Book Description

Excerpt from Experimental Milling and Baking: Including Chemical Determinations Under the present standards wheat is, first, divided into general types or classes; second, these classes are subdivided into subclasses on the basis of differences in baking strength; and third, the subclasses are subdivided into grades based on cleanliness, quality, and condition. There are five classes of wheat which take into account botanical differences, including color, texture, habit, and difference in use. For instance, the hard red spring class is composed of the common hard red wheats of spring habit. These are especially well adapted to the manufacture of bread flours. The durum class is composed of all durum wheats. These are used principally for semolina for the manufacture of macaroni and other alimentary pastes. The hard red winter wheat class is composed of the hard red varieties of common wheats of winter habit and is used primarily for the production of bread flours. The soft red winter class is composed of the soft red varieties of common wheats of winter habit and the red club wheats. This class is best adapted to the production of flour for pastry, hot biscuits, and crackers. Some of the wheats of this class also produce a very satisfactory bread flour. The white class is composed of the common white varieties and the white club wheats. With the exception of the white club varieties, which produce a granular, creamy flour, this class is adapted to the same uses as the soft red winter class, and, in addition, on account of its color, is used exten sively for the manufacture of those breakfast foods in which the whole kernel is utilized. 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.