ALASKA AND STOISTER, OR '^MIRACLe/' WHEATS. 13 



Table II. — Baking report on sample of Alaska wheat. 



Date and mark. 



Water 

 used. 



Loaf. 



Color. 



Texture. 



Remarks. 



Weight. 



Volume. 



Nov. 12, 1908: 



Standard patent 



C.c. 

 185 



162 



172 

 180 



184 



183 

 196 

 209 



Grams. 

 459 



427 

 439 

 455 



475 



473 



488 

 498 



C.c. 

 2,433 



1,049 

 1,195 

 1,098 



2,368 



1,155 

 1,320 

 1,270 



Per cent. 

 97 



99 

 91 



82 



100 



99 

 91 



82 



Good...... 



Poor 



...do 



...do 



Good 



Poor 



Fair 



...do 



Grayish. 



Alaska- 

 Patent 







Dull and ashy. 



Second clear. . . 





Dec. 2, 1908: 





Alaska- 

 Patent . 



Dull. 



First clear 





Second clear. . . 









The test on November 12 showed that the water absorption was 

 lower, the weight was less, and the volume of loaf was less by half 

 than that of hard spring patent. The color and texture were both 

 quite poor. The test made on December 2 merely showed the im- 

 provement which was to be expected as the result of aging. 



Fig. 2. — Whole loaves (above) and cut loaves (below) baked from patent flours : 1, 

 " Standard," from hard spring wheat ; 2, from durum wheat ; 3, from Alaska wheat. 



Photographs of the loaves obtained in the first baking aid in in- 

 terpreting, the data given. Figure 2 shows whole and cut loaves 

 ba,kecl from the patent flour of (1) hard spring wheat, (2) durum 

 wheat, and (3) Alaska wheat. The hard spring loaf is used as the 



