11 JuxE, 1917.] 



The Milling of Wheat. 



355 



the conditioninp: liiiis, while Table II gives details of the tests obtained 

 from the flour of tlie different breaks and reductions from wheat Avashed 

 before entering the conditioning bins. 



The main points to be observed are — 



(1) The chemical tests do not show any marked difference in the 



strength and gluten contents of the flour from the same 

 I'eduction of the mills. 



(2) From both mills a better quality flour is obtained from C 



reduction than from A and B reductions. 



(3) In the final portion of the mill the flour possesses higher 



gluten and strength. 



(4) The flour from L reduction is particularly high in strength 



and gluten, and is similar in all respects to that obtained 

 from milling a macaroni wheat. 



(5) About 3 per cent, of the quality of flour referred to in (4) 



was obtained from each milling. 



(6) The withdrawal of the L reduction from the bulk would 



tend to improve the colour of the flour A\ithout perceptibly 

 reducing the strength. 



(7) There is a marked falling off in baking qualities after E 



reduction is passed. 



It is very noticeable that there is an improvement in the volume, 

 texture, and colour of the loaves made from the flour milled from 

 washed wheat, and it is evident that the more thorough cleaning of 

 the berry has improved the baking quality of the flour. The point is 

 particularly worthy of note, for too much attention cannot be paid 

 to the cleaning operations if the best quality baking flour is to be pro- 

 duced from our ordinary F.A.Q. quality wheat. 



Results of Chemical and Physical Tests on Flour from No. 1 Mill. 



