"Hard wheat" Quotes from Famous Books
 ... similar conditions, differ but little in general chemical composition, except that the gluten of durum appears to have a different percentage of gliadin and glutenin, and the flour has a more decided yellow color. Durum wheats are not generally considered as valuable for bread making as other hard wheat. They differ widely in bread-making value, some being very poor, while others produce bread of ...
— Human Foods and Their Nutritive Value • Harry Snyder
... with which we have to compete in the western European markets. Still it must be remembered that Hungarian flour, owing to the dryness of the climate in which it is made, is the best in the world, while the flour of Canada made from Manitoba hard wheat is alike unsurpassed. As a rule much more than one half of our total exports of breadstuffs goes to Great Britain. Germany is our next best customer, but her imports of our breadstuffs are not more that a fifth to a tenth ...
— Up To Date Business - Home Study Circle Library Series (Volume II.) • Various |
