USE OF WHEAT 



"3 



that when fed to pigs, ground wheat was about ten per cent more 

 digestible than whole wheat. ^ The Ohio State University 

 reports one experiment in which 399 pounds of both ground 

 and moistened wheat produced 100 pounds of increase in pork 

 as compared with 453 pounds of whole dry wheat. The South 

 Dakota Station found 491 pounds of whole dry wheat and 481 

 pounds of ground dry wheat produced 100 pounds of increase. 



172. Source, Amount and Quality of Flour. — In the process 

 of milling the aim is to reduce the endosperm to a very fine 

 powder with as little admixture of other portions of the grain 

 as possible. The following table gives the analysis of cleaned 

 wheat and of three grades of flour produced therefrom by the 

 roller process of milling. ^ 



(i) Patent flour : A clear white grain. 



(2) Bakers' ficur: Slightly yellow in color. The grain lacks distinctness, 

 making the flour lumpy. 



(3) Low grade flour : The grain is soft and the flour dark and lumpy. Parti- 

 cles of embryo and bran are prominent. 



The low grade flour was somewhat higher in protein, con- 

 siderably higher in crude fiber and much higher in phosphoric 

 acid than the patent flour. The patent flor.r, which presumably 

 formed the bulk of the product, was lower in protein and phos- 

 phoric acid than the grain. All grades of flour were lower in 



1 Minn. Bui. 36, p. 147. 



8 U. S. Dept of Agr., Div. of Chem. Bui. 4 (1S84), pp. 38- 39. 



