THE BAKING POTENTIAL OF GLENLEA WHEAT

Abstract

Glenlea, a cultivar of the utility class of wheat in the Canadian grading system, is considerably better than the cultivars of the CW red spring class in ability to "carry" weak wheats in bread production from blended flours. This characteristic, together with its high grain yielding capacity and excellent milling extraction, should make the cultivar particularly useful in markets where wheats are imported for the ability to "carry" weaker locally grown wheats.