THE QUALITY OF WHEAT 



77 



The following tables, compiled by the Agricultural 

 Chemist of Queensland, show the milling products and 

 " strength" of New Zealand wheats. These figures 

 cannot be regarded as wholly reliable, because they refer 

 only to an individual sample of each variety, and as 

 different samples of the same variety differ, on account 

 of the varying nature of the New Zealand soils and 

 general climatic conditions, an average of several samples 

 should have been taken in order to get fully reliable 

 estimates. The figures, however, will serve as an 

 indication useful for making comparisons. 



TABLE XV. 

 MILLING PRODUCTS OF NEW ZEALAND WHEATS. 



TABLE XVI. 

 STRENGTH OF FLOUR.' 



Water absorption in dough-making. 



