10 



BULLETIlSr 450, U. S. DEPARTMENT OF AGEICULTUEE. 



O S f e a /O 12 /f 16 1920 



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that of other varieties. A preliminary test, however, indicates the 

 Ghirka to be about three-fourths as hard as the Haynes Bluestem and 

 about one-half as hard as Kubanka durum wheat. This confirms the 



general opinion that Ghirka is a semi-r 

 hard rather than a hard wheat. 



Many milling and baking tests have 

 been made of Ghirka wheat grown 

 at various stations^ but the methods 

 used by the investigators have varied. 

 For several years the Office of Cereal 

 Investigations and the North Dakota 

 Agricultural Experiment Station 

 have studied the milling and baking 

 qualities of the principal wheats 

 grown at the Dickinson substation. 

 During three years, 1911, 1913, and 

 1914, the method used was the same. 

 These data compare the milling and 

 baking qualities of the Ghirka with 

 those of the wheats already compared 

 with it in regard to yield. The data 

 for the Ghirka, Kubanka, and Haynes 

 varieties are strictly comparable. 

 The results from the Rysting in 1911 

 and 1913 have been combined with 

 those from the Glyndon in 1914 to 

 make the data somewhat comparable 

 with those on yield. The annual and 

 average results are given in Table 

 III. In figure 4 only the average 

 results are shown. 



In 1911, data were obtained on the 

 yield of straight flour and on the vol- 

 ume, color, and texture of the loaf. 

 The Ghirka produced the lowest yield 

 of flour and scored lowest in texture. 

 The loaf volume was greater than that 

 from the Rysting and the Kubanka, 

 and the color of the loaf was better than that from the Kubanka. The 

 Haynes gave the highest yield of straight flour, as well as the largest 

 volume of loaf. The Rysting had the best color and texture of loaf. 

 In 1913, data on the crude-protein content of the kerneland on 

 loss in milling were obtained for the first time. In that year the 

 Ghirka was highest in loaf volume but lowest in crude-protein con- 



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Fig. 4. — Diagram showing the a^'erage results 

 of milling and baking tests of four varieties 

 of wheat grown at the Dickinson substation 

 during 1911, 1913, and 1914. 



