MILLING AND BAKING TKS'I'S OK WHEAT. 



15 



BAKING TKSTS. 



Table VI gives the results of baking tests with flour milled from sam- 

 ples of wheat containing 10 per cent admixtures of rye, corn cockle, 

 kinghead, and hairy vetch. These results are interesting, especially 

 when correlated with the milling results given in Table V. The 

 greatest injury of rye is seen in its effects in the second-clear 

 flour, where the scores for the color and texture of the crumb were 

 materially lowered. More second-clear flour was obtained from the 

 test with rye than from the tests with any of the other impurities. 



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Fig 



fi. — Diagram showing the results of the milling and baking tests of straight flour milled from wheal 

 containing various percentages of kinghead and corncockle. 



Corn cockle was well distributed in all three grades of flour, as shown 

 by the exceedingly detrimental effects for all factors given. 



Even though the amount of kinghead in each grade of flour was 

 small, the injurious character of this impurity was especially notice- 

 able in the color of the crumb and the texture of the loaf. 



That the flour from hairy-vetch seed was well distributed in all 

 three grades of flour is evidenced by the deleterious effects on volume, 

 color, and texture of the loaf. As in the tests where the one grade, 

 straight flour, was made, rye seemed to have a less injurious effect on 

 the baking qualities in these tests with three grades of flour than did 

 corn cockle, kinghead, and vetch. 



