Abstract
BEFORE the War, only a relatively small percentage of the wheat used in bread in the British Isles was home-grown. During the War, however, the acreage of home-grown wheat has more than doubled, and a large proportion of this wheat is used in bread-making grists (on occasions as much as 60 per cent of the grist). This in turn has raised the question of the most suitable varieties for bread-making. Unfortunately, this is not a simple question to answer since the quality of wheat is influenced by season and environment. Nevertheless, the National Institute of Agricultural Botany has recently issued a report giving broad recommendations based on the results of trials carried out over a long series of years.
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GREER, E., HUTCHINSON, J. Dormancy in British-Grown Wheat. Nature 155, 381–382 (1945). https://doi.org/10.1038/155381a0
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DOI: https://doi.org/10.1038/155381a0
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