REACTION OF FLOUR OF SOME VARIETIES OF HARD RED SPRING WHEAT TO BLEACHING AGENTS

1932 ◽  
Vol 6 (3) ◽  
pp. 255-264
Author(s):  
R. K. Larmour ◽  
W. F. Geddes ◽  
J. G. Malloch
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Hard Red Spring Wheat ◽  
Relative Susceptibility ◽  
Significant Difference ◽  
Composite Samples

Composite samples of "aged" flour of 17 varieties of spring wheat grown in western Canada, were bleached by three methods, namely, [Formula: see text] oz. Betachlor per bbl., 1 lb. Novadel per 40 bbl., and [Formula: see text] oz. Betachlor per bbl. followed by 1 lb. Novadel per 40 bbl. Gasoline color values were determined for the bleached and unbleached samples and it was found that the more highly pigmented flours in the series could be reduced to approximately the same color as the less pigmented samples, indicating that the former respond to a greater extent to bleaching than the latter. The color of the bread was improved in all cases, the greatest improvement occurring with Betachlor plus Novadel and the least with Betachlor alone. Loaf volumes obtained with six different baking formulas showed no significant difference between bleached and unbleached samples. None of the dosages showed any evidence of overbleaching. It was thought that information might be obtained on the relative susceptibility of the varieties to damage by bleaching agents, but it was found that normal dosages are not sufficient for differentiation on this basis. It is suggested that this might be accomplished by using heavier dosages of Betachlor.

RAPID DETERMINATION OF MOISTURE IN GRAIN: III. CALIBRATION AND COMPARISON OF ELECTRICAL MOISTURE METERS WITH VACUUM OVEN FOR AMBER DURUM WHEAT, BARLEY AND OATS

1934 ◽  
Vol 11 (5) ◽  
pp. 547-563 ◽  
Author(s):  
W. H. Cook ◽  
J. W. Hopkins ◽  
W. F. Geddes
Keyword(s):  
Durum Wheat ◽  
Spring Wheat ◽  
Rapid Determination ◽  
Limited Range ◽  
Oven Method ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat ◽  
Significant Difference ◽  
Moisture Basis ◽  
Limited Moisture

The previous study has been extended to include durum wheat, barley and oats. The hand-operated Tag-Heppenstall meter was found to be unsatisfactory with these grains, as they would not feed into the roller electrodes in a suitable manner. The Burton-Pitt gave erratic results with these grains and it was only possible to calibrate this meter over a limited moisture range, and even over this range it was more inaccurate than the other meters. Qualitatively the calibration curves for these three grains, in the Limbrick and motor Tag-Heppenstall, were similar to those previously obtained with hard red spring wheat. The actual resistance and the slope of the curves were, however, somewhat different for the different grains. The standard error of prediction shows that the motor-operated Tag-Heppenstall was the most accurate meter for use with durum wheat and barley, while the Limbrick was superior with oats. With the limited number of samples available it was impossible to detect any significant difference between the temperature coefficients, in any particular meter, of the different grains. When converted to a moisture basis the correction factors were practically the same as for hard red spring wheat.The results from the entire investigation show that the Brown-Duvel method is more accurate than the 130 °C. air oven method with all grains studied. The motor-operated Tag-Heppenstall meter is as accurate as the Brown-Duvel with hard red spring wheat, over the moisture range 11.0 to 17.0%, and is superior to the air oven method over this limited range. Otherwise the rapid analytical methods are more accurate than any of the moisture meters tested with any of the grains. The meters fall in the following order of decreasing accuracy over the moisture range 11.0 to 17.0%:–with hard red spring wheat; motor Tag-Heppenstall, Limbrick, hand Tag-Heppenstall, Burton-Pitt and Davies: with durum wheat and barley; motor Tag-Heppenstall, Limbrick and Burton-Pitt: and with oats; Limbrick, Burton-Pitt and motor Tag-Heppenstall. Where a meter is not mentioned no tests were made, the instrument having been omitted because it gave no promise of practical utility.

EFFECTS OF GENOTYPE-ENVIRONMENT INTERACTION ON BREAD WHEAT QUALITY IN WESTERN CANADA

1977 ◽  
Vol 57 (1) ◽  
pp. 185-191 ◽  
Author(s):  
R. J. BAKER ◽  
F. G. KOSMOLAK
Keyword(s):  
Triticum Aestivum L ◽  
Western Canada ◽  
Loaf Volume ◽  
Environment Interaction ◽  
Hard Red Spring Wheat ◽  
Flour Protein ◽  
Genotype Environment Interaction ◽  
Protein Flour ◽  
Flour Yield ◽  
Composite Samples

Means, variances and correlations were used in the assessment of the importance of environment and of genotype–environment interaction in determining eight traits which relate to milling and baking quality in hard red spring wheat (Triticum aestivum L.). The study included two composite samples, representing different geographic areas within Western Canada, of 20–30 lines in each of four trials. Differences between environments were found in all traits. It was concluded that genotype–environment interaction was most important in determining mixograph development time, falling number and remix loaf volume, less important in determining farinograph absorption, and least important in determining flour protein, flour yield, grinding time and sedimentation value.

