DRYING DAMP AND GAELICKY WHEAT. 9 



THE DRYING OF WHEAT AT 140° F. 



Three different lots of wheat were dried at a temperature of 140° F. 

 and a 2-bushel sample was taken before and after drying, a mill- 

 ing and baking test being made of each. The wheat was subjected 

 to the heat in the drier for 1 hour and 40 minutes. The results of 

 the drying and of the baking tests of these three lots of wheat before 

 and after drying at approximately 140° F. are shown in Table V. 



Table V. — Moisture content of ivheat before and after drying for If hours at a 

 temperature of approximately 11^0° F., and the results of baking tests of flour 

 made therefrom. 





Moisture 

 content. 



Temperature of hot 

 air (° F.). 



Bating tests. 



Lot No. 



Be- 

 fore 

 dry- 

 ing. 



After 

 dry- 

 ing. 



Maxi- 

 mum. 



Mini- 

 mum. 



Aver- 

 age. 



Sample of flour 

 from wheat — 



Water 

 ab- 

 sorp- 

 tion. 



Vol- 

 ume of 

 loaf. 



Score. 







Tex- 

 ture of 

 loaf. 



Color 



of 

 crumb. 



Remarks con- 

 cerning crumb. 



1 



2 



3 



P.ct. 



13.3 



13.7 

 13.7 



P.ct. 

 9.0 



9.8 



9.2 



156 

 154 

 150 



130 

 132 



12S 



143 

 141 

 141 



/Before drying . 

 \ After drying. . 



/Before drying. 

 1 After drying. . 



/Before drying. 

 \ After drying. . 



P. ct. 

 59.7 



58.8 



58.8 

 59.1 



59.1 

 59.4 



C.c. 

 2,097 

 2,130 



2,027 

 2,143 



2,130 

 2,123 



89.0 

 91.3 



90.0 

 90.0 



90.0 

 92.0 



94.0 



95.0 



92.3 

 95.0 



95.0 

 95.0 



Creamy gray. 

 Creamy. 



Creamy gray. 

 Creamy. 



Do. 

 Creamy gray. 



In the first two lots there was six-tenths of 1 per cent more cockle 

 in the samples as milled before drying than in the sample after 

 drying, and it is possible that the presence of this cockle may have 

 been the cause of the slightly better results from the milling and 

 baking tests after drying than before drying. 1 In the last sample 

 the amount of cockle was about the same before and after drying, 

 and the results with regard to texture and loaf volume are approxi- 

 mately the same. 



A number of samples of this wheat were taken as it left the heater 

 division of the drier, placed in thermos bottles, and the temperature 

 recorded. The lowest temperature obtained was 110° and the highest 

 132° F. The average temperature was 125° F. 



SUMMARY. 



The results of these investigations show practically no bad effects 

 from the drying of wheat at 140° F. and indicate that this tem- 

 perature is probably the most satisfactory for the drying of 

 wheat, either with or without garlic, for milling purposes. More 



1 See Miller, R. C, Milling and baking tests of wheat containing admixtures of rye, corn 

 cockle, kinghead, and vetch, U. S. Dept. Agr. Bui. 328, 24 p., 10 fig. 1915. 



