FOODS HUMAN NUTRITION. 257 



"The Now South Walos sample was intermediate in bushel weight, gave 

 slightly less flour thau either of the other wheats, but the quality of the flour 

 was superior to either Victorian or South Australian. The protein content 

 of both wheat and flour were comparatively high, the gluten content and water 

 absorption higher than either of the other samples. The flour on baking gave 

 an excellent loaf of good texture and color, and the volume and pile were very 

 good. 



" The Victorian sample gave the highest bushel weight, and yielded the 

 greatest quantity of flour, but the flour contained slightly more moisture than 

 the other samples. It had the lowest protein and gluten content and the lowest 

 ratio of soluble nitrogen to total nitrogen. On the other hand, the yield of 

 bread was good, and the volume and texture excellent. 



" The South Autralian sample was lowest in bushel weight, intermediate in 

 yield of flour, moisture, protein, and gluten content. The dough did not rise to 

 the same extent as either Victorian or New South Wales, and the volume and 

 pile of the loaf were slightly poorer than either of the other flours.*' 



In the third paper milling and baking tests made with 32 samples of typical 

 Australian varieties of wheat grown at two experiment stations during the 

 season 1912-1.3 are discussed. 



According to the authors' summary, " the percentage of straight grade flour 

 produced from the sjimples, and this in a large measure determines the value 

 of the grain, varied from 08.7 per cent in the case of King Early to 73.5 iier 

 cent with Yandilla King. The break flour varied from 1.4 per cent with 

 Huguenot to over 12 per cent with White Tuscan and Dart Imperial. Break 

 flour, as a rule, has a determining effect in the color of the flour, the more 

 break flour the poorer the color. 



" Similar variations were noted with respect to the amount of water re- 

 quired to bring the grain into condition for milling. The maximum, 9 per cent, 

 was required for the flinty durum varieties — Kubanka and Huguenot — while 

 the minimum, 3 per cent, was required by soft varieties like Dart Imperial 

 and Yandilla King." 



Considerable differences were noted with respect to the volume of the loaf, 

 and the authors consider it questionable whether the best results are obtained 

 from high strength flours by baking them under the same conditions as low 

 strength flours, which formed the bulk of the types tested. " The yield of 

 bread varied from 461 to 480 gm. per standard loaf, and the volume from 1,310 

 cc. to 1,710 cc. What is more important still, the texture and quality of the 

 loaves varied very considerably in the different varieties." 



As pointed out, the moisture absorbed in the process of conditioning is ulti- 

 mately retained in the milling products, and so the amount absorbed by different 

 varieties is of some importance to the miller. The nioi.stTire content of 

 Australian wheats is low, and a considerable amount is absorbed in storage in 

 a grain shed or during transportation to Europe. The amount so gained is of 

 direct value to the wheat exporter. 



" The amount gained during storage or transportation to England largely 

 depends, of course, on the locality in which the wheat is grown. From evidence 

 submitted to the South Australian Royal Commission on the marketing of 

 wheat, it would appear that the increase of weight accruing from storage for a 

 period of 6 months amounted to from 0.7.5 to 3.5 per cent of the total weight of 

 wheat." 



In addition to the milling and baking tests, a special study was made of the 

 protein and gluten content of the wheats under consideration. The protein 

 varied from 10.31 per cent with Marshall No. 3 to 14.68 per cent with Thew, 

 and a similar range was noted in the case of the protein content of the flour, 



