FOODS III MAN NUTRITION. 379 



FOODS HUMAN NUTRITION. 



The milling- and chemical value of the grades of wheat in th Manitoba 

 Inspection Division, crop of 1904, C. E. Sai sdebh and I . I - 

 Cent. Expt. Farm Bui. 50, pp. ?0). Studies are reported on the character and mill- 

 ing qualities of a number of varieties of Manitoba \\ heats. 



The milling rain, of tht grades of wJieat, C. E. Saunden pp. 5 L2 The 7 sam- 

 ples of high and l"\\ grade wheats, 2 of feed wheats, and l of frosted wheal included 

 in the investigation, it is believed represent fairly the grades shipped from Fori Wil- 

 liam, Manitoba. 



The results of the milling tests showed thai the amounts of straight-grade flour and 

 total Hour decreased from the higher to the lower grades of wheat, while the amounts 

 of Low-grade flour and of Bho'rtsand bran increased. The changes were fairlj n 

 lar. though the differences bel ween any 2 grades were more noticeable as the lo 

 grade w as approached. 



The large proportion of low-grade flour obtained from the i resl samples of 



wheat is, in the author's opinion, a dear indication of their inferior character. The 

 Btraight Hours from the different grades of wheat were much alike in color when dry, 

 though that from the lower grades was less creamy and of a grayish tint. In the 

 author's opinion all the Hours tested, excepl those ground from the feed wheat, were 



suitable for bread making. 



As regards the price of wheat, ""it is evident that what may he called the single 

 milling value of the different grades can never fix the prices that will he paid for the 



wheat. The highest grades will probably always command enhanced prices, while 

 the value of the lowest grades will he determined by their utility for feeding pur- 

 poses and not for milling. For some of the intermediate grades it seems possible 

 that millers could afford to pay relatively higher prices than those which have lately 

 prevailed if greater attention were given to the grinding of such wheat and special 

 efforts made to find the most advantageous markets for the product-." 



.1 cJiemical study of th grain and flour of the grades of wheat, /'. T. Shutt (pp. 13 20 . 

 A.nah Bes of the different grades of wheat included in the investigations noted above 

 and of the Hours ground from them are reported, ami the composition discuss id in 

 relation to the relative value of the different wheats. 



"We find a great similarity in composition between these wheats, especially 

 among the higher members of the series, as regards all the more important constitu- 

 ents, i. e., those which affect the bread-making quality, and we should presurmise, 

 therefore, that the grading has been based upon the relative yield of first quality 

 flour (of which color is an important factor) rather than upon the essential differ- 

 ence- in w hat mighl he termed the relative Strengths of the w heats. 



" As regards quantity of Hour, we have show n that in Buch a aeries the weighl of 

 the kernel and the weight per husliel. and to a minor degree the fiber, indicate the 

 relative Hour yield. Our results in these determinations are in excellent accord. 

 supporting the supposition that the grading of the w heats ha- been made primarily 

 from the standpoint of yield of first quality Hour. 



"The percentage of protein in the w heat undoubtedly is a measure of the strength 



of the resultant Hour, but if we except ... [a sample of \^r<\ wheat and one ..! 



frosted wheat] we scarcely think it would he justifiable to use differences in protein 

 content such as we have met with between these wheats (frequently less than 0.25 

 per cent ) as a basis for the arrangement of the wheats in their order of unrit. And 

 the same holds true for the data regarding gluten and gliadin. It i- highly signifi- 

 cant, therefore, that the resultant flours were found so uniform in quality for bread 

 making." 