GENOTYPE-ENVIRONMENT INTERACTIONS IN YIELD OF WHEAT

1969 ◽  
Vol 49 (6) ◽  
pp. 743-751 ◽  
Author(s):  
R. J. Baker
Keyword(s):  
Detailed Analysis ◽  
Spring Wheat ◽  
Variance Components ◽  
Wheat Yield ◽  
Yield Stability ◽  
Western Canada ◽  
Environment Interaction ◽  
Hard Red Spring Wheat ◽  
Genotype Environment Interaction ◽  
Different Types

A detailed analysis of genotype-environment interactions was carried out among yields of six cultivars of hard red spring wheat grown at each of nine locations in five different years. Subdividing the sum of squares for genotype-environment interactions into components due to each cultivar indicated that the Finlay-Wilkinson method of measuring yield stability is of little value for wheat yield in western Canada. Conventional estimates of variance components due to the different types of genotype-environment interaction indicated that all except the genotype-year interaction were significant and important.

CDC Teal hard red spring wheat

1993 ◽  
Vol 73 (1) ◽  
pp. 193-197 ◽  
Author(s):  
G. R. Hughes ◽  
P. Hucl
Keyword(s):  
Spring Wheat ◽  
Black Soil ◽  
Yield Potential ◽  
Western Canada ◽  
Early Maturity ◽  
Hard Red Spring Wheat ◽  
Soil Zone ◽  
Early Maturing ◽  
Cultivar Description ◽  
The University

Teal is an early-maturing hard red spring wheat best adapted to the Black soil zone of western Canada. It combines early maturity with good yield potential, increased kernel size and leaf and stem rust resistance. It was developed at the University of Saskatchewan from a three-way cross involving BW514 (Nainari 60/Huelquen), Benito and BW38 (UM953A/Neepawa; UM953A = Sonora 64/Tezanos Pintos Precos). Key words: Triticum aestivum, cultivar description, bread wheat

Rates of yield gain of hard red spring wheat in western Canada

2014 ◽  
Vol 94 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Julian B. Thomas ◽  
Robert J. Graf
Keyword(s):  
Spring Wheat ◽  
Crop Insurance ◽  
Western Canada ◽  
Data Set ◽  
Hard Red Spring Wheat ◽  
Yield Gain ◽  
Statistics Canada ◽  
On Farm ◽  
Insurance Data ◽  
New Cultivars

Thomas, J. B. and Graf, R. J. 2014. Rates of yield gain of hard red spring wheat in western Canada. Can. J. Plant Sci. 94: 1–13. The Manitoba and Saskatchewan Seed Guides dating back to 1972 represent an unused source of yield comparisons to re-examine current progress in western Canadian spring wheat cultivar yields. Adjusting for the shift in check cultivars over time showed that the yield rise due to new cultivars could be divided into two periods. Prior to the early 1990s, yields rose at a rate of about 0.33% per year; these low early rates agree with other published estimates from this period and were possibly influenced by a strong emphasis on replicating the quality of previous cultivars. From the early 1990s to 2013, yields rose by about 0.7% per year; this doubling of the earlier rate was significant based on the non-overlap of confidence intervals of comparable slopes. To compare rates published in the literature with these new rates, all slopes were adjusted to a common benchmark where mean yield = 100%. Following these adjustments, current rates in western Canada (about 0.67% per year) were comparable with a world average estimated to be about 0.62% per year. Variation in performance among Canada Western Red Spring cultivars based on the Seed Guides was significantly correlated with their on-farm yields based on Manitoba Management Plus Program (MMPP) crop insurance data (r = 0.81, n = 42). Beginning in 1991, on-farm yields rose by an average of about 1.4% per year both in Manitoba (Manitoba Management Plus Program data) and across the entire western wheat area (Statistics Canada data). This compares favorably with a world-wide rate of yield increase for wheat since 1991 of 1.16% per year. Although western Canadian on-farm yield gains were attributed to a combination of new cultivars and upgraded agronomy, the two influences were not separable in the Manitoba crop insurance data set. Opinions published in the farming press that rates of yield gain among western Canadian wheat cultivars are comparatively low were not supported by the evidence presented here.

