28 BULLETIN" 557, U. S. DEPARTMENT OF AGRICULTURE. 



red winter is only slightly lower. The water absorption of the soft 

 wheats averages from 3 to 4 per cent lower than for the hard wheats. 

 The range of water absorption of each class varies within wide 

 limits. 



(14) There is a direct relation between the water absorption of 

 the flour and the bread yield of a unit quantity of the same. As a 

 rule, the higher the absorption the greater the weight of the loaf. 



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