MONTANA-GROWN WHEAT. 



33 



SUMMARY OF THE CHARACTERISTICS OF THE FIVE CLASSES OF 

 MONTANA WHEAT. 



Five distinct classes of wheat are produced in Montana, which may 

 be conveniently designated as hard spring, hard winter, western red, 



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Fig. 16.— Comparison of the- bread from three classes of Montana wheat, crop of 1911: a, Velvet Chaff 

 (western red); 6, Turkey, of unusual "strength," Fergus County; c, Fife, Meagher County; d, Fife, 

 Flathead County; e, Cascade County, described as No. 1 northern; /, Cascade County, described as 

 No. 2 northern. 



western white, and durum. The two first-named classes are of about 

 the same milling quality, except that the spring wheat is decidedly 

 superior in baking strength. The wheats of these two classes also 

 resemble each other 



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 \97 



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i^Oi-UA/fE' or LO^/^ —cc 









closely in physical char- 

 acteristics and composi- 

 tion ; both are best suited 

 for the production of a 

 bread flour. 



The flour from the west- 

 ern red and western white 

 wheat is very low in 

 strength and absorption 

 and has the general char- 

 acteristics of other soft- 

 wheat flours. The flour 

 is best adapted for the 

 production of crackers 

 and pastry products. The 

 bread produced from this 

 wheat is very close tex- 

 tured and heavy. 



Durum wheat is decid- 

 edly different from the 

 wheat of any other class. 

 Although generally yield- 

 ing a high percentage of flour, the flour is usually very creamy 

 or yeUow in color and consequently receives a low score for color. 







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I 3^ 



^0SO/?^T/O/V O^ ;^^7"i5VP— /"^WCVvVT- 







Fig. 17. — Diagram comparing the characteristics of the five 

 groups of Montana-grown wheat. 



