COMPARISON OF AMERICAN" WHEATS. 



21 



samples. The volume of b is 2,240 cubic centimeters, which is about the 

 average for this class, and the volume of d is 2,460 cubic centimeters, 

 which considerably exceeds the average for this class; in fact, it is 

 a little above the average for hard red spring wheats. It repre- 

 sents, however, the common type of loaf produced from the stronger 

 hard red winter wheats. 



Fig. 16. — Cross sections of loaves of bread, showing a considerable range in the 

 strength of hard red spring wheat and making a comparison of this class with 

 durum wheat. Loaves a, ~b, and c, from hard red spring wheat and having volumes 

 of 2,520, 2,565, and 2,385 cubic centimeters and textures of 92, 95, and 94.5, 

 respectively ; cl, from durum wheat, having a volume of 1,955 and a texture of 

 93.5. 



Three loaves from hard red spring (a, b, and c) and one from 

 durum (d) are shown in figure 16. The volumes are, respectively, 

 2,520, 2,565, 2,385, and 1,955 cubic centimeters; the first two being 

 above and the last two somewhat below the averages for their 

 respective classes. 



COMPARISONS OF TEXTURE. 



Before going farther with the discussion of strength, the related 

 factor of texture should be considered. Comparisons of texture 



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 9 / to 9&. 9 

 && to 90.9 

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Fig. 17. — Diagram presenting a comparison of the texture of the bread from four 

 classes of wheat, showing their range and the average for each class. Samples from 

 the crops of 1911 to 1913, inclusive. 



similar to those of loaf volume are made in figure 17. As the tex- 

 ture scoring system was not used until 1911, fewer samples were 

 available in compiling this diagram, and it was necessary to omit 

 the white wheats. In a general way the variations in texture parallel 



