IMPROVEMENT IN QUALITY OF GLUTEN. 



91 



Table 22. — Sinnman/ of analyses, shoicing relation cf proteid nitrogen to gliadin-phs- 



ghitenin nitrogen. 



Percentage Number 

 of— of— 



Range of 

 percentage of 

 gliadin-plus- 

 glutenin ni- 

 trogen. 



Glia- 

 din- 

 plus- 

 glii- 

 tenin 

 nitro- 

 gen. 



^'^°- An- 

 teid A^,. 



nitro- *'^ 



gen. 



ses. 



Itol.o 1.34 



1.5 to2 1.80 



2 to 2.5 2.18 



2.5 to3 2.70 



3 and over — | 3. 56 



3. 08 

 2.76 

 3.08 

 3.64 



4.81 



Ker- 

 nels. 



15 i 333 



55 



52 



5 



2 



442.5 

 3S0. 1 

 183.8 

 270.5 



■Weight (in grams) of- 



Kernels. 



6. 6228 

 9. 0243 

 7. 2520 

 3.0696 

 4. 8196 



Average 

 kernel. 



Gliadtn- 

 J plus-glu- 

 tenin ni- 

 trogen 

 in ker- 

 nels. 



I 



0. 019.39 

 .02016 

 . 01935 

 .01734 

 . 01801 



0. 09198 

 . 16392 

 . 14641 

 . 08310 

 . 17771 



Proteid 

 nitrogen 

 in aver- 

 age ker- 

 nel. 



0. 0005S43 

 . 00)5538 

 .00()5S72 

 . 0006370 

 . 0O0S657 



IMPROVEMENT IN THE aUALITY OF THE GLUTEN. 



It is well known that large differences exist in the bread-making 

 values of different varieties of wheats even when they have approxi- 

 mately the same gluten content and are raised in the same locality. 

 This fact is generally attributed to differences in the c^uahty of the 

 gluten. 



W. Farrar" points out the difference in the bread-making qualities 

 of two wheats due to the cjuality of the gluten. He compares Saxon 

 Fife wheat, which had a gluten content of 9.92 per cent, and which 

 produced 309 pounds of bread from 200 pounds of ffour, with Purple 

 Straw Tuscan wheat, which had a gluten content of 9.94 per cent, and 

 which produced only 278 pounds of bread from the same quantity of 

 flour. 



In this case it was not the amount but the quahty of the gluten that 

 determined the greater excellence of the Saxon Fife wheat. 



It has further been stated by Girard,'' Snyder,' and Guthrie'^ that 

 the ratio in which gliadin and glutenin exist in the gluten determines 

 its value for bread making. 



It was considered desirable to ascertain whether the proportions 

 of these two constituents remain about the same in wheats of high 

 and of low content. If the quality of the gluten remains constant as 

 the quantity increases, the value of the wheat for bread making wiU 

 improve in about the same ratio. If, on the other hand, there is a 

 tendency for the quality to deteriorate as the quantity increases, 

 there would be greater difffculty in effecting improvement. 



In Table 23, analyses of the crop of 1903 are arranged in groups 

 according to their content of gliadin plus glutenin. The first group 

 comprises all plants having less than 1 per cent, ^ind each succeeding 

 group increases by 0.25 per cent. It is foUowed by Table 24, which 

 is a summary of Table 23. 



« Agricultural Gazette of New South Wales, 9 (1898), pp. 241-2.50. 



''Conipt. Rend., 1897, p. 876. 



'"Minnesota Experiment Station Bulletins ,54 and 63. 



<^ Agricultural Gazette of New South Wales, 9 (1898), pp. 363-374. 



