FOODS HUMAN NUTRITION. 267 



climate, soil, and methods of liarvesting aud marketing. Rliiestem and Turkey 

 Red are two well-known varieties useful for comparison between north and 

 south Idaho conditions. 



According to the authors' summary, it appears that " in weight per meas- 

 ured bushel, of all varieties encountered, Turkey Red, a hard winter wheat, 

 stands highest; Red Russian, a soft winter wheat, stands lowest; Indiscrim- 

 inately between these two stand hard, semihard, and soft wheats of both 

 winter and spring varieties. It would seem, therefore, that regardless of 

 classification with i-eference to hardness, high, medium, and low weight per 

 bushel is with Idaho wheat a variety characteristic. 



" High, medium, and low protein content is likewise a variety characteristic, 

 but it is far from uniform in any one variety. With Turkey Red it so hap- 

 pens that high average weight per bushel is associated with high average 

 protein content ; with Red Russian, low average weight per bushel with low 

 average protein content. Nevertheless, within these or any other varieties the 

 relative protein content of several samples can not with any degree of cer- 

 tainty be predicted from I'elative weights per measured bushel." 



The protein content of Bluostcm wheat and of Turkey Red wheat grown 

 with irrigation in southern Idaho and with a rainfall of from 24 to 30 in. in 

 northern Idaho is practically the same, while the protein content of Blue- 

 stem and of Turkey Red grown on the dry farms of southern Idaho is greater 

 than when grown under irrigated conditions in the south, or under the humid 

 conditions prevailing in the northern part of the State. " If we may gener- 

 alize from this, within any one variety, on the basis of its protein content, the 

 wheat of north Idaho, and the irrigated wheat of south Idaho, are practically 

 of the same value for milling purposes. South Idaho dry farmed wheat is 

 superior to either." 



It is noteworthy, according to the authors, that in many homes where baking 

 tests were made straight flour obtained from the wheats under consideration 

 was given preference over high patent flours which can be secured in the local 

 markets, "a point which perhaps indicates merely that color in flour is of 

 less importance than heretofore it has been regarded in commercial grinding." 



From the laboratory and home baking tests the following conclusions are 

 apparently warranted, in the authors' opinion: 



" The crude protein and gluten content of flour from any variety of wheat is 

 a consideration of great importance in fixing Its value for bread making pur- 

 poses ; a reasonable amount must be present to insure ' lightness.' But from 

 several lots of flour representing as many different varieties of wheat, or 

 from several lots representing but one variety, the best results in baking are 

 not always obtained from those of greatest gluten content. Influence of 

 ingredients used in * setting ' the sponge and the skill of the baker are con- 

 siderations which should not be lost sight of. Our leading varieties, viz : 

 Bluestem, Forty Fold, Little Club, Red Chaff Club, and Turkey Red, in the 

 north ; Bluestem, Colorado No. 50, Defiance, Dicklow, Gold Coin, and Turkey 

 Red, in the south, at their best, are capable of yielding flour sufficiently rich 

 in gluten to insure the finest quality of light bread. If the best variety of 

 milling wheat is the one which most uniformly produces flour from which the 

 most satisfactory results can be secured in baking, then, of all varieties grown 

 in Idaho thus far examined, Turkey Red is the best." 



Wheat bread, E. Fleukent (Le Pain de Froment. Paris, 1911, pp. 7+223, 

 figs. 33). — This handbook discusses the composition and nutritive value of wheat 

 and wheat products, bread making, the modern baking industry, and other gen- 

 eral questions. 



