208 EXPERIMENTAL FARMS 



9-10 EDWARD VII., A. 1910 



The conclusion which must be drawn from this series of experiments is tiiiil 

 dampness in wheat although very injurious to its appearance does npt necessarily 

 injure, but under some conditions actually improves, the intrin&ic value (to the bakfT^ 

 of the straight grade flour produced from it. No doubt injurious action of the mois- 

 ture would commence earlier at higher temperatures than it did in this series of 

 trials, but on the other hand it should be remembered that the amount of moisture 

 present in the wheat in these tests was greater than that usually found in 'damp' or 

 ' tough ' wheat. ' 



EFFECT OF VARIOUS INGREDIENTS IN BREAD. 



The determinations of the baking strength of flour which have been made in thi.s 

 laboratory have always been based on what may conveniently be termed ' plain ' bread. 

 Nothing is added to the flour except water, salt and yeast, and a quantity of cane 

 sugar so small that it is probably all decomposed by the action of the yeast before the 

 fermentation of the dough is ended. 



Most of the home-made bread produced in Canada is probably essentially ' plain,' 

 but commercial bakers almost invariably add one or more ingredients to their dough 

 either to produce some special effect on the lightness, colour or flavour, or to make 

 their product comply with the requirements of the law so as to be sold as ' fancy ' 

 bread. 



The question naturally arises, therefore: whether the relative positions of various 

 flours in regard to strength will remain unchanged when other materials are added in 

 bread making. Considerable work has been done, in this laboratory, on this problein ; 

 but it comes up in so many different aspects that it would be premature to draw many 

 conclusions at present. In a general way it appears that most flours are affected 

 similarly when any additional substance is added to the dough. There are cases, how- 

 ever, where on.e flour is improved in strength by the addition of some substance whit-ii 

 produces little or no effect on another flour. 



Among the substances, other than water, yeast, salt and sugar, which are some- 

 times added to the flour or dough in bread making, the following may be mentioned: 

 Lard, butter, cotton-seed oil, milk, evaporated milk, malt flour, malt extract, diastase 

 and potatoes. 



All of these are quite unobjectionable, provided the bread produced satisfies the 

 taste of the consumer. 



SMALL PLOTS OF CEREALS, &c. 



The small plots grown in 1908 included several hundred of cross-bred origin which 

 were not quite fijied in character, as well as nearly 150 new cross-bred varieties of fixed 

 type but not yet named. Many new, selected strains of older varieties were also grown. 

 The small plots of new or little known named sorts were as follows : — 



Spring wheat. — B arietta, Gyangtse, Onega, Red Cedar, Rust-free Russian and 

 Seven Nations. 



Durum wheat. — lumillo and Pellissier. 



Oats. — Chinese Naked and Victory. 



Barley. — Early Indian, Gyangtse, Karim, Kars, Kutais, Leader, Leh, Taganrog 

 and Vologda. 



UNIFORM TEST PLOTS OF CEREALS, &c. 



The most important varieties of cereals, field roots, &c., which are obtainable 

 commercially are annually grown in test plots along with the cross-bred and selected 



