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Manitoba flour, a name chiefly used in Italy, is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is a strong flour, and distinguished from weaker flours as measured with a Chopin alveograph. [1]
The wheat grain classes used in the United States are named by colour, season, and hardness: [7] [8] [9] Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein. [8] [9] Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked ...
[40] [44] [45] [46] Some suggested explanations for this increase include the following: the growing westernization of diets, [44] the increasing use of wheat-based foods included in the Mediterranean diet, [47] [48] the progressive replacement of rice by wheat in many countries in Asia, the Middle East, and North Africa, [44] the higher ...
Wheat origins by repeated hybridization and polyploidy (e.g. "6N" means 6 sets of chromosomes per cell rather than the usual 2). Only a few of the wheat species involved are shown. The goatgrass species involved are not known for certain. [6] Aegilops is important in wheat evolution because of its
The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report "Grain Market Report". The quantities of wheat in the following table are in million metric tonnes. All countries with a typical production ...
The following are 33 varieties of Canadian wheat listed by the year they were recognized formally, their parentage, where they were developed and any other remarks. [2] [3] Red Fife, [4] 1885. The seed was sent to David Fife in Peterborough, Ontario, taken from a ship in the Glasgow port originating from Danzig. A friend of his sent him seed ...
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
By 1920, Marquis wheat accounted for 90 percent of the hard red spring wheat planted on the Canadian prairies. The introduction of Marquis resulted in wheat production in Saskatchewan doubling between 1906 and 1920. Marquis was eventually replaced by rust-resistant varieties like Thatcher, Apex, and Renown. [4]
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