REPORT OF TEE CHEMIST 



143 



SESSIONAL PAPER No. 16 



The percentages of gliadin vary but slightly throughout the series, and though 

 somewhat lower than the figures we obtained from Red Fife representative of the 

 grades of 1907, they do not appreciably differ from many of the results from Red Fife 

 and other spring wheats previously examined by us. 



As in former work, we find there is a close relationship between the protein-con- 

 tent and the data representing the wet and dry gluten. As regards the physical 

 character of the glutens we could detect very little difference between them ; all were 

 good in respect to resiliency and elasticity. The colour of the glutens from the two 

 samples of Kharkov were, however, slightly more yellow than that of the Turkey Red. 



To obtain further information on the question of the relationship of composition 

 to volume of loaf, we made the determinations recorded in the following table. As 

 explained in Bulletin No. 60, it is held by certain investigators that the volume of 

 loaf is largely controlled by the amount of nitrogen-and-ash-free extract present in a 

 flour. The argument is that this extract being of the nature of sugar is capable of 

 producing gas under fermentation and the volume of gas so evolved determines the 

 volixme of loaf. 



Flours — Solids, Ash, Nitrogen, &c., in Aqueous Extract. 



Comparing the Cerealist's numbers for volume of loaf with the data for the 

 nitrogen-and-ash-free extract, no direct relationship is to be observed, though there 

 is a well marked tendency in the series towards an inverse ratio — the higher the per- 

 centage of extract the smaller the volume of loaf. This is practically what we found 

 in studying the grades of wheat of 1907, the results of which were published in 

 Bulletin No. 60. 



This series of flours was also utilized to further prosecute the inquiry respecting 

 any relationship that might exist between the ratio to total nitrogen of soluble ash 

 constituents and the shape of loaf — a matter fully discussed in Bulletin No. 60, Ex- 

 perimental Farm Series. In the following table we present these ratios and the 

 Cerealist's figures for the shape of loaf (i.e., height divided by diameter). 



