14 



BULLETIN 557, U. S. DEPARTMENT OP AGRICULTURE. 



these samples are separated and the data compiled in a similar man- 

 ner, however, the reason for this seeming inconsistency in results 

 is apparent. 



First, the high percentage of the samples of Velvet Chaff having a 

 high test weight, as compared with the other varieties of spring 

 wheat will be noted and then the lower average flour yield for each 

 range in weight per bushel. These facts illustrate the necessity of 

 care in interpreting the weight-per-bushel determination as applied 

 to wheat of different varieties. 



It should also be borne in mind that tests with individual samples 

 do not show the same regularity as is suggested by the averages 

 shown in these illustrations, and the test weight should in all cases 

 be considered in conjunction with other factors, such as moisture 

 content and soundness, of which more will be said later. 



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Fig. 11. — Diagram presenting a comparison of the color score of the bread made 

 from five classes of wheat, showing variations, extreme ranges, and averages. 



COLOR OF FLOUR AND BREAD. 



The importance of a consideration of the color of flour or bread 

 made of flour in connection with milling yields has been mentioned. 

 Commercially, because of the popular demand for white bread, flour 

 color has come to be one of the most important considerations in 

 buying and selling this product. The question naturally arises as to 

 whether there is any general difference in the color of flour of the 

 wheat of the several classes. Figure 11 presents data which will 

 afford a fairly satisfactory answer to this question. The arrange- 

 ment of this diagram gives an idea of the ordinary ranges in color 

 of the bread from each class, and it will be observed that very little 

 difference is apparent between the classes except in the case of durum 

 wheat. The typical flour from this wheat varies in color from a pro- 

 nounced creamy white to what might be described as pale yellow. 



The comparison shown in figure 11. however, does not tell the 

 whole story, as there are variations in color that can not be expressed 

 bv a score. For example, under this system two flours may score the 



