150 



From the chart it will be ohsoi-vod that whon wheat weighins HO pounds per 

 Itushel is niilled into tlonr. T;!.!t(i i)er cent of all f,'rade of floui- is secured and 

 2r,.7!> per cent of feed or offals. While wheat testing (54 jiounds per bushel 

 yields S(» per cent of flour and 2(» per cent of offals, wheat testing ."> pounds 

 "per liushel yields (;t;.41 per cent of tiour and .'-.:!. .".".» jiei- cent of feed. Mr. Ander- 

 son has proposed this chart as a basis for the iiurchasing of soft wheats, and 

 lias constructed tables giving the commercial value of tiour and feed when wheat 

 is at different ])rices i)er bushel. 



In the case of hard wheat. Mr. Foster, chief inspector of the Northwestern 

 Consolidated Milling Company, has proposed the following table based upon the 

 average weight of KK) kernels:" 



. Milling test — Jtard ichent. 



From Mr. Foster's table it will be observed that the yield of flour from hard 

 wheat is directly proportional to the average weight of 100 kernels. It is 

 believed that these two tables will give an approximate idea of the flour yields 

 of wheat. Experiments at the Minnesota Experiment Station have also shown 

 that the yield of flour is directly pro])ortional to the weight per bushel of the 

 wheats 



While the weight per Itushel of wheat may serve as an index to the flour 

 yield, it does not give the value of the flour for bread-making purposes. Experi- 

 ments have shown that the lighter weight and lower grades of wheat produce 

 tiour of equal, and in many cases superior, bread-making value to heavier weight 

 wheat.c It is not possible to accurately estimate the l)read-making value of a 

 wheat from its weight per bushel or its conunercial grade. The color and 

 hardness of the kernels are the physical pi-operties which are the most valuable 

 ]n determining the bi-ead-making ((ualities of wheat, but from the data available 

 it is not possilile to fornuilate ev(>n tentative standards based On hardness. 



It has been found, however.'' that in the same sample of wheat grown from 

 a luiifoi'ni lot of seed kernels of ditt'erent degrees of hardness are ])resent, and 

 that the darker colored and more horny kernels contain the largest amount of 

 protein. This difference in color and density may serve as a means of selecting 

 glutinous Jind starchy wheats for seed purposes, provided the compai'isons are 

 confined to similar varieties which have been grown under like conditions. 



It has also been found that it is not i>ossible to s(>lect high-grade wheats on the 

 basis of nitrogen content alone, as shrunken and light-weight grains generally 

 have the m;ixiniuni nitrogen content: but a high nitrogen content associated 

 with a well-filled kernel is highly desiraitle. jtrovided the nitrogen is iu the 

 part of the grain used for floiu'-niaking jturiioses and not in the germ or offal 

 parts.c 



No definite relation appears to exist between the total nitrogen content and 

 the bread-making value of wheat. Two wheats may contain the same amount 

 of nitrogen and have entirely different values for bread-making i)urpo.ses, and 

 a wheat of average nitrogen content may produce better bread than one con- 



a Encyclopedia Americana, Wheat. 



6 Minnesota Sta. Rul. 00. 



f Minnesota Sta. P.ul. 8") : Ontario Agr, College Bui. 14. 



d Minnesota Sta. Bui. 8."i : Kentucky Sta. Rul. lia. 



e Ontario Agr. College Bui. 14: Nebraska Sta. Bui. 89. 



