The effect of variety and environment of wheat on the volumes of test loaves moulded by hand and by machine

Abstract

The influence of dough-moulding techniques on the volumes of test loaves has been investigated. The effects of variety of wheat, locality of growth, and season have also been studied.

Because of the strong influence of variety, locality, and seasonal conditions on the protein content of wheat and flour, and in turn the effect of protein level on loaf volume and baking quality, an analysis of covariance with protein content was performed.

Where protein levels in the flour were high, hand-moulded loaves had greater volume than those moulded by machine, the reverse being the case where protein levels were low. Flours of Spica variety tended to be overrated and of Heron variety underrated by hand moulding relative to machine moulding but the manner of moulding did not affect the overall ranking of varieties.

Variety, season, and locality each influenced volume even after allowing for the effect of protein level. Varieties should be evaluated over a range of environments because of variability from trial to trial.