20 



BULLETIN 522^ U. S. DEPARTMENT OF AGEICULTUEE. 



quality of the wheat and these factors may vary greatly from year to 

 year. The usual differences that are found in bread made from hard 

 winter- wheat flour are well illustrated in figures 11 and 12, and it will 

 be noted that as a rule the loaves from the Montana wheat do not 



suffer by comparison. 

 One factor which 

 has not yet been men- 

 tioned is water ab- 

 sorption of the flour. 

 The comparisons made 

 diagrammatically in 

 figure 13 show that 

 the Montana wheat 

 flour shows up rather 

 more favorably than 

 the general run of flour 

 from hard winter 

 wheat of other sec- 

 tions. 



To summarize these 

 comparisons between 

 Montana hard winter 

 wheat and that of 

 other sections, it may 

 be said that, ehminat- 

 ing the differences 

 brought about by high 

 moisture content, the 

 Montana wheat, which 

 is plump and sound 

 and of high weight per 

 bushel, gives about the 

 same flour yield as 

 similar hard winter 

 wheat from other sec- 

 tions and that the 

 color of the flour is 

 likewise equal, if not better. In baking quality few, if any, of the 

 Montana samples showed exceptionally high strength, but all of them 

 fell within the range of quality found in the hard winter wheat of 

 other sections, although with a lower general average. The flour 

 from the Montana wheat averages considerably higher in water 

 absorption. 





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Fig. 13.— Diagram comparing the strength (loaf volume, texture, 

 and water absorption) of the flour from Montana hard winter 

 wheat with that from hard winter wheat of other sections. The 

 results of tests of samples of the crops of 1908 to 1913, inclusive, are 

 shown. 



