796 DISCUSSION ON WHEAT: 
The following table gives data which in a general way indicate the 
quality of the wheat :— 
TaBLE I.—Comparative Weights of Wheat, Percentage Yield of Flour and 
Protein Content of Wheat. 
Weight of Weight per 
Grade of Wheat | 100 i oimele: NecEaied es cent. of Eee of 
Grams. | Bushel rotein us 
SPRING WHEAT. | 
| Winnipeg sample : | 
| No.I. Northern.  .| — 2:89 62°5 11-66, 57-6 
No. II. a ; : 3:02 62°25 11:33 55:8 
No: Ti 7 : : 3:10 61:0 11°36 50:0 
Cargo lots: | 
No. I. Northern. Sal 2°70 63°5 11:48 55-0 
een Oselile Pe ; ‘ 2°65 62°5 11°52 49°5 
| No. ity 3 al 2°52 61°25 12°23 48:8 
| WINTER WHEAT. 
| Alberta Red: | 
| No. I. Northern. ed 3°68 64:5 10-71 588 
No. II. a 3 Hl 3°50 64:0 10°69 53°5 
[= Now inee 2 35 3:65 63°25 10:93 50:2 
| Alberta White : 
| No. I. - : z 4:01 62°5 10:47 554 
No. II. 3 F A 3°97 61:2 10:77 54°9 
WBE WTELS! scheint 3°65 61-2 10:37 | 
As indicated by the weight of 100 kernels there is not much difference 
in the size of the kernels of the No. I. Northern received from Mr. Horn 
and that of the cargo lots; but there is considerable difference in the 
Nos. IT. and III. grades. The No. III. of the cargo lots is a smaller grain 
and contains more shrunken grain, which probably accounts for the higher 
percentage of protein. 
As the only method at present available of determining the relative 
value of a flour for bread purposes is by actual baking trials, the flours 
made from the wheats under discussion were baked in our own flour- 
testing laboratory, which is fully equipped with electric-proof and baking 
ovens so arranged that we have almost absolute control of the temperature, 
accurate balances for weighing flour and bread, apparatus for determining 
the volume of loaf of bread, expansion of glutens, &c. The work was done 
by a thoroughly competent person, who is constantly at the work and has 
developed that delicacy of feel which can only be acquired by constant 
practice. 
In the baking trials 340 grams of flour and sufficient water, salt, sugar 
and yeast were used in making each loaf of bread. The yeast is used in 
what might be considered excessive quantities. The object is to cause the 
dough to rise as high as possible and thus bring out the strength or at least 
the expansive power of the flour. 
The following table gives the weight of a loaf of bread from each of the 
different samples of wheat. The yield of bread was determined as accu- 
The mill used was made by the Allis-Chalmers Company, Milwaukee. It 
has a pair of six-inch corrugated rolls and a pair of smooth rolls of the same 
size. The flour is bolted through ordinary sized bolting cloth, but there are 
no aspirators. The machine is too small to secure absolutely accurate results. 
The wheats were milled as closely as possible without destroying the colour of 
the flour too much and the results should be comparative, although they do not 
represent exhaustive milling. 
