18 



BULLETIN 328, U. S. DEPARTMENT OF AGRICULTURE. 



the bread, and with but 1.5 per cent blends the deleterious effects on 

 the color and texture of the bread are especially noticeable. 



Blends of rye and corn-cockle flour give a grayish tinge to .the 

 crumb, while the addition of kinghead flour results in a loaf with a 

 dirty looking crumb. Hairy-vetch blends give to the bread a yellowish 

 color and a strong and disagreeable flavor and odor characteristic of 

 vetch. 



Table VII.- — Baking tests with wheat flour blended with different percentages of flour 

 made from rye, corn cockle, kinghead, and hairy vetch. 



Sample description (flour blends). 



Wheat flour (check) 



Wheat flour with rye flour: 



0.5 per cent 



0.75 per cent 



1 .0 per cent 



1 .5 per cent 



Wheat flour (check) 



Wheat flour with corn-cockle flour: 



0.5 per cent 



0. 75 per cent 



1.0 per cent 



1.5 per cent 



Wheat flour (check) 



Wheat flour with kinghead flour: 



0.5 per cent 



0.75 per cent ,. 



1 .0 per cent 



1.5 per cent 



Wheat flour (check) 



Wheat flour with hairy- vetch flour: 



0.5 per cent 



0.75 per cent 



1.0 per cent 



1.5 per cent 



Water 

 absorp- 

 tion. 



Per 



cent. 

 5S.2 



58.2 

 58.2 

 58.2 

 57.1 

 57.9 



57.6 

 57.9 

 57.9 

 57.9 

 57.9 



57.6 

 57.6 

 57.9 

 57.4 

 57.9 



57.4 

 57.9 

 57.6 

 57.6 



Score. 



Texture 

 of loaf. 



Color 

 of crumb, 



Remarks 

 concerning crumb. 



Creamy. 



Creamy gray. 

 Do. 

 Do. 

 Do. 



Creamy. 



Creamy gray. 



Do. 



Do. 



Do. 

 Creamy. 



Dirty gray. 



Do. 

 Very dirty gray. 



Do. 

 Creamy. 



Creamy yellow. 

 Yellow. 

 • Do. 

 Do. 



TESTS WITH WHEAT CONTAINING KINGHEAD SEED. 



Table VIII gives a comparison of the results of milling and baking 

 tests of samples of wheat containing kinghead seed, as delivered at a 

 country elevator, with the results of tests of samples of the same 

 wheat from which the kinghead was removed by hand picking. In 

 these tests two samples of spring wheat, one a variety known as Blue- 

 stem, with 3.6 per cent of kinghead, and the other a bearded spring 

 wheat known as Velvet Chaff, containing 4.5 per cent of kinghead 

 seed, were each divided into two portions. One part was then milled 

 with the kinghead, while from the other part the kinghead seed was 

 removed by hand picking and the clean wheat milled. The detri- 

 mental effects of the presence of this impurity in wheat are seen in 

 the reduced flour yield, a smaller loaf volume, and a considerably 

 poorer crumb texture, while the color score of the loaf is as low as 

 that given bread made from low-grade flour, since the crumb was 



