THE GRAIN 23 



" STRONG " AND " WEAK " \VHEATS. The miller and baker usually 

 grade the Bread wheats and the flour obtained from them into " strong " 

 and " weak " varieties, the term " strong " being applied to those wheats 

 whose flour makes large uniformly porous loaves, the " weak " flour 

 producing smaller denser loaves. 



Although there are many exceptions, the " strong " wheats generally 

 have red grains with hard " flinty " endosperm, the weaker types having 

 paler red or white grains with opaque " chalky " endosperm 



