| dc.description | Some of the results of hard red spring wheat quality investigations at the North Dakota Experiment Station were summarized in this report with the object of answering what the quality of North Dakota wheat was in 1949. The data cover eight crop years. The samples were grown at Dickinson and Fargo. The development of new wheat varieties, the protein content, the milling quality, the ash determination, the baking test, bread crumb color, absorption of water, the moisture content, the test weight and vitreous kernel content, the loaf volume (or, the size of the loaf) were addressed for the determination of North Dakota wheat quality. North
Dakota was noted for the high protein, strong quality wheat. Any slippage in quality could result in less demand and lower prices received. | |
