4 BULLETIN" 557, U. S. DEPARTMENT OF AGRICULTURE. 



the most important points. For a loaf to be of good texture the 

 walls of the cells should be thin and nearly transparent. To obtain 

 a measure of texture it has been found necessary to resort to an 

 arbitrary scoring system based on the ideal as 100. 



In order to demonstrate clearly what is meant by differences in 

 strength as indicated by loaf volume and texture, figures 1 and 2, 



a 





e 



Fig. 1. — Loaves of bread showing a wide range in volume. The volumes in cubic 

 centimeters are as follows : a, 2,700 ; b, 1,855 ; c, 2,400 ; d, 3,020 ; e, 2,170. 



showing photographs of loaves having a wide range in quality, are 

 introduced here. Figure 1 shows the exterior of loaves having a 

 volume varying from 1,855 to 3,020 cubic centimeters. The volume 

 of the loaves, in cubic centimeters, in order, is as follows : a, 2,700 ; 

 h. 1,855; c, 2,400; d, 3,020; e, 2,170. Figure 2 shows another series 



Fig. 2. — Loaves of bread showing a wide range in strength of flour, as indicated by 

 differences in volume and texture. The volumes in cubic centimeters and the tex- 

 ture scores of these loaves are as follows : a, Volume 1,550, texture 84 ; b, volume 

 1,830, texture 90 ; c, volume 2,330, texture 94 ; d, volume 2,660, texture 97 ; e, vol- 

 ume 1,950, texture 88. 



of loaves in cross section, illustrating differences in texture as well 

 as volume. The volume of loaf a is 1,550 cubic centimeters and the 

 texture 84. This is the type of loaf produced from the softest 

 wheats and those of lowest strength. The texture is even, but the 

 cell walls are thick and the bread is solid and heavy. Loaf & is a 

 little below average strength for soft wheats, the volume being 1,830 



