Author : Mark Alfred Carleton
Release : 2017-10-27
Genre :
Kind : eBook
Book Rating : 000/5 ( reviews)

GET EBOOK

Book Synopsis The Commercial Status of Durum Wheat (Classic Reprint) by : Mark Alfred Carleton

Download or read book The Commercial Status of Durum Wheat (Classic Reprint) written by Mark Alfred Carleton. This book was released on 2017-10-27. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Commercial Status of Durum Wheat So long as durum wheat is grown where it is well adapted, it will always possess certain special qualities of commercial value not exist ing to so great a degree in other wheats: (1) In the strictly semiarid districts it usually ripens earlier than other spring wheats. This allows the wheat a greater chance to escape insect andfifu'ngous pests and thus insures a plumper, finer kernel. (2) Freedom from rust and smut is still further insured by the natural resistance of this wheat to the attacks of such fungi. The importance of smut resist ance in the fields of the Northwest is manifest to those who are aware of the great damage to wheat from this cause in that region. (3) Hard spring and winter wheats are known to produce a harder, better grain in the drier districts and in dry seasons. Durum wheat, being par ticularly adapted to such conditions, always furnishes an excellent hard grain without a corresponding decrease in yield. -4)-aecom panying this drought resistance and hardness of grain is a correspond ing increase in the quantity and quality-of the gluten. (5) In the analyses of flour and bread, given on another page, it is shown that the sugar content of durum wheat is considerably greater than that of other wheats. Even a small percentage of diflerence in this respect is of great importance to the baker during a year's Operations. (6) The extreme dryness of the durum wheat grain in a good season 5 gives the flour a great power of absorption, which, other conditions being equal, allows the baker to obtain more loaves from the same weight of flour, and in some cases would thus give this wheat a great advantage over other wheat flours of less absorption. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.