EXERCISES 



135 



market as " red " wheats. In general the harder wheats are darker in 

 color (the durum wheats an exception) and higher in protein content. 

 The hard wheats make a " strong " flour adapted to light bread making, 

 while the soft wheats produce a " short " and " weak " flour adapted to 

 biscuits or cracker making. 



Color of Kernels. As already explained, color is related to hardness. 

 The " amber " and " clear red " wheats are those with a glassy, translucent 

 appearance when broken, and hard texture. Most hard wheats are clear red 

 in color, but the durum wheats are an exception, being "light amber." 

 The " dull red " wheats, known as " red " on the market, are medium hard, 

 but white and starchy when broken. The " white " wheats are softer and 

 pure white inside when broken. 



Size of Kernels. This is arbitrary but is determined by comparison 

 with various samples of wheat of types representing the various sized 

 kernels. 



Report on Wheat Samples 



(Express data in per cent) 



Score Card for Wheat 



