J. R. Fleming, J. A. Johnson, and B. S. Miller. Copyright 1960 by the American Association of Cereal Chemists, Inc.
The effects of environment, wheat class, and variety on alpha-amylase and protease activities of malted wheat have been investigated. Because of the large variety-station interaction, the effect of variety and station on enzyme activities of hard red winter wheat malts was nonsignificant. Within a given station or variety significant differences were observed. On the basis of the enzyme activities of their malts, the wheat classes were rated in the following order: soft white, soft red winter, hard red winter, durum, and hard red spring.