Agricultural and Biological Sciences
6 years ago

Finnish spring wheats classified for perfect bread making quality!

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Agricultural and Food Science
The bread making quality of Finnish spring wheats - a proposal for classification
Jari Peltonen, Tapio Juutti, Juha Suopelto

Paper Summary

The study aimed to establish quality criteria for Finnish spring wheat used in bread making. Researchers analyzed 101 wheat samples based on protein content and dough quality. They classified the wheat into five quality classes ranging from medium to very high baking quality. The goal was to help farmers and breeders select wheat varieties suitable for bread making.

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