34 



BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE. 



In spite of the fact that the flour contains a very high percentage of 

 crude protein, it falls between the hard winter and western red wheats 

 in baking strength. In water absorption the flour is sHghtly superior 

 to that of aU other classes. The flour from this wheat is not popular 

 for bread-making purposes on account of its creamy color, but it is 

 especially adapted for the manufacture of macaroni and similar 

 products. 



Table XIV. — Average of results of all baking tests of each of the five classes of Montana 



wheat. 



Class or type. 



Num- 

 ber of 

 sam- 

 ples. 



Yield 



of 

 straight 

 flour. 



Tests of straight flour. 



Color 



of 

 bread. 



Ab- 

 sorp- 

 tion of 

 water. 



Strength. 



Vol- 

 ume of 

 loaf 



Tex- 

 ture of 

 loaf. 



Crude 

 protein 



in 

 flour, 

 NX5.7. 



Mois- 

 ture in 

 flour. 



Crude 



protein 



in 



wheat, 

 NX5.7. 



Mois- 

 ture in 

 wheat. 



Hard red spring, 5-year average, 

 1908 to 1912 



Hard red winter, 5-year aver- 

 age, 1908 to 1912 



Durum, 3-year average, 1908, 

 1911, and 1912 



Soft red winter (western red), 

 4-year average, 1908 to 1911 . . . 



Soft white wheat (western 

 white), 5-year average, 1908 

 to 1912 



P. ct. 

 71.1 



71.8 



76.1 



68.5 



66.7 



Score. 

 98 



97 



96 



P.ct. 



56.4 



57.1 

 57.6 

 53.6 



50.9 



C.c. 

 2,342 



2,142 



1,934 



1,787 



1,756 



Score. 

 96 



94 



90 



84 



P.ct. 

 11.98 



11.73 



13.58 



10.38 



9.16 



P.ct. 

 10.47 



9.78 

 10.05 



P.ct. 

 12.47 



12.20 



13.84 



11.08 



10.12 



P.ct. 

 13.1 



12.4 



12.3 



12.3 



12.2 



Typical loaves from the flour of three classes of Montana-grown 

 wheat are shown in figure 16. A comparison of the average results 

 of tests with the wheat of the five classes is presented in Table XIV 

 and shown in figure 17. 



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