‘Aquilla'—a premium quality facultative bread wheat (Triticum aestivum)

Autor:	K. I. Sinclair, R. Hanson, A. S. Hay, W. B. Griffin, C. A. Munro, S. White, S. C. Shorter
Rok vydání:	2005
Předmět:	Crop Farinograph Facultative Agronomy food and beverages Sowing Food research Cultivar Horticulture Common wheat Biology Agronomy and Crop Science Bright-white
Zdroj:	New Zealand Journal of Crop and Horticultural Science. 33:219-222
ISSN:	1175-8783 0114-0671
DOI:	10.1080/01140671.2005.9514353
Popis:	‘Aquilla’ is a premium quality bread wheat (Triticum aestivum) bred by the New Zealand Institute for Crop and Food Research. Given appropriate management it is suitable for sowing in New Zealand in Canterbury from May until October and in the southern North Island in spring, and produces similar yields to the current standard spring wheat ‘Kohika’. It is resistant or moderately resistant to most common wheat leaf diseases and pre‐harvest sprouting. It produces a bright white flour with consistently high farinograph water absorption (3–4% higher than other New Zealand premium bread wheat cultivars). It has very consistent baking quality, producing medium‐high test bake scores at moderate work inputs. The name ‘Aquilla’ was chosen to reflect its high water absorption values.
Databáze:	OpenAIRE
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