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| Nature 204, 1088 (12 December 1964); doi:10.1038/2041088b0 |
|
Alpha-Amylase Activity of Varieties of English Wheat
B. A. STEWART
Research Association of British Flour-Millers, Cereals Research Station, Old London Road, St. Albans, Herts.
ONE criticism of English wheat is its often very high and variable 
-amylase activity. It is well known that as the wheat grain begins to germinate its -amylase activity increases very rapidly. Conditions during a wet harvest are such that many samples of English wheat yield flours which are unsuitable for bread production by reason of this high activity.
© 1964 Nature Publishing Group
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