May. 1922 



SCIENTIFIC AGRICULTURE. 



Table IV- Milling and Baking Testa. 1926 Crop. 



297 



1918 Crop,- special test of this wheat. 



show.s a difference of 22 cents between the 

 first and last cutting, in favor of the 

 latter. The difference of 18 cents between 

 the first and second cutting is most signi- 

 ficant when compared with a gain o-f only 

 4 cents from the second to the fourth cut- 

 ting. Taking each of the important ele- 

 ments of the table individually it will be 

 noted that the following statements may 

 be made : 



a. Loaf volume increases directly with 

 the maturity of the grain. 



b. Flour color improves noticeably 

 "with maturit3% the early cuttings all being 

 a little greyish in color. 



c. The per cent of gluten increa.ses di- 

 rectly. 



d. Weight of loaf and water absorp- 

 tion decrease slightly. 



In conclusion it may be stated that it is 

 ver}- important to allow the wheat to reach 

 at least the dough stage before cutting, 

 preferably the late dough stage. Further 

 improvement of a" substantial nature may 

 be obtained by allowing the wheat to reach 

 the hard glazed condition, but looking 

 at the situation from the milling and 

 baking standpoint only, the difference is 

 not great enough to warrant the farmer 

 taking any great risks in getting his crop 

 harvested. 



Immaturity is undoubtedly detrimental 

 to the milling and baking value of wheat 

 grain. 



