58 



■7oiir/i(i! of Ar/ricult iiif, Victoria. [10 Jan., 1917. 



This test shows the South Australian wheat to be the best milling 

 wheat as regards yield of flour and gluten content. Its water absorp- 

 tion capacity is also good. Among other variations noted, in reference 

 to the other wheats are: — -The New South Wales wheat shows a higher 



P4 









percentage of gluten, but a lower water absorption capacity than that 

 of our own local wheat, it also produced the lowest yield of flour. The 

 Western Australian wheat was poore.st in gluten and about mid-way 

 between the New South Wales and Victorian wheat for yield of flour. 



