| Table 42. Milling and Baking and Analytical Data from Fargo samples of Advanced Station Nursery Wheats. - 1959. | ||||||||||
| Variety or Number | Wheat Protein1 | Kernel Appear-ance | Flour Yield | Milling Charac-teristics | Absorp-tion | Dough Charac-teristics2 | Loaf Volume | Crumb Color3 | Color4 | Mixogram Pattern |
| ND 137-2 (check) | 14.9 | HRS* | 42.3 | 61.2 | G | 200 | 5.5 g | S | M.strong | |
| ND 138-1 (check) | 14.4 | HRS* | 43.0 | 60.0 | G | 195 | 5.5 g | S | M.strong | |
| Pilot-Premier x II-44-20 | 13.8 | HRS* | 42.6 | 59.6 | G | 180 | 5.5 g | S | V.Weak | |
| Pilot-Premier x II-44-22 | 13.3 | HRS* | 45.3 | e | 59.6 | G | 180 | 7.0 | S | Weak |
| Pilot-Premier x II-44-22 | 13.8 | HRS* | 42.0 | e | 59.6 | G | 185 | 7.0 | S | Weak |
| N.No 1552-Mida x H44-1018-2791 | 13.1 | Pale | 47.3 | a-e | 57.6 | F | 2156 | 7.5 | P & D | Weak |
| N.No 1552-Mida x H44-1018-2791 | 13.1 | Pale | 44.8 | a-e | 57.6 | F | 180 | 7.5 | P & D | M.WEak |
| N.No 1552-Mida x H44-1018-2791 | 13.2 | Pale | 46.3 | a-e | 57.6 | F | 180 | 7.5 | P & D | M.Weak |
| N.No 1552-Mida x H44-1018-2791 | 13.1 | Pale | 44.8 | a-e | 57.6 | F | 170 | 7.0 | P & D | M.Weak |
| Frontana-Thatcher x 2083-2247 | 14.4 | HRS | 44.6 | 59.25 | G | 165 | 5.5 g | D | V.Weak | |
| Frontana-Thatcher x 2083-2247 | 14.4 | HRS | 43.9 | 59.25 | G | 165 | 5.5 g | D | V.Weak | |
| Frontana-Thatcher x 2083-2247 | 14.1 | HRS | 42.3 | 59.25 | G | 165 | 5.5 g | D | V.Weak | |
| W240-Rescue x 1924-1953 | 13.5 | HRS* | 41.9 | 60.8 | F | 180 | 5.5 g | S | M.Weak | |
| Note:
*S1. Bleached. a Flour soft and fluffy. b Bran difficult to clean. 1Expressed on 13.5% moisture basis. 2Dough handling qualities at panning time: G = good; F = fair. 3Crumb color: g = grey - Perfect score 10.0. 4Crust color: S = satisfactory; P = pale; D = dull. 5Baking doughs required a very short mixing time. 6Gas bubble. |
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