Experimental breadmaking is the ultimate test for wheat end‐use quality. This research objective was to investigate the consistency of different breadmaking methods in the evaluation of hard red spring (HRS) wheat. Sponge‐and‐dough method (SpDM) and straight‐dough method (StDM) were tested with varying loaf sizes and fermentation times.

中文翻译：

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硬红春小麦不同面包制作方法的比较及其与面粉品质参数的关系

实验性面包制作是对小麦最终用途质量的最终测试。本研究的目的是研究硬红春（HRS）小麦评估中不同面包制作方法的一致性。用不同的面包大小和发酵时间测试了海绵面团法（SpDM）和直面团法（StDM）。