2 BULLETIN 455, IT. S. DEPARTMENT OF AGRICULTURE. 



■ : l U I /.I l 



Dr. J. W. T. Duvel. 1 The first step consists in reducing the mois- 

 ture content of the wheat to a relatively low percentage, after which 

 approximately all of the garlic can be removed by thorough cleaning. 

 Although even bj 7- this process it is impossible to remove absolutely 

 all of the garlic bulblets, flour commercially free from the odor of 

 garlic can be manufactured if it is carefully handled. This method 

 is most practicable for flour mills, in that the large amount of mois- 

 ture lost in drying can be largely replaced by properly tempering 

 the wheat before milling. 



THE DRYING OF DAMP WHEAT. 



A car of damp wheat containing a moisture content of 16.3 per 

 cent was dried down to 12.9 per cent in a commercial drier. This 

 wheat was dried for one hour at a temperature of approximately 

 140° F. before being dropped into the cooling compartment of the 

 drier. Representative samples of 5 bushels each were taken from 

 this lot of wheat before and after drying for experimental milling 

 and baking tests. 



The results of the baking tests with the straight flours made from 

 these samples and from mixtures of equal portions thereof are given 

 in Table I. 



Table I. — Results of baking tests with flour made from natural and dried wheats 

 and front, a mixture of both. 





Water 

 absorp- 

 tion of 

 flour. 



Volume 

 of loaf. 



Score. 



Remarks concern- 

 ing crumb. 



Description of samples. 



Texture 

 of loaf. 



Color of 

 crumb. 



Wheat, natural l 



Per cent. 

 56.8 

 56.5 

 56.2 



C'.c. 

 2,101 

 2,085 

 2,070 



92.0 

 91.6 

 91.6 



97.3 

 95.9 

 95.3 



A little gray. 



Wheat, dried at 140° F.i 



Wheat mixture, equal quantities of above. . 



Do. 

 Do. 



i Average of two tests. 



Table I shows the results of the baking tests of flour made from 

 the wheat before and after drying. The differences are in every case 

 found to be very slight and within the range of experimental error. 

 When correlated with the tests that follow, these results indicate 

 that 140° F. is the proper temperature at which to dry damp wheat. 



THE DISTRIBUTION OF GARLIC. 



Wild garlic is a native of western Europe and was probably intro- 

 duced into the United States early in the eighteenth century. As 



i Garlicky wheat. In U. S. Dept. Agi\, Bur. Plant Indus. Bui. 100, p. 21-30, pi. 1-2. 

 1907. 



