250 ENVIRONMENT AND BAKING QUALITIES. 



(Mirpurkhas, Lvallpur and Gurdaspur) behaved quite well at these 

 stages. After conditioning, they were more uniformly mellow than 

 the Ganges Valley lots, but they required the same percentage of 

 water as those to yield optimum separations. 



The baking trials provided an interesting surprise ; for by each 

 of the methods described hereinbefore as A, B and C, the Indus 

 Valley lots showed a substantial superiority in strengtli and stability 

 over the others, and the Black Soil lots a slight but still appreciable 

 superiority in strength over those from the Ganges Valley. Having 

 regard to my previous experience, it was no surprise to find that 

 even the last named were distinctly superior in these respects to 

 the ordinary Indian wheats of commerce, Karachi, Calcutta, or 

 Bombay. Of course, it nuist be remarked that I have been handling 

 in these trials small quantities of wheat on an experimental scale, 

 but as the results set out in the following tables are in conformity 

 throughout with this verdict, my opinion as to stability and strength 

 is a confident one, but because it is impossible to obtain optimum 

 results as regards colour of flour and bread in testing such small 

 lots, I do not want to say nmch concerning that point of quality, 

 but it was obvious that, in this respect also, the real worth of the 

 Lyallpur lot is at variance with its appearance, for the colour of the 

 crumb was very good, fully equal to any other of the series and 

 superior to most of them. 



The following tables will best put on record the results obtained 

 in the bakehouse as to ' stability ' and ' strength ' of the thirteen 

 lots of Pusa 12. 



It has for many years seemed to me easier to record one's 

 opinion in marks than in words, and a long and varied experience 

 has enabled us to express ourselves in this way with facility, but it 

 must be understood that the figures do nothing more than express 

 the baker's and my own opinion of the relative merits of the samples 

 concerned on the points of quality specified. We may sometimes 

 aid our judgment by measuring some of the loaves, but essentially 

 the markings are based on the impression conveyed to our mind 



