1096 



EXPERIMENT STATION RECORD. 



milling products ground from the .«ame lot of No. 1 Northern wheat of good quality, 

 weighing 5S llw. to the bushel. The chemical composition of the samples follows: 



CinnpnKiliun of Jlonr und viUlhKj products ground from the same lot of wheat. 



Name of sample. 



Ash. 



90 per cent patent.. 



Clear grade 



First breali 



Second break 



Third break 



Fourth break 



First germ 



Second germ 



First middlings 



Second middlings. . 

 Third middlings... 

 Fourth middlings.. 



Fifth middlings 



Si.xth middlings ... 

 Seventh nii<idlings. 



First tailings 



Second tailings 



Second tailings cut 



Shorts duster 



Shorts middlings. . . 

 Wheat 



• cent. 

 0.48 

 .85 

 .61 

 .5-2 

 .49 

 .71 

 .48 

 .59 

 .42 

 .42 

 -37 

 .■38 

 .42 

 .37 

 .47 

 .77 

 .65 

 .83 

 1.61 

 4.03 

 1.82 



As shown by technical and baking tests the dry gluten ranged from 12.60 per cent 

 with the first germ to 20.35 per cent with the fourth break. The greatest expansive 

 power of the gluten was found with the second middlings and the lowest with the 

 first middlings. 



The largest-sized loaf from a given quantity of flour was obtained with the 90 per 

 cent patent and the smallest loaf with the shorts duster. "The fifth middlings flour 

 produced the best quality of bread, both in texture and color. The second break 

 flour produced the best bread of the break flours. Flours from the shorts duster and 

 tailings produced poorer breads than did the middlings or break flours. . . . [In 

 general it may be said] that the best quality of bread was produced from the mid- 

 dlings flour and that the largest-sized loaves were not made from the flours contain- 

 ing the largest amounts of gluten or protein. The quality of the gluten and the 

 absence of impurities in the flour, as dust and debris particles, influenced the char- 

 acter and size of the loaf more than other factors." 



The chemical composition of the whole wheat used in the above test and the wheat 

 offals is shown in the following table: 



Composition of wheat and the offals obtained from it. 



The relative protein content of wheat and jlour, H. Snyder {Minnesota Sta. 

 Bid. 85, pp. 203-210) . — The relation between the protein content of wheat and the 

 standard grades of flour and also the relation between the gliadin content of flour 

 and the size of the loaf and commercial value of bread were studied. Composite sam- 



