20 



BULLETIN 328, IT. S. DEPARTMENT OF AGRICULTURE. 



North Dakota Agricultural College mill, they were thoroughly mixed 

 and divided into two portions. One part containing the wild-vetch 

 seed was then milled, while from the other part the wild-vetch seed 

 was removed by hand picking and the clean wheat thus obtained was 

 milled. 



The detrimental effects of the presence of wild-vetch seed in wheat 

 as milled are very apparent for all factors given in the tabulation. 

 The injurious effects are noticeably greater in the test with the sample 

 of wheat containing 17.7 per cent of this impurity than in the test 

 with wheat in which there was 10.3 per cent of wild-vetch seed. 



Fig. 10.— Loaves of bread from wheat before and after wild-vetch seed was removed: a, With 17.7 per 

 . cent vetch seed; 6, after vetch seed was removed; c, with 10.3 per cent vetch seed; d, after vetch 

 seed was removed. 



Table IX. 



-Milling and baking tests vciih samples of spring wheat before and after the 

 wild-vetch seed was removed. 





Flour 

 yield. 



Water 

 absorp- 

 tion. 



Volume 

 of loaf. 



Score. 



Remarks concern- 

 ing crumb. 



Description of sample. 



Texture 

 ofloaf. 



Color of 

 crumb. 



Spring wheat: 



With 17.7 per cent of wild 



vetch. 



Free from wild vetch 



With 10.3 per cent of wild 



vetch. 

 Free from wild vetch 



Per cent. 

 66.8 



68.4 

 66.5 



67.6 



Per cent. 

 53.2 



58.2 

 54.4 



58.5 



C.c. 

 1,765 



2,500 

 2,050 



2,475 



70 



95 

 80 



97 



60 



97 

 75 



98 



Yellowish gray. 



Creamy. 

 Yellowish gray. 



Creamy. 



Figure 10 is a reproduction of a photograph of the loaves of bread 

 baked from flour milled from samples of wheat containing wild-vetch 

 seed. The results of the tests in this connection are given in Table IX. 



ANALYSES OF WHEAT, OF THE IMPURITIES, AND OF FLOUR CONTAINING 



ADMIXTURES. 



Samples of patent, first-clear, and second-clear flour obtained in 

 milling samples of wheat containing 10 per cent admixtures of rye, corn 

 cockle, kinghead, and hairy vetch were submitted to the Bureau of 

 Chemistry of the United States Department of Agriculture for chem- 

 ical analyses, and the results obtained are given in Table X. A study 



