Table 13.1
Classification of wheat grains
Variety
Characteristics
Flour yield (%) Protein (%) Properties
Uses
Group
a
Soft red winter (GP),
Jal (JA), Salamanca (SA)
Semi-long grain, brown-orange color 69.7
10.2
Soft wheat, soft gluten
Cookies III
Rayón (RA)
Long grain, red and brown color range 70.2
10.5
Robust flour and little extensible,
short and robust gluten
Breads IV
Dark Northeast Spring,
Canadian (RC), red
Slim and short, oscure color
68.7
12
Hard gluten and robust
Breads I
Hard red winter (HR),
Arandas (AR)
Slim and short, copper color
68.5
12.4–14
Hard gluten, robust and extensible Breads II
a
Source
Modified from www.sagarpa.gob.mx/Pronase/productos/trigo2.html
368
M. S. Acosta-Navarrete et al.