652 



.hninutl of A (jririiU nre, Vicfoi'id. [10 Nov., 1916. 



variety, and in a similar manner of the crossbreds. The blended flours 

 were afterwards baked with the following results, as shown in Table 

 XI.: — 



Table XI. 



Result of baking test of blends of the varieties and crossbred wheats 

 grown at Rutherglen, Werribee, and Longerenong : — 



The blends made from the Rutherglen wheats produced the largest 

 volumed loaves, which were of good texture, but were lacking in colour. 

 Another feature of this test was that all the blends gave loaves of better 

 texture and pile than these produced from the single varieties. Further, 

 the crossbred blends gave the best loaves in all respects. 



Gluten Content. 

 When making the gluten test on this season's f.a.q. sample of flour 

 •we found the recovered gluten was stronger in character than usual. 

 Further, that flour returning strong gluten will bake a more satisfactory 

 loaf if given an increased quantity of yeast food and more work. Another 

 point worthy of special mention is the regulation of the temperature 

 of the dough during the fermentation. After some experimental tests 

 had been made it was found that a temperature of 80° Fahr. gave satis- 

 factory results. The method we recommend as worthy of adoption for 

 present conditions is, briefly, to use more yeast food, and to allow the 

 fermentation of the dough to proceed at a temperature of 80° Fahr. 

 until the dough is on the point of dropping back. When this stage is 

 reached, it should be punched back, allowed to prove for forty minutes 

 longer, punching back every ten minutes during that period, after which 

 the dough may be moulded. The moulded dough should then be allowed 

 a further forty minutes to prove before being baked. 



