12 BULLETIN 734, U. S. DEPARTMENT OF AGRICULTURE. 



Table 3. — Milling and baking test of nematode gall infected wheat. 



operation. 



Wheat 

 and galls. 



Milling test: 



Weight per bushel — 



Uncleaned pounds. 



Scoured do. . . 



Screenings per cent . 



Mill products- 

 Straight flour per cent . 



Shorts and low grade do... 



Bran do... 



Gain do... 



Moisture at tempering do. . . 



Before do. . . 



After do. . . 



Baking test: 



Flour used grams. 



Water used cubic centimeters. 



Weight of loaf grams . 



Volume of loaf cubic centimeters. 



Color 



Texture 



Crumb 



Remarks 



56 



61 

 5.5 



72.7 

 14.0 

 14.5 

 1.2 

 9.8 

 9.8 

 14.6 



340 

 180 



4*3 



2,0S0 



79 



94.5 



Darkgrav. 



0) 



Wheat 



galls 



removed 



61 . 5 



5. 5 



73. 9 

 12.3 

 14.0 

 .3 

 9.8 

 9.8 

 14.1 



340 

 180 

 484 



2,0!0 

 93 

 93 



Gray. 

 None. 



1 Noticeably unpleasant odor present throughout process. 



Mr. L. M. Thomas, who conducted the tests at Fargo, writes : 



With ordinary cleaning machinery, where the separation of foreign material 

 is accomplished by means of sieves and air currents, only a very small per- 

 centage of the nematode masses can be removed from the wheat. In the case 

 of the sample milled, the original contained 2.7 per cent of infected kernels. 

 After cleaning the sample by the process used in preparing all our samples for 

 milling, the sample still contained 2.5 per cent of infected kernels, or 92.6 per 

 cent of those in the original sample. The most satisfactory method perhaps 

 of removing these nematode masses would be by floating them away from the 

 wheat In mills equipped for washing wheat, this could easily be done, but 

 where there is no washing and drying system it is doubtful if any appreciable 

 number of these infected kernels could be removed. 



The results of the milling test also show slight variations. ■ Less 

 flour was obtained from the sample containing galls than from the 

 hand-picked samples. The flour from this sample contained black 

 specks resulting from the breaking up of the galls. There was like- 

 wise a correspondingly increased amount of shorts and low-grade 

 flours. The baking test also brought out slight differences. The loaf 

 made from the flour containing the ground-up galls was quite in- 

 ferior in color and had a dark-gray crumb. Throughout the baking 

 process a noticeably unpleasant odor was present with this sample. 

 The texture and volume of both loaves, however, were not affected 

 to any extent. 



The temperature of the water used in tempering these samples was 

 62 c F. In the tempering of samples for milling on the small ex- 

 perimental mill there is no application of heat or steam. In com- 

 mercial mills there would often be a slight application of steam to 

 the wheat just before it enters the rolls, the object being to toughen 

 the bran. 



