58 AMERICAN WHEAT AND CORN. 



How readily this would have taken place had an opportunity occurred, 

 will be seen in the analyses of the flours used for baking. 



In the light of the preceding analyses there seems to be no reason to 

 doubt but that the introduction of the roller-milling process and the 

 growth of the hard wheats of the Korthwest has furnished the country 

 with a finer flour than it has before possessed, and one which should 

 make a bread comparing favorably with Hungarian manufacture. In 

 fact in the baking experiments the bread made from these flours ex- 

 celled all others in quality. 



The flours which have just been mentioned as used for experimental 

 baking purposes have been so far examined as to determine the per- 

 centages of water, nitrogen, and albuminoids, and moist and dry gluten. 

 The results are here collected. 



ANALYSES OF FLOURS USED IN BAKING. 



They are remarkably uniform in albuminoids and gluten, and also in 

 moisture, showing that they had, with the exception of the Oregon flour, 

 been subjected to very similar hygroscopic conditions. The flours from 

 Minnesota have, without doubt, gained moisture since they were origi- 

 nally milled, if it is possible to judge from previous analyses of samples 

 sent directly from the mills. For this reason, in our bread experiments 

 with this collection of flours, less variation in yield was found than if 

 they had been used directly from the mill with wider variations in their 

 per cent, of moisture. 



Among them all two present peculiarities worthy of notice. The 

 Oregon new-process flour contains 7.18 per cent, of albuminoids, the . 

 smallest amount yet found in the course of analysis. In this respect it 

 corresponds to Oregon wheat, and confirms the remarks thereon on a 

 previous page. On the other hand the Minnesota low grade contains 



