10 



BULLETIN 1013, TJ. S. DEPARTMENT OF AGRICULTURE. 



Judging, however, from results obtained from other experiments, 

 both the extent to which the moisture content of the wheat is raised 

 in tempering and the length of time of tempering have an influence 

 on the resultant moisture content of the flour product. 



INFLUENCE OF ATMOSPHERIC TEMPERATURE ON THE TOTAL 

 YIELD OF MILL PRODUCTS. 



In addition to the influences of atmospheric humidity and moisture 

 content of wheat, the possible influence of the temperature of the 

 air within the mill on the total yield of mill products has also been 



RELATIVE HUMIDITY - PER CENT 



I 



Legend 



Moisture content of -Flour from 

 wheat containing before tempering 

 9.o to 99% of Moisture 



10.0 to 10.9% " •' 



I 1.0 to 11.3% " " 



12.0 to 12.9% » ■• . 



5 



8 



3 







13 45 26 



25 216 80 



19 155 73 



15 62 3 1 



NUMBER OF TESTS 



5 



6 



38 



A 



Fig. 5. — Relation of the relative humidity of the air within the mill and of the moisture 

 content of wheat to the moisture content o£ the resultant flour. 



given consideration and the results are represented by the curve 

 shown in figure 6. In considering this factor, only the results ob- 

 tained from those samples having approximately the same moisture 

 content (10 to 10.9 per cent) before tempering, and which were 

 milled at approximately the same relative humidity (50 to 59 per 

 cent) were taken, in order that the results shown might be free from 

 the influences of atmospheric humidity and moisture content. The 

 curve in figure 6 shows the total yield of mill products obtained for 

 various ranges of air temperature, and judging from the indef- 

 inite direction taken by this curve, no apparent relationship 



