358 



EXPERIMENT STATION EECORD. 



at too and an average quality of bread of 104. Rnda Testli bad a volume of 

 110.2 and an average quality of bread of 104.(), wbile Red Wave bad a volume of 

 only 91.0 and an average quality of 97.3." 



" Tbe ideal wbeat is a beavy yielding variety baving good milling and baking 

 characteristics. Yield naturally commands tbe first attention, but we can not 

 get away from the fact that the wbeat is grown to be converted into flour 

 which must have the necessary strength to produce a good loaf of bread." 



According to the author, there apiiears to be some relationship between yield 

 per acre, weight per measured bushel, and quality of flour as indicated by size 

 and quality of tbe loaf of bread it will produce. 



The following table summarizes tbe experimental data from this standpoint: 



Yield and iccight of wheat, and quality of flour eoinjiarcd. 



"The above table shows that, taking the average of tbe results obtained for 

 the individual wheats and flours, as tbe yield of wheat per acre decreased, tbe 

 weight per measured bushel and the size and quality of tbe loaf the flour was 

 capable of producing, increased. 



"This statement, however, can not be applied to individual cases, for there 

 are two or three of the very poorest bread making wheats in tbe last or lowest 

 yielding group." 



Report of experiments with six different fl.ours, to determine whether 

 strong wheat or soft wheat flour is best for milk biscuits made with baking 

 powder, Mary U. Watson {Ann. Rpt. Ontario Agr. Col. and Expt. Farm, S'l 

 {t'JOH), pp. 2.'i2-2Jfl). — Strong flours, soft flours, and a blend of two sorts were 

 compared. The ingredients in making biscuits were weighed, oven temperatures 

 and losses in weight were recorded, and an attempt was made to keep experi- 

 mental conditions uniform. The general conclusions follow : 



" Otlier things being equal, soft wheat flours make tenderer milk biscuits 

 than strong wbeat flour. 



" (iiven a strong wbeat flour dough and a soft wheat flour dough of etpial 

 slackness and suitable for milk biscuits, tbe soft wbeat flour dough is the easier 

 to handle. 



"At the present prices of the different flours tbe strong wheat flour biscuits 

 cost more than soft wbeat flour biscuits. 



" It is possible that a larger proportion of fat used with the strong wheat 

 flour would yield biscuits of tenderness equal to those of soft wheat flour, but 

 the cost of fat makes that method of improvement a disadvantage." 



Milling and baking tests, C. E. Saunders {Canada E.rpt. Farms Rpts. J!)07, 

 pp. 219-223). — Milling and baking tests with spring wheat, durum wbeat, and 

 winter wheat previously reported (E. S. R., 19, p. SOI), are summarized and 

 additional data are given regarding the effects of storage on wheat and flour. 



According to the author, " tbe amount of improvement both in strength and in 

 color varies very much in the cases cited. In a few of the other flours studied, 

 little or no change could be found. . . . From the work already done on this 



