COMPARISON OF AMERICAN" WHEATS. 



27 



(6) Bread from all normal durum samples has a tinting or colora- 

 tion, varying from slightly creamy to bright yellow, while of the 

 hard red winter samples 77.6 per cent show a noticeable creamy tint; 

 of the hard red spring samples, 69.5 per cent; and of the soft red 

 winter samples only 18.9 per cent. 



(7) The general results indicate that test weight and soundness, 

 when considered together, are of far more value in appraising 

 quality than when either is considered by itself. 



(8) Small amounts of inseparable material are generally accom- 

 panied by a decrease in flour yield, as would be expected, in that as 

 a rule a large part of such material usually finds its way into the 

 bran and shorts. 



(9) Loaf volume and texture are the two factors which are con- 

 sidered as indicative of strength. While a great range of strength 

 was found within each class of wheat, the averages for each class 



01S£-Rj<TC5£- W&TFFt /10SORrT/On or rLOU/? — J=>E:n C£/V7~ 



Fig. 21. — Diagram presenting a comparison of the water absorption of the flour of five 

 classes of American-grown wheat, showing variation, general range, and average for 

 each class. Samples from the crops of 1908 to 1913, inclusive. 



show considerable differences between the various classes when con- 

 sidered as a whole. Given in order from weakest to strongest the 

 classes are soft white, soft red winter, durum, hard red winter, and 

 hard red spring wheat. 



(10) The average loaf volume in cubic centimeters for each of 

 these classes is soft white wheat, 1,909 ; soft red winter, 1,965 ; durum, 

 2,070; hard red winter, 2,219; and hard red spring, 2,421. In the 

 matter of texture the several classes stand in the same order, except 

 that soft red w T inter has a slight advantage over durum wheat. 



(11) Of the four more important classes of wheat under consid- 

 eration, durum is the highest in crude-protein content; hard red 

 spring, second; hard red winter, third; and soft red winter, fourth. 



(12) High crude-protein content as a rule is accompanied by high 

 strength, but the relation between these two factors varies with the 

 different classes of wheat and extremely high crude-protein content 

 is sometimes accompanied by a decrease in baking strength. 



(13) The average water absorption of the flour from durum and 

 from hard red spring wheat is about the same, and that of hard 



