MILLING AND BAKING TESTS OF WHEAT. 



11 



per cent of corn cockle, in which instances tests were made for one year 

 only, and the results obtained in the experiments with hairy vetch 

 are the averages of tests covering two years. 



Table IV.- — Milling and baking tests of clean wheat and of -wheat containing different 

 percentages of rye, corn cockle, kinghead, and hairy vetch. 



Sample description. 



Clean wheat (cheek). . 

 Wheat with rye: 



lpercent 



2 per cent 



3 per cent 



5 per cent 



10 per cent 



Clean wheat (check). . . 

 Wheat with corn cockle: 



lpercent 



2 per cent 



3percent 



Clean wheat (check). . . 

 Wheat with corn cockle: 



5 per cent 



lOper cent 



Clean wheat (check). . . 

 Wheat with kinghead: 



1 percent 



2 per cent 



3 per cent. 



5percent 



10 per cent 



Clean wheat (check). . . 

 Wheat with hairy 

 vetch: 



lpercent 



2percent 



3pereent 



5 per cent 



10 per cent 



Milling 

 yield. 



P.ct 

 12.5 



11.9 

 11.9 

 12. 3 



12.7 

 12.9 



11.7 



14.8 

 16.0 

 15.7 



12.8 



14.1 

 16.5 



P.ct 

 14.7 



16.5 

 15.9 

 16.1 

 16.3 

 16.5 



15.4 



13.6 

 12.9 

 12.9 



14.1 



15.5 

 13.1 



12. 5 14. 7 



13.015.3 

 15.7 



16.8 



20. 



20.5 



13.9 

 14.3 

 14.6 

 16.2 



11.4 



15. 5 



14.1 



13.2 

 12.8 

 12.7114.3 

 13.4 15.0 



14.4 

 12.9 

 14.6 



P.ct 

 71. -4 



70.0 

 71.2 

 70.7 

 70.0 

 70.0 



71.8 



70.0 

 69.7 

 70.4 



70.3 



70.1 

 69.3 



71.4 



70.2 



69.4 

 67.6 

 63.3 

 61.5 



71.3 



69. 7 

 71.2 

 71.2 

 70.7 

 70.2 



P.ct 

 58.0 



57.3 



7)7. -J 

 57.3 

 57.3 

 57.9 



58.2 



58.1 



57.4 

 57.7 



62.3 



60.9 

 59.4 



58.0 



57.8 



57.8 



57.9 



57. 



57.8 



58.0 



57.9 

 57.8 

 58.2 

 58.8 

 56.3 





C.c. 



2,510 



2.410 

 2,430 

 2,440 

 2,440 

 2,370 



2,565 



2,500 

 2,470 

 2,220 



2,765 



1,750 

 910 



2,510 



2,445 

 2, 450 

 2, 400 

 2,350 

 2,240 



2,450 



2,115 



2,015 

 1,940 

 1, 835 

 1,605 



Score. 



95 



92 



Quantity 

 of wheat 

 required 

 per barrel 

 of flour. 



Remarks concerning — 



Crumb. Dough. 



Creamy 



do 



Creamy gray 

 Slightly gray 



Gray 



"do 



Creamy 



Creamy gray 



Gray 



Very gray. . . 



Creamy 



Very gray. . 

 do 



Creamy 



Very gray. . 

 do 



do 



Dirty gray. 



Creamy 



....do 



Yellow 



....do 



Very yellow. 

 do 



Elastic. 



Irai 



Fairly elastic. 



Elastic. 



[•Fairly elastic. 

 (')■ 

 Elastic. 



( 2 ). 

 ( 2 ). 



[■Elastic. 



[•Fairly elastic. 

 Elastic. 



fairly elastic, irritating to hands. 



2 Sticky and " runny ;" very irritating to hands. 



3 Fairly elastic; odor and flavor of vetch. 



4 Slightly sticky and "runny;" odor andflavor of vetch. 



5 Sticky and " runny;" odor and flavor of vetch. 



6 Short and "runny;" strong odor and flavor of vetch. 



A study of Table IV brings out the detrimental effects which the 

 added impurities had on the milling and baking qualities of the wheat. 

 For convenience of discussion the factors of importance from the 

 commercial standpoint may be grouped under two headings, viz, 

 milling quality and baking quality. 



MILLING QUALITY. 



The amount of flour which can be obtained from a bushel of wheat 

 is of prime importance to the miller, since it is the most valuable mill 

 product. Therefore, any impurity that reduces the yield of flour 

 obtained in milling wheat, or that lowers the quality of the flour, has 

 a direct bearing on the milling: value and should receive careful con- 

 sideration in grading: wheat. 



