Abstract
Early generation screening tests for bread wheat quality, including flour protein and various mixograph measurements, and final evaluation measurements, including Remix Loaf Volume and Baking Strength Index, were obtained for 250 samples of spring wheat (Triticum aestivum L.) grown in various locations in 1974. Multiple regression analysis was used to study the relationships between prediction tests and final tests and to develop rules for predicting Remix Loaf Volume and Baking Strength Index. A linear function of flour protein content and mixograph development time was found to be most suitable for predicting Remix Loaf Volume while consideration of the relative magnitudes of these two characteristics was best for predicting Baking Strength Index. The rules developed from an analysis of the 1974 data were tested by applying them to data from 328 samples grown in 1975.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
