MILLING AND BAKING TESTS OF WHEAT. 



21 



of this tabic brings out the following points: (1) The percentage of 

 ash is greater in every instance in the flour containing the impurities 

 than in the pure wheat flour. (2) The percentage of ether extract (fat) 

 of corn cockle and kinghead seed is higher than that of wheat and is 

 likewise greater in all three grades of flour containing these impurities 

 than in the flour from clean wheat. (3) The percentage of protein in 

 the poorer grades of flour (first and second clear) is relatively higher 

 in the flour containing impurities than in the flour from clean wheat, 

 with the exception of the first-clear flour from the 10 per cent rye 

 mixture. (4) The percentage of crude fiber is considerably greater in 

 the first-clear and second-clear flours from the admixture of corn cockle, 

 kinghead, and hairy vetch than in the same grade of flour from pure 

 wheat. (5) The acidity of the first-clear and second-clear flour from 

 corn-cockle seed and vetch-seed mixtures is noticeably higher than that 

 of the same grades of flour from the check sample of clean wheat. 



The results of the chemical analyses indicate that the flour from the 

 different impurities was distributed to some extent in all three grades 

 of flour, a larger proportion in most instances going into the first-clear 

 and second-clear flours. 



Table X.' — Chemical analyses of wheat, rye, corn cockle, kinghead, and hairy vetch and 

 oj patent, first-clear, and second-clear flour milled from samples of wheat containing 10 

 •per cent admixtures of these four impurities. 



[Moisture and undetermined, including nitrogen-free extract, not given, i] 



Description of sample. 



Air-dry samples (per cent). 



Ash. 



Ether 



ex- 

 tract. 



Pro- 

 tein. 



Crude 

 fiber. 



Pento- 

 sans. 



Invert 

 sugar. 



Su- 

 crose. 



Acidity 



as 

 acetic. 



Wheat 



Rye 



Corn cockle 



Kinghead 



Hairy vetch 



PATENT WHEAT FLOUR. 



Wheat (check) 



Wheat with 10 per cent- 

 Rye 



Corn cockle 



Kinghead 



Hairy vetch 



FIRST-CLEAR WHEAT FLOUR. 



Wheat (check) 



Wheat with 10 per cent — 



Rye 



Corn cockle 



Kinghead 



Hairy vetch 



SECOND-CLEAR WHEAT FLOUR 



Wheat (check) 



Wheat with 10 per cent — 



Rye 



Corn cockle 



Kinghead 



Hairy vetch 



1.74 

 1.97 

 3.40 

 2.99 

 2.84 



.50 



.58 

 .55 

 .60 

 .76 



.92 

 .79 

 .91 



.95 

 1.20 



.92 

 1.12 



1.91 

 1.55 

 6.01 

 3.33 

 .83 



1.16 



1.19 

 1.40 



1.87 

 1.25 



1.60 



1.54 

 2.32 

 2.13 

 1.62 



1.86 



1.98 

 3.06 



2.87 

 2.09 



15.44 

 12.19 

 15.44 

 11.25 

 28.56 



12.88 



12.48 

 12.48 

 13.51 

 14.88 



13.91 



13.28 

 14.25 

 14.48 

 14.94 



13.91 



14.48 

 16. 02 

 14.88 

 16. 65 



2.62 

 2.38 

 6.49 



44.88 

 7.18 



.17 

 .17 

 .17 

 .25 



7.10 

 10.02 



6.02 

 18.97 



6.15 



2.99 



3.31 



3.67 

 3.35 

 3.75 



3.25 



3.87 

 3.12 

 5.82 

 4.31 



3.07 



3.86 

 4.10 

 3.45 

 3.49 



0.14 

 .13 

 .32 

 .14 

 .02 



.25 

 .38 

 .34 

 .23 



1.88 

 2.69 

 1.58 

 .60 

 1.55 



1.12 



1.21 



1.26 

 1.17 



1.37 



1.45 



1.57 



1.46 

 1.44 

 1.65 



1.65 



2.55 

 1.97 

 1.62 

 2.00 



0.25. 

 .27 

 .25 

 .73 



.87 



.12: 

 .11 

 .11 



.27 



.17 

 .25 

 .17 



.3a 



.18. 



1 Chemical analyses by Dr. J. A. LeClerc, Chief ofthe Plant-Chemistry Laboratory, Bureau ofChemistry^ 



