WHEAT TESTS

Evening Star, Issue 20593, 19 September 1930, Page 3

WHEAT TESTS

THE PROTEIN CONTENT DELATION TO BAKING DUALITY [Si-Jtcur, to Tni ‘Stsr.’J CHRISTCHURCH, September 19. The vaulo of the protein content of wheat as an indicator of its baking quality is the subject of an elaborate report which lias been prepared by Mr 1f..T0. West, chemist to the New Zealand Wheat Research Institute, and his investigations wore discussed at a meeting of the committee to-day. The report stated that ninety wheats had been tested for protein and afterwards milled and baked, the results of the trials being displayed on graphs. It was found that the protein content had some appreciable value as an indication of the baking quality. When a single wheat was considered its protein content might easily prove deceptive as an indicator of the baking quality, but a blend of low protein wheats would almost certainly give a poor loaf, and a blend of high protein wheats would almost certainly give a good loaf. This result was so important and far reaching that it was proposed to continue the preparations for the protein survey of next season’s wheats.

Dr E. E. W. Hilgendorf stressed the importance of the discovery. He said that it would assist the millers to produce a more even sample of flour all the year round. This would react favourably upon the bakers and make it possible to discontinue the importation of 15,000 tons of foreign wheat and flour every year. Mr R. .1. Lyon said that it was difficult to ehooso wheat according to its protein content owing to the tremendous number of small lines on the market. It would bo possible, however, to work ou general averages. The difficulty was accentuated by the fact that the wheat came on the market with a rush at ono part of tho year. Mr West’s was a fine work, tending in the right direction. A suggestion was made that all wheat below a certain protein content should not bo used for milling purposes, but devoted to other uses, such as for fowl feed.