36 GKAHAM FLOUE. 



of bran had been ground fine enough to pass the 40 sieve. Thirj was 

 evident from a macroscopic examination of the product. 



Nos. 9073 and 9091 are made by passing the wheat through two 

 sets of rolls, No. 9127 by passing the wheat through three sets of rolls. 



No. 9145 is made from soft winter wheat by grinding very fine 

 on burr stones. This sample contains a very small amount of bran 

 and coarse middlings and the largest amount of flour passing through 

 the 109 sieve of any sample here recorded. The gliadin ratio of the 

 coarse middlings is low, due to the amount of bran found in that 

 product of separation. 



No. 9199 is made from soft winter wheat on one set of steel rolls. 

 After going through the rolls the coarse material is scalped off on a 

 50-mesh cloth and run over another set, which chops up the bran. 

 The two streams are run together, blended and sacked. The whole 

 kernel of the wheat is used in this process. 



No. 9205 is made from soft winter wheat ground on a French burr 

 mill. This sample contains a relatively low gliadin number in the 

 coarse middlings, due to the fact that these coarse middlings contain 

 a large amount of bran, as shown by a macroscopic examination. 



From these samples it is seen that as a rule the use of burr stones 

 yields Graham flour with small amounts of bran and coarse middlings, 

 and a very large amount of flour. The gliadin ratio of the coarse 

 middlings is very low, due to the presence of bran particles. 



The amount of bran and shorts combined was in no case less in 

 these samples of Graham flour (in Table 6) than 17.5. The highest 

 amount was 38.0. The amount of coarse middlings on the 70 sieve 

 varies from 5.7 per cent to 29.6, while the fine middlings vary from 

 10.9 to 24.6 per cent. The amount of combined middlings varies 

 from 18.4 to 48.4 per cent. As a general rule, the percentage of flour 

 passing through the 109 sieve is less than 60, although two samples 

 show an amount slightly above that figure, namely, 9103 and 9145. 



As was previously stated, wherever the bran or shorts are from an 

 extraneous source and are clean, the gliadin ratios of these products 

 are very likely to be relatively low, and vice versa. From this table 

 it is noted that wherever the bran is high in amount, which means 

 it contains more or less flour adhering to the particles, the gliadin 

 ratio of that sample of bran is relatively high. The same holds true 

 with the shorts. If these shorts contain any considerable amount of 

 middlings the gliadin number will be much higher than if the shorts 

 are clean and practically free from adhering flour. 



The percentages of ash, fiber, and pentosans in each of the samples 

 are normal and what might be found in ordinary samples of wheat. 

 The gliadin ratios of the bran and shorts indicate that in every case 

 they are of good quality; that is, they contain more or less substance 

 of a higher nature, as middlings or flour, adhering to them. The 



