UNITED STATES DEPARTMENT OF AGRICULTURE 



M BULLETIN No. 455 { 



Contribution from the Bureau of Plant Industry 



jTL^'^Vt. 



WM. A. TAYLOR, Chief 



s^W'&mru 



Washington, D. C. 



PROFESSIONAL PAPER 



December 2, 1916 



THE DRYING FOR MILLING PURPOSES OF DAMP 

 AND GARLICKY WHEAT. 



By J. H. Cox, 



Assistant in Charge of the United States Grain-Standardization Laboratory at 



Baltimore, Md. 



CONTENTS. 



Introduction 



The drying of damp wheat 



The distribution of garlic 



The amount of moisture in garlic before and 



after drying 



i The loss of moisture in garlic in warm and 

 in hot wheat 



The quantity of garlic before and after clean- 

 ing 



Tempering the dried wheat 



Commercial milling test 



Drying and milling tests of garlicky wheats 

 having a high, medium, and low moisture 

 content 



Drying wheat at different temperatures 



The drying of wheat at 140° F 



Summary .1 



INTRODUCTION. 



In connection with investigations to determine the best method of 

 artificially drying, cleaning, and handling garlicky wheat for milling 

 purposes, data were obtained to show the proper temperature at 

 which wheat should be dried for milling purposes. The results cover 

 both the drying of garlicky wheat and the drying of clamp wheat 

 that is free from garlic. The milling and baking tests of the wheat 

 used in the various experiments were made by L. M. Thomas, Assist- 

 ant in Charge of the United States Grain-Standardization Labora- 

 tory .at Agricultural College, N. Dak. 



The artificial drying of wheat facilitates the removal of the garlic 

 bulblets by subsequent cleaning. It is a process that can be used to 

 best advantage by mills. Experiments pertaining to the removal of 

 garlic from wheat after artificial drying were first described by 



60366° — Bull. 455 — 16 



