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References

REFERENCES

Humphries, A. E. (1923). Report of the Home-Grown Wheat Committee, National Association of British and Irish Flour Millers.Google Scholar
Humphries, A. E. (1925). Report of the Home-Grown Wheat Committee, National Association of British and Irish Flour Millers.Google Scholar
Simpson, A. G. & Kent, N. L. (1945). Milling, 104, 94.Google Scholar
Berg, S. O. (1947). Cereal Chem. 24, 274.Google Scholar
Fisher, E. A. & Jones, C. R. (1932). The Wheats of Commerce.Google Scholar