WHEAT QUALITY TESTS

Press, Volume CII, Issue 30041, 28 January 1963, Page 3

WHEAT QUALITY TESTS

Baking Scores Satisfactory

In wheat samples examined in baking teste so far this season there had been no indication of aoy baking quality problem, Mr K W. Hullett, director of the Wheat Research Institute, said yesterday. No bug wheat had been recorded in Canterbury and the only aang>le the institute had found to be affected by bug damage was one from Cwxtrai Otago, where it was a relatively common occurrence.

Aotea samples tested recorded an average baking score ci 345 for the first 212 samples. This seemed to be better than usual and last year the average baking score for the season wm 34.4.

Mr Hullett said the early samples were probably from lower yielding lines which had ripened eariter and it could be that as the harvest progressed, and yields were Ukeiy to be heavier, the baking Quatety level could be sLigbtty lower.

Insufficient samples of other varieties had been tested to date to draw any conclusion on baking quality, he said. A tat of wheat which had been handted so far had been rather thin and could produce tower nailing yields.