Hard red spring wheat

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. 

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. 

Thus, in parts of Figure 8.8d-f we present the first three principal components of a set of spectra of hard red spring wheat these correspond exactly to the first three Fourier components (which, as we remember, are sine and cosine functions, shown in parts a-c of that same figure) except that there is no need to represent separately real and imaginary parts of the principal components. As we are interested in them, principal components are always real. Consequently each of the principal components presented in Figure 8.8 is represented by a single curve, as opposed to the two curves needed to represent one Fourier component. 

Hard red spring wheat White club wheat (soft)... 

The principles will be illustrated by a set of samples described in Reference 1 and Table 16.1. These are a set of 100 hard red spring wheat samples with a wide range of protein and moisture. The measured protein and moisture allows us to estimate the starch concentration as 100-%protein-% moisture, with starch remaining in quotation marks because of the method of estimation. The hardness of these samples has been measured by NIR, giving an example in which the component of interest is not well defined and/or has no absorption bands. 

Correlation between Components of 100 Hard Red Spring Wheat Samples... 

Better quaUty wheat for baking than its winter counterpart since it has a more functional gluten and higher protein content (11.0%-17.5%). The hard red spring wheat is preferred for export markets, especially to Japan and the European Coimnunity. It has a harder endosperm texture compared to hard red winter wheat. 

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