FOODS HUMAN NUTRITION. 761 



grown in 1908 and 1900 was carried on in continuation of earlier work (E. S. 

 R., 20, p, 859). A few samples of flour submitted to the station were included 

 to the test but with these exceptions the wheats studied comprised hard red 

 winter wheats, hard red spring wheats, and durum wheats, collected for the 

 work. 



As shown by the results of the investigations, there was a wide range in 

 quality and composition in each class of wheat. With respect to quality the 

 authors believe no hard and fast lines of division can be drawn between the 

 classes. The hard wheats as a whole yielded flours highest in baking strength, 

 and this was also characteristic of the hard spring wheats. 



In the case of the wheats grown in 1908 the samples obtained from points 

 west of the Red River Valley yielded flour of better quality than those from 

 the valley counties. In the case of the 1909 crop the differences were less 

 noticeable. 



"Hard red winter (Turkey) wheats raised in the northwest did not yield 

 flour of as good quality as the same wheat raised in sections of Kansas and 

 Nebraska, although the flours contained a higher average percentage of crude 

 protein. 



" The average durum patent flour, when properly milled, will yield bread of 

 good quality, although somewhat yellow in color. 



" The quality of durum wheats is higher when produced in the drier sections of 

 the State." 



In order to ascertain the influence which wetting or tempering has upon the 

 yield and quality of flour, tests were undertaken with durum wheats. " While 

 the results were not conclusive, they seem to indicate that the best general re- 

 sults were obtained when the wheat was wet and allowed to stand for 16 to 20 

 hours, then heated or steamed immediately before going to the rolls. While 

 most merchant mills do not have sufficient storage capacity to enable them to 

 handle the wheat in this manner, these investigations made evident that 

 thorough wetting and storing for as long a time as is ixissible up to 20 hours 

 or even longer, is to be recommended." 



The Humphries process of treating- flour (Millers' Gaz., 3'/ (1911), No. 4^, 

 pp. 5.'f6-5-'f8, Jiffs. 7). — A popular summary of the effect upon the size and shape 

 of the loaf of adding bran products to flour and also of the effects of the water 

 used for spraying the wheat during milling. It is claimed that if a water ex- 

 tract of bran products is added in bread making, ash constituents excluded in 

 the manufacture of white flour are restored to the bread. 



Changes in the weight of stored flour and butter, J. T. Willakd (Bui. 

 Kans. Bd. Health, 7 (1911), No. 1, pp. 9-llf). — With a view to securing data 

 for use in food inspection work, studies were made of the losses of flour and 

 butter when stored under commercial conditions. 



Twenty-seven sacks of flour weighing close to 48 lbs. each were stored for a 

 year and weighed at intervals, the test beginning in August. The sacks were 

 piled in 3 layers of 9 sacks each in an airy room heated to ordinary temperature 

 aud screened for protection from mice. The average loss per sack per year 

 was 0.52 lb. The greatest loss in weight, 0.79 lb. per sack, was noted at the 

 end of 8 months, showing that there was a slight gain in weight during the 

 spring and summer months. " It will be seen that it would be quite possible for 

 flour to leave the mill with sacks containing the full amount required and 

 yet be short in weight at a later date, due to loss of moisture." 



The loss of water during storage under different conditions was studied with 

 samples of butter packed in tubs and in pound prints wrapped in parchment 

 paper and placed in paraffin cartons. Part of the cartons were packed in a 

 wooden case and others were stored separately. In comparison with these 



