THE EFFECT OF STORAGE AT VARIOUS MOISTURE CONTENTS ON BAKING QUALITY OF MARQUIS WHEAT

1 February 1932

journal article
Published by Canadian Science Publishing in Canadian Journal of Research

Vol. 6 (2) , 156-161
https://doi.org/10.1139/cjr32-009

Abstract

Marquis wheat, in 5-lb. containers, at moisture contents ranging from 10 to 22%, was stored at 21 °C. and at outside winter temperature for periods of one and four months. With the exception of samples having 16, 18, 20, and 22% moisture, stored at 21 °C. for four months, no evidence either of improvement or deterioration of baking quality was observed. The exceptions noted were lower in quality due principally to mustiness of the wheat.

Keywords

MARQUIS WHEAT
BAKING QUALITY
VARIOUS MOISTURE
EFFECT OF STORAGE
CONTENTS

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