MILLING AND BAKING TESTS OF WHEAT. 5 



total flour obtained) and, in addition, in the 1913 tests, three grades 

 of flour, viz, patent, first clear, and second clear, were made from 

 wheat containing 10 per cent admixtures of rye, corn cockle, king- 

 head, and hairy vetch, in order to study the effects of a large percent- 

 age of these different impurities on each grade of flour. 



In the 1912 and 1913 tests where the one grade (straight flour) was 

 made, the percentages of impurities used in the admixtures were 1, 2, 

 3, 5, and 10, except that in the 1912 experiment with corn cockle 

 tests were made with but 1, 2, and 3 per cent. In 1914 the milling 

 tests were continued with samples of wheat with admixtures, viz, 

 1, 2, and 3 per cent each of corn cockle and kinghead, and 1, 2, 3, and 

 5 per cent of rye. No milling tests were made with admixtures of 

 hairy vetch, as the experiments of 1912 and 1913 showed very con- 

 clusively the detrimental effects which this impurity has on the 

 milling and baking qualities of wheat and flour. 



Samples of wheat which contained large amounts of wild-vetch seed 

 were secured by the writer from the 1914 crop as marketed by farmers 

 at country points, and the results of the milling and baking tests of 

 these samples are given in Table IX (p. 20). The results show that 

 the detrimental effects of hairy vetch and of wild vetch in wheat as 

 milled are very similar in character. 



DESCRIPTIONS OF THE DIFFERENT IMPURITIES. 



RYE. 



Rye (Secede cereale) is the impurity most common and abundant in 

 hard winter wheat. Millers object to its presence, claiming that it 

 injures the color of the flour, but the opinions of millers differ greatly 

 as to the amount of rye that may be present in wheat before the 

 color of the flour will be affected. Some millers contend that 2 per 

 cent of rye in wheat will injure the color of the flour, while others 

 hold that amounts up to 5 per cent will not noticeably affect the 

 quality of the flour or bread. 



Rye was also found in 39.2 per cent of the spring-wheat samples 

 secured, as indicated in Table I, and in one case the farmer's wheat 

 crop contained 14.3 per cent. On account of the excessive amount 

 of rye in this wheat the farmer received 8 cents less per bushel than 

 he would have received had the grain been free from rye. The 

 presence of rye in a considerable percentage of the samples examined 

 was probably due to the fact that wheat containing rye was used 

 for seeding purposes. Frequently wheat is sown on land which was 

 planted in rye the previous season, and the rye shattered during 

 harvest produces a volunteer crop which matures and is harvested 

 with the wheat. Where the wheat crop partially winterkills, the per- 

 centage of rye is considerabby increased, as rye is not so subject to 



