WHEAT RESEARCH

Hokitika Guardian, 4 October 1929, Page 2

WHEAT RESEARCH

IMPROVEMENT OF QUALITY. ’’ WELLINGTON. October 2. A- survey of wheat research workduping the year, under the control of the Department of Scientific Research, discloses that /crosses of two varieties of . wheat, with the qbjeet of producing higher milling and baking properties, are showing promising results. Good progress has been made with moisture and prptein tests. Owing to the extremely favourable harvesting season it was possible to use the combine thresher in a number of Canterbury crops. Tests of this grain compared very in regard to their moisture content with, others made with grain secured from threshing mills, but on account of the exceptionally good weather prevailing these results must be accepted with caution.

In the protein survey very. wide divergences in protein content have been observed and it has beep found in some instances that a variety such as Tuscan, which 'is usually considered as being low in protein, is capable of approximating even Pearl in this respect.

It is premature yet to base any conclusions on the work already completed, hut preliminary investigations indicate that systematic work on these lines will he productive of real economic advantage to the wheat industry.

In the baking section' the action of different additives, such as milk, and the effects of different yeasts and different methods of manufacture, are being investigated to guide bakers in securing the best bread from the flour produced in the Dominion,