6 



BULLETIN 455, U. S. DEPARTMENT OF AGRICULTURE. 



more pronounced in the low-grade flours. In the foregoing test 

 the flour made from the dried wheat gave only 3 per cent classed as 

 garlicky, which was the lowest grade, while the flour made from 

 the natural wheat was 100 per cent garlicky. The rolls receiving 

 garlicky wheat, whether dried or natural, will have to be washed 

 frequently, for the garlic bulblets eventually gum the rolls to such 

 an extent as to give the flour the odor of garlic. 



DRYING AND MILLING TESTS OF GARLICKY WHEATS HAVING A 

 HIGH, MEDIUM, AND LOW MOISTURE CONTENT. 



Table III shows the results from three different lots of wheat 

 having a low, medium, and high moisture content, respectively, which 

 were dried at a temperature fluctuating from 190° to 200° F. The 

 low-moisture or dry wheat contained 12.7 per cent and the medium- 

 dry wheat 13.9 per cent of water, while the high-moisture wheat 

 contained 16.6 per cent. Each lot was dried the same length of 

 time (one hour) and at the same temperature as nearly as practi- 

 cable. Two bushels of wheat were taken from each lot, both be- 

 fore and after drying, and a milling and baking test was made of 

 each lot in order to note the effect of drying. 



Table III also shows the results of baking tests with flour made 

 from these three lots of wheat of low, medium, and high moisture 

 content dried at a temperature of 190° to 200° F. 



Table III. — Moisture content of wheat before and after drying for one hour at 

 temperatures ranging from 190° to 200° F., and the results of baking tests of 

 flour made therefrom. 





Moisture con- 

 tent (per cent). 



Baking results (average of two tests) — 



Lot No. 



Before 

 drying. 



After 

 drying. 



Sample of flour 

 from wheat — 



Water 

 absorp- 

 tion. 



Volume 

 of loaf. 



Score. 



Remarks 





Texture 

 of loaf. 



Color of 

 crumb. 



ing 

 crumb. 





12.7 

 13.9 

 16.6 



8.0 

 9.3 



/Before drying . . 

 (After drying... 



/Before drying . . 

 (After drying... 



/Before drying . . 

 (After doling... 



Per cent. 

 56.0 

 56.2 



55.3 

 55.4 



56.0 

 55.9 



C.c. 



1,885 

 1,879 



1,937 

 1,856 



2,026 



91.2 

 93.0 



91.7 

 90.0 



95.0 



94.2 

 96.0 



97.7 

 97.7 



96.0 

 96.0 



Creamv. 



2, medium moisture 



Do. 



Do. 

 Do. 



Do. 







1,928 



93.5 



Do. 



From these data it appears that more injury is done to the flour 

 by drying wheat having a high moisture content at a temperature of 

 190° to 200° F. than in drying wheat with a low moisture content. 

 The decrease in loaf volume of the wheat having a moisture content 

 of 16.6 per cent was 98 c. c, or 4.83 per cent, and the decrease in the 



