26 



BULLETTX 557, U. S. DEPARTMEXT OP AGRICULTURE. 



with the moisture content. Were it possible to eliminate other fac- 

 tors, such as variation in plumpness of the kernels, it is probable that 

 this relationship would be more apparent. 



(3) The weight per 1,000 kernels or average weight of kernels has 

 very little value in judging the potential flour yield. 



(■A) Although there are frequent exceptions when individual sam- 

 ples are considered, average results show a very striking relation 

 between weight per bushel and flour yield, the latter varying directly 



CV^7-^>? fiSSOTr'/^/'/ OA/ 0/=" /=-£-OL/S? /°£"/t > C£T/V7~ 



^s *f£/ -?7?/ *?&./ -*9./ so/ s/./ S2/. s3/ s*f./ ss./ se./ s?r/ ss/ ss/ 60/ s/y 62./ 63/ &*/ 6s/ 66./, 



TO rO TO TO TO TO TO TO TO To TO TO TO TO TO TO TO To TO TO TO TO 



tf6 *f7- ^s *Z9 SO S/ S3 S3 S*f SS S6 S7 S3 S9 60 6/ 62 63 64- 6S 66 67" 



4-S3 *G3 -*7aS -?73 -&73 -f-77 4773^73.3 f£3 ^36 ■63'f.S ■(■873 -433 -f37S 'fSO.S -f36 

 /JKf/P^S'r bV£/G/17~ Of £.Os4l/£:^ 6-/? ft /-IS 



SOO SOZ.S 



B 



-^ ^C 













• 



4-: — r 



-f ^-T~^- 



~1. 





1 



i 



33 *SS //S /a& //?* /£3 /03 /33 /S3 /63 /r~3 37~ S-f /S 



fs/c/M&^-f? Ott S'ftsf/^'t. £:s- 



Fig. 20. — Diagram showing the relation between the water absorption of the flour and 

 the total weight and water retention of the baked loaf. A, Comparison of water 

 absorbed by the flour, water retained in the bread, the water evaporated during 

 baking, and the weight of the baked loaves ; 11, curve showing the proportion of 

 water absorbed by the flour which was retained during baking. 



as the former. The ratio between these two figures, however, is not 

 quite the same for the different classes, nor is it the same for all 

 varieties within each class. 



(5) In color the bread from the flour of the various classes of 

 common wheat shows about the same ranges and averages. The 

 flour from durum wheat is considerably more creamy and thus 

 averages several points lower than that of any other class. 



