Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 5 of 5
Full-Text Articles in Agronomy and Crop Sciences
Wheat Quality For The Japanese Flour Milling And Noodle Industries, Graham Crosbie, Dianne Miskelly, Tim Dewan
Wheat Quality For The Japanese Flour Milling And Noodle Industries, Graham Crosbie, Dianne Miskelly, Tim Dewan
Journal of the Department of Agriculture, Western Australia, Series 4
About one-third of Australia's wheat production is used in the manufacture of Asian noodles. Japan is one of our most important noodle wheat markets. In that country much of the 900,000 to 1,000,000 tonnes of Australian wheat bought each year is used for noodle production. About 70 per cent of this wheat is Australian Standard White (ASW)from Western Australia. ASWis highly regarded for its suitability for the production of white, Japanese-style noodles. The remainder comprises mainly Australian Prime Hard (APH) which is valued for the production of yellow, Chinese-style noodles and for various breads. This article discusses quality aspects associated …
The Segregation Of Wheat For Noodles, Graham Crosbie
The Segregation Of Wheat For Noodles, Graham Crosbie
Journal of the Department of Agriculture, Western Australia, Series 4
The Western Australian segregation of wheat of selected varieties to cater for the requirements of the established Japanese noodle wheat market and an emerging market for this type of wheat in South Korea started in the 1989-90 season. In this article, Graham Crosbie, who pressed strongly for this segregation, explains the background behind its introduction and the need to ensure its success.
Grain Hardness Investigation, Department Of Agriculture, Western Australia
Grain Hardness Investigation, Department Of Agriculture, Western Australia
Journal of the Department of Agriculture, Western Australia, Series 4
No abstract provided.
Wheat Quality In W.A, J A. Parish
Wheat Quality In W.A, J A. Parish
Journal of the Department of Agriculture, Western Australia, Series 4
Three separate quality classes or categories of wheat are now received by C.B.H. These are a soft biscuit wheat, a hard bread wheat and a mixed grain suitable as a filler wheat in bread-making and for making noodles.
In this article the basis of quality differences between these classes of wheat is described and some of the terms and concepts used in distinguishing between cultivars (varieties) and classes of wheat are discussed.
Insignia Lowers Wheat Quality, J A. Parish, H. M. Fisher
Insignia Lowers Wheat Quality, J A. Parish, H. M. Fisher
Journal of the Department of Agriculture, Western Australia, Series 4
Farmers in Western Australia have been advised not to plant Insignia wheat because it has poor grain quality. Many farmers want to know why Insignia is considered poor quality and what harm it could do. This article answers these questions and suggests alternative, better quality wheats for all present situations.