Main content

A COMPARISON OF THE RELATIVE VALUES OF CERTAIN WHEATS FOR FLOUR & BREAD-MAKING. 1900

Show full item record

Title: A COMPARISON OF THE RELATIVE VALUES OF CERTAIN WHEATS FOR FLOUR & BREAD-MAKING. 1900
Author: Goble, F.W.
Abstract: At the present time considerable work has been done at different experiment stations in determining varieties of wheat. In this work simply the yield per acre has been considered without any reference to the milling quality of the grain. This has been especially of late, the complaint of the millers. They claim that the Canadian flour standard is being lowered in the Old Country on account of the farmers growing certain varieties of wheat simply for the yield, with out taking into consideration that quality of the grain. To a certain extent we find this to be the case. it does not always pay farmers, as a body, to grow certain varieties of wheat because, by so doing, they may reap a peck or more grain per acre. If good milling qualities went hand in hand with a large yield this might be done, but such is not the case. In the investigations carried on for this work, as will be seen further on, two of the most popular "inter wheats no- grown in Ontario, produce a low grade of flour, and bread of an inferior quality....
URI: http://hdl.handle.net/10214/5408
Date: 1900
Rights: This work may be protected by copyright laws and is provided for educational and research purposes only. If you believe you are the rights holder and object to the University of Guelph's use of this document, please contact libair@uoguelph.ca.


Files in this item

Files Size Format View
GOBLE_FWG_1900_OAC.pdf 2.892Mb PDF

This item appears in the following Collection(s)

Show full item record