24 



BULLETIN 522, U. S. DEPARTMENT OP AGRICITLTUKE. 



In Table VI and figure 14 a comparison is made of the average 

 baking values of Montana spring wheats of the 1911 and 1912 crops 

 with average commercial Nos. 1, 2, and 3 northern wheat. The com- 

 mercial samples were secured at large terminal markets and represent 

 in each case the average of 20 to 30 car lots for each of the grades. 

 From the figm-es given here, the conclusion may be drawn that the 



Fig. 14.— Comparison of bread from three grades of Mimieapolis spring wheat with that of Montana-grown 

 wheat, crop of 1912: a, b, and c, Nos. 1, 2, and 3 northern, Minneapolis; d, Fife (hard spring), Gallatin 

 County; e, Fife, said to be hard winter, Gallatin County; /, Bluestem (hard spring), Valley Coimty. 



Montana wheat about equals average spring wheat in quality, except 

 that as a rule the flour will not be found to rank as high in baking 

 strength. What has been said of the winter wheat relative to strength 

 applies equally well to the spring wheat, for, although the average is 

 somewhat lower, about the same range in quality is observed in the 

 spring wheat of other sections as is found in that grown in Montana. 



Table VI. — Baking tests of Montana hard spring wheats compared with average com- 

 mercial Nos. 1, 2, and 3 northern, crops of 1911 and 19l'2. 





Num- 

 ber 

 of 

 sam- 

 ples. 



Yield 



of 



straight 



flour. 



Tests of straight flour. 



Crude 

 pro- 

 tein 

 in 



wheat, 

 NX5.7. 





Class or type. 



Color 



of 

 bread. 



Ab- 

 sorp- 

 tion of 

 water. 



Strength. 



Crude 

 pro- 

 tein 

 in 

 flour, 

 NX5.7. 



Mois- 

 ture 

 in 

 flour. 



Mois- 

 ture in 





Vol- 

 ume 

 of loaf. 



Tex- 

 ture 

 of loaf. 



wheat. 



Crop of 1911: 



Montana hard red spring. . 

 Average commercial 

 spring wheat- 

 No. 1 northern 



No. 2 northern 



No. 3 northern 



Crop of 1912: 



Montana hard red spring. . 

 Average commercial 

 spring wheat- 

 No. 1 northern 



No. 2 northern 



No. 3 northern 



6 



17 

 15 

 10 



9 



5 

 5 

 6 



Per ct. 

 71.1 



71.9 

 70.4 

 68.6 



71. .5 



72.6 

 71.3 

 71.9 



Score. 

 99 



99 

 99 

 98 



94 



93 

 92 

 91 



Perct. 



58.8 



56.9 

 57.0 

 56.7 



58.4 



56.3 

 56.4 

 66.7 



C.c. 

 2,376 



2,517 

 2,561 

 2,631 



2,129 



2,228 

 2,246 

 2,210 



Score. 

 96 



97 

 97 

 97 



93 



91 

 93 

 93 



Perct. 

 11.46 



12.22 

 12.18 

 12.47 



12.05 



11.53 

 11.69 

 11.70 



Per ct. 

 10.52 



10.67 

 10.41 

 10. 68 



10.46 



10.75 

 10.99 

 10.56 



Per ct. 

 12.03 



^3.11 

 13.17 

 12.98 



12.40 



11.97 

 12.34 

 12.62 



Perct. 

 14.4 



12.5 

 13.0 

 13.1 



13.1 



13.1 

 13.1 

 12.8 



Figure 15 shows a comparison of the bread from Montana-grown 

 wheat and that from a composite sample of Minneapolis No. 1 north- 

 em, crop of 1912: a. No. 1 northern, Minneapolis; 6, Fife, Gallatin 



