64 AMERICAN WHEAT AND CORN. 



The results are variable within limits which are so narrow as to make 

 it impossible to say that one flour will make much more bread than 

 another, and it will be observed that the lowest grade gives as large a 

 yield, or even larger, than the best patent. If, however, the moisture 

 in the flour had been less uniform our results would probably show a 

 larger yield of bread for the drier flours. The conclusion must be then 

 that the yield is dependent on physical conditions of bread-making, 

 and not to a large extent upon the chemical composition of the wheat. 

 In all our experiments we get a much larger percentage of bread than 

 the McDougalls, but it is due to the possibility of the use of larger 

 amounts of water in the dough. In other respects their conclusions are 

 confirmed that water is the chief conditioning agent, and that the per 

 cent, of gluten has but little effect upon the yield. 



That it has some, however, appears from the fact that the largest yield 

 was obtained with a Minnesota low-grade flour, having the highest 

 gluten of any experimented with, and the lowest yield was from the 

 Oregon flour, having the smallest amount. The bread from the low- 

 grade flour mentioned, although the heaviest yield, was dark and of 

 the worst quality; that from the Oregon flour was white and fair. 

 These flours are very peculiar, and in another place a few remarks are 

 made upon their composition. 



Aside from quantity the quality of the bread made from Minnesota 

 patent flours is certainly as near perfect as could be wished. That from 

 other patent flours suffers slightly in comparison, while, of course, the 

 bread from straight flours, bakers', and low grade, cannot compare with 

 that from patents. 



CORN (MAIZE). 



The average composition of corn from the various States, derived 

 from the analyses published in a previous bulletin, differed very slightly 

 in their percentages of albuminoids. The observations upon this cereal 

 during the past year have been confined, therefore, to determinations 

 of nitrogen and ash in a number of samples from localities from which 

 none had been previously received, and to taking the weights of one 

 hundred kernels of specimens from all parts of the country. 



ANALYSES OF AMERICAN CORN BY STATES. 



