WHEAT 25 



plastic part of gluten which gives the tenacity to 

 dough and affects its rising quality. The best 

 quality of light bread cannot be made from soft 

 wheat flour. Hence, soft wheat flour is used more 

 largely for pastries. But a certain proportion of 

 soft wheat is used to blend with hard wheat in the 

 manufacture of the best patent flour. 



VARY WITH CLIMATE 



The hardness apd texture of the grain may vary 

 not only in different varieties but with the climate 

 and season in which the wheat is grown. Hard 

 wheat varieties which characterize dry regions 

 become softer when grown in moist climates. 

 It becomes necessary therefore, in the more 

 humid sections where hard wheat is grown for 

 the farmers to change seed wheat every few years, 

 securing the new seed from the drier sections 

 farther west and north where the best quality 

 of hard wheat is produced. Recent experiments 

 in breeding wheat indicate that the hard char- 

 acter may be maintained in the more humid 

 sections by " head-row" breeding by which pedi- 

 greed strains are produced from a single head or 

 plant which has retained the character of hardness 

 even under the adverse conditions.* 



DURUM OR MACARONI WHEAT 



Durum wheat is a bearded type of wheat of 

 which there are several distinct varieties, varying 

 in color of chaff, smoothness of glumes, etc., but 



'Bulletin No. 156 Kansas Experiment Station, by Roberts 

 & Freeman. 



