COMPARISON OF AMERICAN WHEATS. 7 



Table I. — Average yield of flour, bran, and shorts of four commercial classes 

 of American wheat and average loss in the milling process. 





Number 

 of 



samples 

 tested. 



Milling yields. 



Loss in 

 milling. 



Class of wheat. 



Flour. 



Bran and 



shorts. 





197 

 158 

 303 



565 



Per ct. 

 69.7 

 70.3 



72 

 70.2 



Per ct. 

 27.1 



28.9 

 26.4 

 27.8 



Per ct. 

 3.2 





.8 





1.6 





2 







It might also be mentioned that the water used in tempering prob- 

 ably had some influence on these figures. With soft-textured wheat 

 like the soft red winter, owing to the tendency toward flaking or 

 flattening out of the particles of endosperm during the grinding 

 process when too much moisture is present, it was not desirable to 

 use a large quantity of water in tempering or conditioning this 

 wheat to toughen the bran previous to milling, while with durum 



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Pig. 4. — Diagram presenting a comparison of the yield of feed (bran and shorts) of 

 four commercial classes of American wheat, showing their general range and the 

 average for each class. 



wheat, which is very hard and brittle, the moisture content was 

 raised about 2 per cent on the average by this process. As all yields 

 are figured on the basis of the original cleaned sample, one reason 

 for these differences is apparent. In many cases the durum samples 

 showed a gain in milling due to this added water, but this was very 

 seldom shown with soft wheats. 



YIELD OF BRAN AND SHORTS. 



Figure 4 is a companion to figure 3 and shows in another way the 

 same relation of the milling quality of these four classes of wheat. 

 The importance of a low yield of bran and shorts is evident from 

 the direct relationship of these factors to flour yield. 



MOISTURE CONTENT AND FLOUR YIELDS. 



As was brought out in the above discussion and in Table I, evap- 

 oration during the milling process bears a very important relation- 

 ship to flour yield. The extent to which evaporation occurs when 



