150 



EXPERIMENTAL FARMS 



9-10 EDWARD VII., A. 1910 



The data for the protein and gliadin are throughout the series very close, and 

 consequently show that the treatments which the wheats have severally received had 

 not affected the percentages of these constituents in the resultant flours. They offer 

 no basis for the differentiation of the flours as to quality, nor would great differences 

 be looked for frorti an inspection of the Cerealist's marks for strength, as with the 

 exception of the last member of the series these differ but slightly among themselves. 



Considering the gluten data, it is rather significant that no falling off in 

 quantity or quality could be detected in the flour from the wheat that had been kept 

 damp for as long as ten days. In the case of the two flours (Nos. 6611 and 6612) 

 obtained from the wheats which were kept twenty and twenty-seven days, respec- 

 tively, in the damp condition, there was a slight falling off in the percentage of dry 

 •gluten and a noticeable deterioration in the quality, more especially in that of No. 

 ■6612. 



The slight inferiority observed in No. 6611 is not noticeable in the results ob- 

 tained by the Cerealist for baking strength. In the case of 6612, however, a gluten 

 of most decidedly poor quality, a very considerable falling off in strength is recorded. 



The results for the nitrogen-and-ash-free extract throw no light upon any relation 

 that may exist between this datum and volume of loaf, as will be evident from the 

 following figures : — 



NiTROGEN-AND- Ash-free Extract and Volume of Loaf. 



As regards the effect of continued dampness we cannot observe any regular varia- 

 tion in the amount of nitrogen-and-ash-free extract; indeed the variation is almost 

 inappreciable, except in the case of No. 6612 obtained from the wheat which had been 

 damp for twenty-seven days, in which the extract is about two per cent higher than in 

 the rest of the series. 



The ratios of soluble ash constituents to total nitrogen do not vary within any 

 wide limits, and it is impossible from a study of such differences as do occur to detect 

 any influence of the treatment to which the wheat had been subjected or to establish 

 any direct relationship between these data and those for the shape of loaf. It is 

 worthy of note that the Cerealist's marks for shape of loaf differ but slightly through- 

 out the series. But he reports that in order to obtain a well shaped loaf from No. 

 6612 it is necessary that there should be a considerable reduction in the amount of 

 water added to the flour when malting the dough. 



