766 KXPERIMENT kSTATION TiEOORD, 



produced, being higher in protein when produced fi'om high protein wheats, 

 and lower in protein when low protein wheats are used. The moisture content 

 of flours and feeds depends to a large extent on the moisture content of the 

 wheat before tempering, when the same method of milling is followed in all 



■ cases. With wheats of the same general tyi^e the loss in milling due to evapora- 

 tion runs approximately parallel to and increases with the moisture content of 

 the wheat before temiiering. when the same method of milling is employed." 



Milling experiments, A. E. V. Richardson and G. H. Stevens {Jow: Dept. 

 Agr. *Sfo. Aust., I4 UUJO), Ao. J, pp. J,59-46o, fig. 1; Ih (1011), Nos. G, pp. 560- 



■ 568, figs. 3, dgm. 1; 7, pp. 651-657, figs. 2).— Studies of the milling and baking 

 qualities of high-grade and low-grade wheats showed, in the authors' opinion, 

 that on the whole the wheats above the standard were of greater monetary 

 value than samples of the same variety below the standard, as they gave a 

 higher yield of flour of higher quality. 



A comparative study was made of the characteristics of wheat harvested at 

 the Parafield experimental farm in 1909, and the results are also reported of a 

 study of the absorption of moisture in conditioning wheat, that is, moistening 

 before grinding. Analytical results showed that, " with reasonable care condi- 

 tioning may be carried out so that practically all the moisture absorbed by the 

 grain will be contained in the external shell, and not interfere in any way with 

 the flour." 



With regard to the character of break flour, tests with a number of varieties 

 showed that, " providing a reasonable amount of break flour is produced, and 

 that the breaking process is conducted in a gentle manner with a view to nar- 

 rowing down the amount of break flour produced, the break flour is invariably 

 superior in color to the bulk flour. 



" The superiority of color, however, is not associated with a corresponding 

 superiority in strength. As a matter of fact, the break flours have, without 

 exception, given lower strength than the bulk flours." 



In general, the gluten content of the break flour was greater than in the 

 bulk flour, while the break flour was " undoubtedly weaker than the reduction 

 flour." 



From experiments on blending it was noted that " the strength of the mix- 

 tures obtained from the blending of the flours is considerably above the 

 strength of the corresponding mixtures obtained in blending wheats." 



The authors believe that the probable nitrogen and gluten content of any 

 mixture of either wheat or flour may be calculated with considerable accuracy, 

 provided the nitrogen and gluten content of the component parts of the mixture 

 is known. 



" The probable strength of a given mixture, either of wheat or flour, can 

 not, however, be determined by simple calculation, but the . . . [flgures re- 

 ported] tend to prove that if a weak or medium strong wheat be mixed with 

 a strong flour wheat considerable improvement in strength of the two former 

 takes place, and the improvement, especially with blends of flour, is consider- 

 ably in advance of what might be expected from a knowledge of the strength 

 of the originals of the blend." 



Analysis of the products of hydrolysis of wheat gliadin, T. B. Osborne and 

 H. H. Guest (Jour. Biol. Chem., 9 {1911), No. 5, pp. //25-7/58).— Studies were 

 undertaken to reduce the discrepancy between the amount of hydrolytic cleavage 

 products recoverable from wheat gliadin and the theoretical amount. 



According to the authors, " 72.46 per cent of the total nitrogen was recovered 

 in definite form, [and], iu fact 75.7 per cent are shown by the complete analysis 

 to be accounted for. This difference is largely due to the decomposition of the 

 bases, ti*yptophane, and other amino acids during the distillation." 



