10 Nov., 1916.] Milling and Bahing Tests of Victorian Wheat. 



649 



Federation, and Gluyas. College Eclipse, although amongst the varieties 

 showing good milling quality, gave disappointing returns on baking. 

 It would, however, be a good wheat for blending with other weaker 

 wheats. The Werribee wheats produced a few flours of good baking 

 quality. The majority of the loaves were lacking in texture and colour, 

 but gave fairly large loaves of good general appearance. The most 

 satisfactory loaves were baked from Commonwealth, Penny, Currawa, 

 and College Eclipse flours. 



Table IX. 

 Eesults op Baking Tests on Wheat from Rutherglen. 



From the Rutherglen wheats, although good volunied loaves were 

 baked, the average loaf was poor in colour, texture, and general appear- 

 ance. The varieties which gave the best loaves were Commonwealth, 

 Currawa, Dart's imperial, and Gluyas. 



As a blend of two or more flours generally produces a better loaf 

 than a flour of a single variety, a blend was made of the flonr from each 



