The Influence of Manurial Treatment on the Baking Quality of English Wheat. I. A Quality Study of the Rothamsted Broadbalk Wheats

Abstract

In each of the four seasons 1926 to 1929 samples of certain of the Broadbalk wheats were milled, and the straight-run flours tested in the bakehouse.The results given in the text show that the nitrogen contents of the wheats were increased consistently only by the heaviest nitrogenous treatments. The baking tests, however, showed that increased protein content was not necessarily accompanied by improved baking quality. In none of the crops was unsoundness of grain or inadequate gas production during fermentation a factor in the poor quality observed in many of the flours.