MILLING \ND BAKIXC TESTS OK WHEAT. 



19 



dark gray in color. As shown in figure 9, b, the pores of the loaf are 

 large and very irregular in shape in the bread made from wheat con- 

 taining 4.5 per cent of kinghead seed when milled. 



Table VIII." — Milling and baking tests tvith samples of wheal be/ore and after the king- 

 head seed was removed. 





x-,_... 



Water 



Volume 

 of loaf. 



Score. 



Remarks con- 

 cerning crumb. 



Description of sample. yield' 



absorp- 

 tion. 



Texture 

 of loaf. 



Color 



of crumb. 



Bluestem wheat: 



With 3.6 per cent of kinghead . 



Per cent. 

 70.8 

 72.6 



70.7 

 71.0 



Per cent. 

 62.4 

 62.6 



61.2 

 61.2 



C.c. 

 2,365 

 2,395 



2,215 

 2,325 



80 

 84 



75 

 90 



60 

 86 



50 

 93 



Dirty gray. 



Velvet Chat! wheat: 



With 4.5 per cent of kinghead. 



Dirty gray. 

 Creamy gray. 





TESTS WITH WHEAT CONTAINING WILD- VETCH SEED, AS GROWN. 



Table IX gives the results of milling and baking tests of two 

 samples of spring wheat obtained by the writer from farmers' gran- 

 aries. Each sample contained a large amount of wild-vetch seed 

 and represented the 

 crops as grown. Two 

 kinds, or species, of 

 wild-vetch seed were 

 found in these sam- 

 ples. The bulk of the 

 seed was narrow- 

 leaved vetch ( Vicia 

 angustifolia) , and the 

 remainder was the 

 hairy-pod vetch (Vicia 

 Tiirsuta) . 



A comparison is 

 given of the results of tests of wheat containing wild-vetch seed, 

 with the results of tests of the same lot of wheat from which the 

 vetch seed was removed by hand picking. One of the samples 

 contained 17.7 per cent and the other 10.3 per cent of wild-vetch 

 seed after being cleaned and scoured with the mill machinery. 

 The fact that the mill cleaners failed to remove the vetch seed 

 show T s that this is practically an inseparable impurity. In fact, 

 the grain buyer for the mill in the locality where this wheat was 

 grown refused to purchase this wheat, which contained such a large 

 amount of wild-vetch seed, claiming that it could not be removed 

 from the grain and that it would be a risky undertaking to make 

 flour from such wheat. 



After these samples were cleaned as w;ell as was possible with the 

 small milling separator and scoured twice with the scourer of the 



Fig. 9. — Loaves of bread made from wheat free from kinghead seed (a) 

 and from wheat containing 4.5 per cent of kinshead seed (6). 



