Arizona .\gricuuur.\l K-XPEuiMiiNT Sr-vrioN 



459 



TABLE XVI. — UAKING 'IKSTS^'S CROP OF 1919 



*The baking test, analyses of wlieai and nour, and milling tests reported in the 

 following tables were made by the Milling Department of the Kansas State Agri- 

 cultural College. 



TABLE xvi. — Contimicd 



TABLE xvL — Continued 



Arizona Exp. Station No. 



Loaf No 



-Absorption 



Time of fermentation 



Maximum volume of dough 



Oven rise 



Weight of loaf 



Volume of loaf 



Color of crumb 



Texture of crumb 



Bread qualitv factor 



Rank 



Irr'g"d 

 Sonora 



Kanred lE-88 



7 



63.3 



210 



1925 



3.6 



514 



1825 



92 



92 



91.75 



13 



8 



61.3 

 214 



2125 



4.25 

 522 



1860 

 91 

 92 

 92 

 12 



9 



71.7 



200 



1975 



4.45 



556 



1810 



92 



92 



91.5 



14 



