REPORT OF TEE CEREALI8T 



207 



SESSIONAL PAPER No. 16 



beginning, to over 28 per cent at the close. The kernels of wheat were so soft as to 

 be easily cut in two with the thumb nail. The temperature during these last seven 

 days varied from 8 to 10 degrees C. (about 47 to 50 degrees Fahr.). On December 10 

 the whole of the remainder of the wheat (milling number 252) was removed from the 

 vessel and dried off like the other lots. 



The five samples of wheat were kept under uniform conditions for some time and 

 then ground. The samples of flour were stored together for several weeks and finally 

 subjected to baking tests. 



The table following gives some of the most important details brought out in the 

 study of these samples. 



No figures in regard to the flour yield are here given as the differences observed 

 were very slight — quite within the limits of the possible experimental variations. 



All the flours, before testing, contained not far from 8 i>er cent of moisture. The 

 figures given in the table have been recalculated, where necessary, on the basis of 8 

 per cent of moisture. 



The effect of the water in destroying the brightness and richness of colour of the 

 wheat was very marked, the samples kept damp for the longer times having, when 

 dried again, almost the appearance of soft wheats. They did not, however, show any 

 noteworthy increase in the proportion of break flour obtained from them. 



The action of the moisture, as shown in the table, caused a decided lowering of 

 the weight per bushel, from the very beginning. 



The later samples also show less water absorption in making dough, though the 

 difference in this respect is trivial until No. 249 is reached. In regard to volume, 

 shape and texture, the bread made from the damp wheats was better the longer they 

 had been exposed to the (supposed) adverse conditions, until No. 249 was reached. 

 After this there was a sudden falling off. The figures for baking strength (which are 

 an attempt to express under one head the average conduct of the flour in all respects) 

 show an unmistakable improvement vp to No. 249. This sample, though slightly 

 musty when very damp, showed no mustiness in the bread. Indeed the bread produced 

 from it was distinctly the most attractive, except that it had perhaps a somewhat less 

 rich flavour than the bread made from the samples with lower numbers. No. 248 was 

 distinctly superior to the original sample and No. 247 slightly so. No. 252 produced 

 very poor bread of rather dark colour and slight musty flavour. The colour of the 

 bread from the other four samples was practically uniform. The baking tests were 

 repeated several times and showed a striking agreement between the different bakings 

 in regard to all the samples. 



