COMPARISON" OF AMERICAN- WHEATS, 



15 



same, though one may be creamy while the other is a grayish white. 

 In order to determine to what extent these color tints are charac- 

 teristic of any one class, notes relative to them were made on all 

 samples of the crops of 1912 and 1913. A summary of these observa- 

 tions is made in Table II. In this table the samples are classified 

 under two headings, the first including all samples entirely free from 

 creamy or yellow tints, being either pure white or grayish, and the 

 second including samples having a distinctly creamy or yellow tint, 

 as well as cloudy or creamy gray samples. Table II shows that all 

 of the durum wheats fall under the second heading. In the other 

 classes of hard wheats the creamy tints predominate to a less extent, 

 while in the soft red wheats the pure white and gray tints predomi- 

 nate. Old or weathered wheat yields flour with a less pronounced 

 creaminess, and this will account for part of the variation among the 

 hard red wheats. There is also some varietal difference, especially 

 among the hard red spring wheats. Bluestem and Velvet Chaff 

 wheats usually yield flours of a pronounced creamy tint, while the 

 Fife flour tends more toward pure white or grayish white. With 

 the soft red winter wheat the creamy tint ordinarily is absent or not 

 very pronounced, although some varieties seem to differ in this 

 respect, as with other classes. 



Table II. — Relative dominance of various color tints of the flour of four com- 

 mercial classes of toheat, samples of the crops of 1912 and 1913 being used. 





Number 



of 

 samples. 



Proportion of samples yield- 

 ing flour of various color 

 tints (per cent). 



Class of wheat. 



White to 

 gray, with 

 no marked 

 creamy or 

 yellow tint. 



Creamy to 



yellow 



(cloudy or 



creamy gray 



included). 



Durum 



49 

 116 

 210 



90 





100 





22.4 

 30.5 

 81.1 



77.6 

 69 5 







18.9 





RELATION OF YIELD AND COLOR TO TEST WEIGHT AND 



SOUNDNESS. 



The unavoidable relation between flour yield and flour color in 

 milling makes it important that the diagrams already discussed, 

 showing the relation of flour yield to test weight, be supplemented by 

 a study in which the color of the flour is taken into consideration. 

 This has been done in Table III in connection with a study of the 

 relation of these factors to soundness. 



Considering only that part of Table III which relates to weight 

 per bushel, it is apparent that although the relation of this factor to 

 flour yield is quite evident in the diagrams previously shown, this is 



