3G2 EXPERIMENT STATION RECORD. [Vol. 37 



" The flour from the western red and western white wheat is very low In 

 strength and absorption and has the general characteristics of other soft-wheat 

 flours. The flour is best adapted for the production of crackers and pastry 

 products. The bread produced from this wheat is very close-textured and 

 heavy. 



" Durum wheat is decidedly different from the wheat of any other class. 

 Although generally yielding a high percentage of flour, the flour is usually very 

 creamy or yellow in color and consequently receives a low score for color. 

 In spite of the fact that the flour contains a very high percentage of crude 

 protein, it falls between the hard winter and western red wheats in baking 

 strength. In water absorption the flour is slightly superior to that of all other 

 classes. The flour from this wheat is not popular for bread-making purposes 

 on account of its creamy color, but it is especially adapted for the manufacture 

 of macaroni and similar products." 



A table is given showing the average of results of all baking tests of each of 

 the Ave classes of Montana wheat. 



The capacity of wheat and mill products for moisture, W. L. Stockham 

 (North Dakota Sta. Rul. 120 {1911), pp. 91-181, figs. i2).— This bulletin re- 

 ports the results of an extended study of the absorption of water vapor and 

 water in the liquid state by wheat and wheat products. The results of the 

 study may be summarized as follows : 



" The capacity or amount of water required to make a mixture of a given 

 consistency of water and colloidal material is greatest when the component 

 parts are in a state of equilibrium with each other. 



" The capacity of wheat and Its products for atmospheric moisture and water 

 increases as the physical equilibrium between the component particles is ap- 

 proached. Wheat has a higher moisture capacity than any of its products. . . . 

 Starch prepared from patent flour has a higher capacity for atmospheric mois- 

 ture than that from clear flour. 



"The capacity of wheat for atmospheric moisture is greater at 0° C. than at 

 higher temperatures, dimini.><hing with Increase in temperature. Above GO" 

 it is dependent upon chemical changes which in turn are dependent upon the 

 amount of moisture available. With the humidity zero the capacity is zero 

 regardless of the temperature. At the saturation point between and 40° C. 

 tlie theoretical limits are only one-third to one-half reached because of secon- 

 dary changes produceil by enzyms, bacteria, and molds. 



" Previously sprouted wheat absorbs both water and water vapor more rapidly 

 than wheat in the natural state. It reaches its maximum sooner but does not 

 reach as high a maximum as the normal wheat. WMieat products have a more 

 rapid rate of adjustment to modified moisture conditions than wheat and are 

 more subject to secondary changes. 



" Germination does not take place from water absorbed from the atmos- 

 phere (condensation excluded). 



"The rate of change of the moisture content of wheat in the atmosphere or 

 in water becomes slower as the maximum limits are approached. . . . 



" The absorptive capacity of the wheat varies inversely as the water-absorb- 

 ing power of the flour produced from the same wheat, and as a rule inversely 

 to the protein content. The dururas are similar to hard red spring wheat sam- 

 ples of the same protein content In rate and quantity of water absorbed. . . . 

 The absorptive capacity varies with the protein content of flours of the same 

 grade. This relation is not so marked between different flour grades. . . . 



'• Sprouted wheat flour has on the average a 2 per cent lower iibsorption 

 than that from the same wheat in the natural state. Both normal and sproutetl 