Prodigy hard red spring wheat

2003 ◽  
Vol 83 (4) ◽  
pp. 813-816 ◽  
Author(s):  
R. J. Graf ◽  
D. A. Potts ◽  
P. Hucl ◽  
K. M. Hanson
Keyword(s):  
Triticum Aestivum ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Test Weight ◽  
Western Canada ◽  
Loose Smut ◽  
Common Bunt ◽  
Head Blight ◽  
Hard Red Spring Wheat ◽  
Cultivar Description

Prodigy hard red spring wheat (Triticum aestivum L.) is adapted to the wheat growing regions of western Canada. Evaluation in the Central Bread Wheat Cooperative registration tests from 1995 to 1997 was relative to Neepawa, Roblin, AC Majestic and McKenzie. Prodigy displayed high grain yield, mid-season maturity, strong straw, high protein content and high test weight. It exhibited resistance to the prevalent races of stem rust, leaf rust, and common bunt, moderate susceptibility to loose smut and susceptibility to Fusarium head blight. Prodigy is eligible for all grades of Canada Western Red Spring (CWRS) wheat. Key words: Triticum aestivum L., cultivar description, red spring wheat, grain protein, test weight, disease resistance

Breeding hard red spring wheat in western Canada: Historical trends in yield and related variables

1995 ◽  
Vol 75 (2) ◽  
pp. 387-393 ◽  
Author(s):  
T. N. McCaig ◽  
R. M. DePauw
Keyword(s):  
Bread Wheat ◽  
Spring Wheat ◽  
Maximum Yield ◽  
Grain Filling ◽  
Kernel Weight ◽  
Yield Potential ◽  
Western Canada ◽  
Historical Trends ◽  
Early Maturity ◽  
Hard Red Spring Wheat

The Western Bread Wheat Cooperative test and Central Bread Wheat Cooperative test are the bases of evaluation for cultivar registration in the Canada Western Red Spring (CWRS) wheat class. Historical data from these tests were analyzed with the objectives of comparing grain-yield-related variables of recently registered cultivars with those of earlier cultivars and determining the yield advances made within the CWRS wheat class. Canadian cultivars increased maximum yield potential approximately 6–9 kg ha−1 yr−1 during a 90–yr period. Yield potential of sawfly-resistant cultivars has been increasing at a rate of 11 kg ha−1 yr−1, although they consistently yielded less than the highest yielding hollow-stem cultivars. In general, the genetic yield increases resulted from an increase in the number of kernels produced rather than an increase in kernel size. This suggests that bread wheat grown on the prairies has been sink limited during grain filling. Breeding efforts focused on increasing Canadian production through the development of numerous CWRS cultivars with specific traits (e.g., early maturity, disease resistance) to allow hard red spring wheat to be grown over a broad geographical range. Plant height, time to maturity, and hectolitre weight did not change significantly during the 1947–1992 period. Key words:Triticum, kernel number, kernel weight, height, hectolitre weight

THE EFFECT OF WINDROWING HARD RED SPRING WHEAT AT DIFFERENT STAGES OF MATURITY AT FOUR LOCATIONS IN WESTERN CANADA

1979 ◽  
Vol 59 (2) ◽  
pp. 321-328 ◽  
Author(s):  
M. E. DODDS ◽  
K. E. BOWREN ◽  
D. A. DEW ◽  
D. G. FARIS
Keyword(s):  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Kernel Weight ◽  
Significant Loss ◽  
Western Canada ◽  
Canadian Prairies ◽  
Hard Red Spring Wheat ◽  
Moisture Contents ◽  
Percent Protein ◽  
Growing Region

Hard red spring wheat (Triticum aestivum L.) cv. Neepawa was windrowed at kernel moisture contents (KMC), wet basis, ranging from about 45 to 14% for 3 yr at four diverse locations, from 50° 16′ to 55° 12′ N latitude, in western Canada. Compared with windrowing at lower KMCs, cutting the crop at 35% KMC did not cause significant loss in seed yield or quality as measured by test weight (kg/hl), 1000-kernel weight, or percent protein. The results show that cutting wheat at 25–35% KMC can be recommended as a general practice throughout the wheat-growing region of the Canadian Prairies.

Registration of ‘Duclair’ Hard Red Spring Wheat

2011 ◽  
Vol 5 (3) ◽  
pp. 349-352 ◽  
Author(s):  
S. P. Lanning ◽  
G. R. Carlson ◽  
P. F. Lamb ◽  
D. Nash ◽  
D. M. Wichman ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Hard Red Spring Wheat

Hybrid Vigor in Hard Red Spring Wheat Crosses 1

Crop Science ◽  
1970 ◽  
Vol 10 (3) ◽  
pp. 220-223 ◽  
Author(s):  
Darrell. G. Wells ◽  
Charles L. Lay
Keyword(s):  
Spring Wheat ◽  
Hybrid Vigor ◽  
Hard Red Spring Wheat
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