16 



BULLETIN 328, U. S. DEPARTMENT OF AGRICULTURE. 



Table VI. — Baking tests icith -patent, first-clear, and second-clear flour, milled from 

 clean reheat and from wheat containing 10 per cent admixtures of rye, corn cockle, king- 

 head, and hairy vetch. 





Water 

 absorp- 

 tion. 



Volume 

 of loaf. 



Score. 



Remarks. 



Description of sample. 



Color of 

 crumb. 



Texture 

 of loaf. 



Crumb. 



Dough. 



PATENT FLOUR. 



Clean wheat (check) 



With 10 per cent- 

 Rye 



P.ct. 

 62.4 



59.7 

 58.5 

 62.4 

 60.9 



61.5 



59.4 

 55.6 

 62.1 

 62.1 



62.4 



61.2 

 55.3 

 62.6 

 61.8 



C.c. 



2,670 



2,485 

 1,200 

 2,705 

 1,720 



2,180 



2,177 



900 



2, 250 



1,590 



1,882 



1,735 

 810 



2,020 

 1,420 



95 



95 

 86 

 53 



72 



86 



78 

 66 

 50 

 55 



83 



58 

 45 

 50 

 50 



94 



95 



55 

 84 

 74 



85 



85 

 50 

 85 

 70 



88 



70 

 50 

 80 

 60 



Creamy gray 







Gray 



Dirty gray 



Very yellow 



(i) 





Slightly "runny." 

 ( 2 ). 





FIRST-CLEAR FLOUR. 



With 10 per cent — 



Rye 



Dirty gray 



do 







0). 





do 





Dark yellow 



( 3 ). 



SECOND-CLEAR FLOUR. 



Clean wheat (check) 



With 10 per cent — 



Rye 



Dirty gray 



Black 







(!). 



"Runny." 





Dirty gray 



Dirty yellow 







1 Sticky and "runny"; irritating to hands. 



2 Short and slightly "runny"; strong odor of vetch. 



s Short and slightly "runny"; very strong vetch odor. 

 4 Short and "runny"; very strong vetch odor. 



The comparative results of the baking tests of patent, first-clear, 

 and second-clear flour milled from wheat samples containing 10 per 

 cent admixtures of rye, corn cockle, kinghead, and hairy vetch, as 



^**?~T£-rs/l 



/^/f?S T Ci-. £T^7/=P 



■SECCMD C-^ESZf? 



Fig. 



1. — Diagram showing the results of baking tests with patent, first-clear, and second-clear flour milled 

 from wheat containing 10 per cent admixtures of rye, corn cockle, kinghead, and hairy vetch. 



given in Table VI, are shown diagranimatically in figure 7. The 

 presence of corn cockle in flour very perceptibly lessens the percentage 

 of water that will be absorbed, and both corn cockle and hairy vetch 



