MILLING AND BAKING TESTS OF WHEAT. 



17 



have an especially injurious effect on the loaf volume and texture. 

 The color of the crumb of bread from flour that is milled from wheat 

 containing large amounts of corn cockle, kinghead, and vetch is prac- 

 tically destroyed. 



The information given in Table VI and graphically shown in detail 

 in figure 7 is summarized in figure 8. The factors taken into con- 

 sideration in making up this illustration are the percentage of absorp- 

 tion of water, volume of loaf, and texture and color of loaf for patent, 

 first-clear, and second-clear flour milled from samples of wheat con- 

 taining 10 per cent admixtures of rye, kinghead, hairy vetch, and 

 corn cockle. 



The total scores given the loaves of bread from the samples con- 

 taining admixtures of impurities are graphically compared with the 

 scores given the check sample of clean wheat, which is used as the 

 standard for comparison, with a 

 rating or score of 100. 



In this figure the impurities are 

 arranged in the order of their 

 detrimental influence on the bak- 

 ing qualities, beginning with rye, 

 which, as a whole, had the least in- 

 jurious effects. Corn cockle is thus 

 shown to be a much more objec- 

 tionable impurity than any of the 

 others used in the tests, the score 

 in every instance falling far below 

 that of any of the other impurities. 

 Plate II is a reproduction of 

 photographs of bread baked from 

 patent, first-clear, and second-clear 

 flour obtained in milling wheat samples containing 10 per cent 

 admixtures of rye, corn cockle, kinghead, and hairy vetch, and it 

 illustrates the deleterious effects which these impurities have on the 

 baking quality of flour. 



TESTS WITH FLOUR BLENDS. 



Tests were made with blends of wheat flour and definitely known 

 percentages of flour from rye, corn cockle, kinghead, and hairy-vetch 

 seed, for additional study of the effects of these impurities on the baking 

 qualities. The flour used in these tests was obtained in milling each 

 of the ingredients represented in Table III. The results of the baking 

 tests with blends of wheat flour with each of these impurities are 

 given in Table VII. A blend of 0.5 per cent was in every instance 

 injurious, the detrimental effects being most apparent in the color of 



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Fig. S. — Diagram comparing the summarized 

 loaf scores, showing the detrimental effects of 

 10 per cent admixtures of rye, kinghead, hairy 

 vetch, and corn cockle in wheat on the baking 

 qualities of patent, first-clear, and second-clear 

 flour. Comparison is made with the check test 

 with clean wheat. 



