FOODS HUMAN' NTTTRTTTON, 765 



FOODS— HUMAN NUTRITION. 



California white wheats, G. W. Shaw and A. J. Gaumnitz (California Sta. 

 Bui. 212, pp. 315-39-',, figs. 18, dgms. 3).— The results are given of an extended 

 series of investigations on the physical characteristics, chemical composition, 

 and milling and baking qualities of white wheats grown in California, more 

 jiarticularly White Australian, Bluestem, Little Club, Propo, and Sonora wheats. 



Measurements of the thickness of the bran indicated considerable variation 

 in different parts of the same kernel, " and that the bran from kernels on the 

 center of the head is thicker than in kernels from either end." 



The California white wheats, according to the data presented, have a low 

 nitrogen and protein content, the larger normal kernels usually carrying a 

 higher percentage of nitrogen than the smaller kernels of the same type. The 

 wheats are relatively high in fiber and low in ash and ether extract as com- 

 pared with the hard winter wheats. 



The wheat crop of 190.5 contained uniformly a lower nitrogen content than 

 did the crop of 1904. 



The overlap of gluten nitrogen in the salt soluble extract is represented in 

 the case of white wheat meals by the factor 0.15 per cent ; in the case of flour 

 by the factor 0.22 per cent. In the experimental work the polariscopic method 

 for the determination of gliadin proved very reliable, while the mechanical 

 .separation of gluten in the case of this class of wheats was A-ery unsatisfac- 

 tory. The California white wheats contain a larger proportion of their total 

 protein in the form of gluten than do most other wheats, and the gliaditi 

 number of these wheats is much lower than for those of the Middle West. 



These California wheats ordinarily produce a very white flour which bakes 

 darker than the tinted flours from winter wheats. The water absorption of 

 these wheats is relatively low. The white wheat flours absorb about 52 per 

 cent, and the hard spring wheat flours about 58 ytev cent. 



According to the baking tests, loaves showing the greater loss in baking, 

 other things being equal, are the lighter and whiter. Glutens from white 

 wheat flours are not tenacious in proportion to their gliadin content. When 

 hydrolyzed the glutens of these white wheats gave higher values than other 

 types of wheat, and in general the white wheat glutens were inferior in quality 

 and dull in color. 



Wheat investigations — milling, baking, and chemical tests, E. F. Ladd and 

 C. H. Batley (North Dakota Sta. Bui. 93, pp. 201,-253, dgms. 5).— The yield, 

 quality, and character of North Dakota wheats were studied in continuation 

 of previous work (E. S. R., 24, p. 760), and in cooperation with the Oflice of 

 Grain Standardization of this Department. 



The average quality of the hard siiring wheat of the 1910 crop was found 

 to be superior, both in the yield of flour and in the gluten content and baking 

 strength of flour, to the 190S and 1909 crops, while the average quality of the 

 1910 durum wheats was somewhat inferior to that of the two preceding crops. 

 The bearded spring or Velvet Chaff wheats, when dry and well cured, com- 

 pared very favorably with other hard spring wheats raised in the same locali- 

 ties. 



Milling tests with a small two-stand experimental mill showed that, when 

 properly handled, it will produce flours which indicate relative baking qualities, 

 but does not give accurate quantitative milling yields. 



" The durum wheats do not necessarily contain more crude protein and 

 gluten than the hard spring wheats, when raised under the same conditions. 

 The composition and feeding value of the by-products or feeds, as a usual 

 thing, bear a distinct relation to the composition of the wheats from which 



