WHEATS AND FLOURS OF AROOSTOOK COUNTY. I09 



parable. It is noted that all of these ]\Iaine milled flours were 

 very deficient in the content of wet gluten as compared with the 

 standard ^linneapolis first patent. ^^llile the defect may be 

 due to a low gluten content in ]\Iaine grown wheats, it would 

 seem that a large part of it is due to milling. Samples 6349 

 and 6356 were made from carefully bred ■Minnesota wheat. 

 There is little doubt that if these same wheats had been milled 

 by the expert millers of the Consolidated Milling Company in 

 their large plant that the resultant flours would have been equal 

 to the ^linneapolis standard. In other words, the ]\Iaine miller 

 did not work as close to the outer lavers of the wheat berrv as 

 the western miller would have done. 



By referring to the percentage of protein given in the tables 

 on pages 105 and 106 it will be seen that there is in general a fair 

 conformity between the amount of protein and that of wet gluten. 



The standard flour produces a loaf of maximum weight and 

 size from a given weight of flour. Both of these factors are 

 largely dependent upon the amount of gluten which the flour 

 carries. W liile experiments by Snyder* indicate that in a flour 

 of the highest bread making properties there is a definite ratio 

 of gliadin to glutenin (the two substances which together consti- 

 tute gluten), these particular flours were not examined for these 

 constituents. 



It will be noted that while most of these ]^Iaine milled flours 

 gave a loaf nearly equal to or greater in weight than the stand- 

 ard flour, that the loaf as shown by its measurements was con- 

 siderably smaller. This means that the bread was heavy as 

 compared with the ^Minneapolis standard described on page 108. 

 The bread from 6415 while giving a loaf of low weight, a draw- 

 back from the baker's standpoint, was large in proportion to its 

 weight, and so far as texture and appearance were concerned, 

 the expert had no criticism to oflfer. It is interesting to note that 

 this flour, which from the standpoint of the consumer was the 

 best of any of the ]Maine flours, was made from wheat which had 

 been grown for many years in Aroostook county. The report 

 of the expert shows that the flours depart from the ^linneapolis 

 standard in appearance, in working and in baking. 



The imperfect and uneven granulation are due to faulty mill- 

 ing and can, of course, be corrected, at least, in part, although it 



« IJul. 101, Offite of Experiment Station-, U. S. Dept. Agr., p. 61. 



