Cereal Chem 64:302-307   |  VIEW ARTICLE

Milling, Baking, and Physical-Chemical Properties of Selected Soft White Winter and Spring Wheats.

M. S. Kaldy and G. L. Rubenthaler. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Samples of soft white winter and spring wheats from eastern and western Canada, respectively, were studied for their milling, baking, and physical-chemical characteristics. When the samples were evaluated according to milling or baking characteristics, the main criteria for wheat quality, six of the first 10 samples were spring and four were winter wheats. Results show that good quality soft white wheat can be produced in western Canada.