DRYING DAMP AND GAELICKY WHEAT. 7 



loaf volume of the wheat having a moisture content of 13.9 per cent 

 was 81 c. c, or 4.17 per cent. The decrease in the loaf volume of the 

 wheat with a moisture content of 12.7 per cent was only 6 c. c, or 0.03 

 per cent. The texture of the loaf was injured in the wheats having a 

 high or a medium moisture content, but it was slightly superior in 

 the low-moisture wheat. In these tests an injury was done to the 

 wheats having a medium or a high moisture content (fig. 2) in the 



Fig. 2. — Loaves from natural wheat and from wheat artificially dried : A, Loaf from 

 natural wheat, with a volume of 2,050 c. c. and a texture of 95 ; B, loaf from wheat 

 dried at a temperature of 190° to 200° F., with a volume of 1,946 c. c. and a texture 

 of 93.5. The moisture content of the natural wheat was 16.6 per cent. 



process of drying at a temperature of 190° to 200 c 

 noticed in the low-moisture wheat. 



F., but none was 



DRYING WHEAT AT DIFFERENT TEMPERATURES. 



Table IV shows the results of tests before and after drying 6,000 

 bushels of wheat, the temperature of the hot air in the drier at the 

 time these tests were made, the length of time the wheat was in the 

 drier, and the moisture of the wheat going into the rolls. The 

 wheat was divided into four different lots of approximately 1,500 

 bushels each. One lot of the natural wheat was milled as such, and 

 the other three lots were milled after being dried at temperatures 

 of 140°, 160°, and 180° F. 



Baking tests were made from the flour milled from the wheat 

 dried at these different temperatures and the results are also shown 

 in Table IV. 



