WINNIPEG, 1909. 789 
Red Fife. The figures were as follows: Red Fife, 12°84 per cent. ; Preston, 
11°86 per cent. ; Stanley, 13°16 per cent. ; Percy, 13°67 per cent. 
The Grades of Wheat. 
The installation in 1904 by the Cerealist of an experimental roller mill 
and baking oven permitted us from that date on to enlarge the scope of 
our work with wheats, making it possible to submit to examination the 
flours from thé’ wheats under inquiry, and to attempt correlation of the 
chemical and physical data with the results of actual baking trials. 
It was thought that some light might be thrown on the question of 
what constitutes quality in wheat by a closer chemical study of the various 
commercial grades and the flours that might be obtained from them. The 
product of the western wheat fields is annually inspected and graded by 
a Government official, and it was considered of interest to ascertain how 
far the composition of the wheats, as revealed-by chemistry, might agree 
with the official grading. With these objects in view, samples representing 
the grades from the crops of 1904 and 1907 (Manitoba Inspection Division), 
with their respective flours, were submitted to analysis. 
As might be expected from the fact that at least 90 per cent. of the 
wheat of these grades is Red Vife, the differences in composition are rather 
those of degree than of kind. It would appear, therefore, as regards the 
western wheat, that it is the relative yield of first-class flour (as deter- 
mined largely by colour) that furnishes the chief basis in the grading rather 
than any essential differences in the relative strengths of the wheats, though 
the percentage of piebald or starchy kernels is also taken into account. 
The ‘straight’ flours from all the higher grades were found to be charac- 
terised by a high protein content and an excellent baking value; there 
seems little doubt but that when examining flours from the same variety 
the protein content may be taken as a sure index of strength. In flours 
from normally ripened grain there evidently exists a distinct relationship 
between protein, gliadin, and dry gluten (as determined mechanically) ; 
immaturity—as resulting from the effect of early frosts, &c.—disturbs this 
relationship, the less fully ripened containing the smaller proportion of 
gliadin. 
These are sume of the more important deductions made from the work 
on these wheats and flours; the detailed results have appeared in bulletin 
form.* 
The Relationship between Composition and Bread-making Value. 
During 1906 and 1907 two series of flours from wheats specially selected 
as representative of spring, winter, and durum varieties (including many 
cross-breds originated at the Central Experimental Farm) were examined 
with a view of determining, as far as might be possible, the relationship, 
if any, between composition and bread-making value, and further, if the 
contentions of Professor T. B. Wood, of the University of Cambridge, 
recently put forward regarding the factors that determine strength in 
flours, would receive support.” In this work, as in former investigations 
in which flours were examined, we had the co-operation of the Cerealist, 
who conducted all the milling and baking tests. The conclusions arrived 
at may be briefly given as follows :— 
‘The Grades of Wheat, 1904, Bulletin No. 50, Expl. Farm Series. The 
Grades of Wheat, 1907, Bulletin No. 60, Expl. Farm Series. 
2 Journal of Agricultural Science, vol. ii. part i. 
