Cereal Chem 62:170-173   |  VIEW ARTICLE
Effect of Wheat Variety, Flour Grinding, and Egg Yolk on Whole Wheat Bread Quality.

P. L. Finney, S. Henry, and H. Jeffers. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Seventeen wheat varieties grown as drill strips in 1980 at either Lind or Pullman, WA, were milled into straight-grade bakers flours and ground into a relatively coarse whole wheat flour with a Hobart grinder or a relatively fine flour with a Udy mill. Breads produced from the straight-grade flours and from each of the whole wheat flours were formulated both with and without 5% dried egg yolk. Relatively poor correlation coefficients for loaf volume between the whole wheat and the straight-grade breads indicated that bran and germ fractions of different varieties have varying effects on breadmaking properties.