They were able to thresh enough wheat
to repay their debt of six hundred bushels and keep an additional three hundred of seed for the following year.
I measured in this way," said Sancho; "going to help her to put a sack of wheat
on the back of an ass, we came so close together that I could see she stood more than a good palm over me.
If you had to sow your wheat
twice, and three times, as I have done, you wouldn’t be so massyfully feeling toward the divils.
Daddy and grandpa are busy in there cornering wheat
Whereas the kernels of the latter two are released from their hulls by threshing, those of ancient wheats
remain enclosed in inedible hulls after threshing.
This was blended at a 15% replacement level with bran milled from representative samples of one hard red and two hard white wheats
Soft, low-protein wheats
are typically favored for making cakes, pastries, cookies, crackers and Oriental noodles.
Red and white wheats
are the most common in the United States.
According to Emma Jackson, HGCA's British Cereals Export manager, delegates were shown that bread wheat
grown in the UK was suited to making most types of bread and that soft wheat
was very successful when used for low volume breads and for blending with stronger wheats
Her CIMMYT colleagues, however, have developed what they call synthetic bread wheats
, which demonstrate that genetic crop diversity can be restored or even amplified.
The gene is normally associated with production of HMW glutenins found in wheats
that posess good bread-making qualities.
eastern soft wheats
have enough dough-mixing strength to make bread, while still making fine baked goods.