Hard red spring

Dumm, the hardest of all U.S. wheats, provides semolina for spaghetti, macaroni, and other pasta products. This spring-seeded wheat is grown primarily in the same northern areas as hard red spring, but small winter sown quantities are also grown in Arizona and California. Dumm represents about 5% percent of total U.S. wheat exports. Subclasses are hard amber dumm, amber dumm, and dumm. 

These requirements also apply when Hard Red Spring wheat or White Club wheat predominate in a sample of mixed wheat. 

The wheat bran used in these studies was milled for us from a single lot of Waldron hard red spring wheat. Other foods and diet ingredients were purchased from local food suppliers. Data from HS-I was analyzed statistically by Student s paired t test, each subject acting as his own control. A three-way analysis of variance (ANOVA) was performed to test for significant differences betwen diet treatments, periods and individuals in HS-II and HS-III. 

EFFECTS OF GROUND FLAXSEED ON FARINOGRAPH PROPERTIES OF LEN HARD RED SPRING... 

Westbred 936 wheat straw, a hard red spring variety, was obtained from Grant 4-D Farms (Rupert, ID). All the straw utilized was produced during the year 2000 cropping season and rebaled and stored as previously described (4). Straw stems utilized for these tests were mechanically separated as previously described (5) during the fall of 2000 and were stored indoors at 21 2°C and 13% moisture until used (all tests were begun by the fall of 2002). The composition of the untreated straw stem fraction, determined as described under Compositional Analyses, is shown in Table 1. 

The loaf volumes of breads baked from wheat starch coming from different classes of wheat, be it hard red winter, hard red spring, soft red winter or soft white, were similar.436 By contrast, club wheat starch produced a larger loaf volume and durum wheat starch a smaller loaf volume. Other investigators found a range in the loaf volumes of breads baked from wheat starches isolated from different classes of wheat.437 Fractionation and reconstitution studies revealed that rye and barley starches can substitute for wheat starch in producing bread of satisfactory volume. Starches from... 

Values of the total Se and selenomethionine content of four wheat-based CRMs were obtained by GC-stable ID MS methods [78], The data obtained indicate that the four wheat samples (wheat gluten, durum wheat, hard red spring wheat, and soft winter wheat), though having a 30-fold range in total Se content, all have about 45 percent of their total Se values in the form of selenomethionine. Additional experiments were required to verify that all selenomethionine in the wheat samples was accounted for [78]. 

Each meal included two-bran muffins that contained 6 g each of either whole bran or dephytinized bran (36 g of bran consumed each day). The bran was milled from a single lot of hard red spring wheat and one-half was dephytinized by action of the endogenous phytase. The mean iron intake was 18.2 mg per day, approximately one-third in the muffins. Phytic acid intakes were 2.0 and 0.2 g per day, respectively, when whole bran muffins or dephytinized bran muffins were consumed, but there was no difference in neutral detergent fiber intakes, 17 g per day. 

Hard red Spring Wheat Flour RM-8437 15 Elements certified... 

Feng, Y., McDonald, C.E., and Vick, B.A., C-glycosyMavones from hard red spring wheat bran. Cereal Chem., 65, 452, 1988. 

Figure 11.1 Bake-test loaf volume versus flour protein percentage for flours from a set of wheat varieties grown at different locations. H. R. W. = Hard Red Winter Wheat H. R. S. = Hard Red Spring Wheat. (Reproduced with permission from Finney, K. R, and Barmore, M. A. 1948. Cereal Chemistry 25 291-312.)...

Finney, K. F., and M. A. Barmore. 1948. Loaf volume and protein content of hard red spring wheats. Cereal Chemistry 25 291-312. 

Fig. 12. Moisture content of hard red spring wheat by 130 C. air oven and vacuum oven methods (from Cook et al., 1934).

Standard Error of Duplicates, Linear Correction Equations and Observed and Net Standard Errors of Prediction of Vacuum Oven Percentage Moisture Content of Hard Red Spring Wheat by the 130° C. Air Oven Using Two Grinding Methods Standard Standard error... 

Figure 8 Statistical analysis of bread wheat RP-HPLC data (A) chromatograms of 12 hard red spring wheats (B) PCA weights for data from (A) and (C) PLS weights for loaf volume. (From Ref. 87.)...

The physicochemical and chemical properties of fractionated components of starches from three oat cultivars have been compared with those of a hard red spring wheat starch and its fractions. On heating the starch gels, those from oats showed a greater reduction in viscosity than did those from wheat starch. 

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