4 BULLETIN 478, U. S. DEP Mil'M I'.N IT OF AGRICULTURE. 



ling the smaller berried varieties. However, in the study of the next 

 three columns in the table we do not find that the figures speak so 

 well for the Humpback wheat. The volume of the loaf, which is 

 the approximate expression of the '"baking strength" of the flour, 

 in all cases falls well below the average for the spring wheats. A. 

 comparison of the results of the absorption, or the amount of water 

 used in making the dough, does not show such striking differences, 

 but most of the samples fall below the average in this respect. In 

 color of crumb, which is a factor of considerable importance to the 

 baking trade, it will be noticed that the bread made from the Hump- 

 back wheat flour is not up to the standard. Figure 1 shows the actual 

 differences in loaves produced from samples of Humpback and Blue 

 stem wheat grown near Glenwood, Minn., in 1913. 



The figures in the last two columns of the table, showing crude 

 protein in the wheat and the flour, are interesting. It will be noted 

 that here we have a point of resemblance between the Humpback 

 and the durum wheat, as the Humpback wheat averages high in 

 crude protein and yet is low in " baking strength." 



CONCLUSIONS. 



In conclusion, the principal points may be briefly stated as follows : 



Humpback wheat is a bearded spring wheat characterized by a velvety chaff. 



This wheat should not be confused with the so-called Velvet Chaff wheats of 

 the Northwest, which are bearded spring wheats of the Red Fife type and have 

 oth chaff. 



Humpback wheat has a large berry, somewhat soft in texture, giving a high 

 yield of flour. The weight per bushel of this wheat is higher than that of 

 Bluestem wheat. 



The flour from the samples of Humpback wheat was lower in baking strength 

 and general quality than the flour from the other spring wheats which were 

 tested. 



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