WHEATS AND FLOURS OF AROOSTOOK COUNTY. I5I 



parable. It is noted that all of these Maine milled flours were 

 very deficient in the content of wet gl.uten as compared with the 

 standard Minneapolis first patent. While the defect may be 

 due to a lower gluten content in Maine grown wheats, it would 

 seem that a large part of it is due to milling. Samples 6349 

 and 6356 were made from carefully bred Minnesota wheat. 

 There is little doubt that if these same wheats had been milled 

 by the expert millers of the Consolidated Milling Company in 

 their large plant that the resultant flours would have been equal 

 to the Minneapolis standard. In other words, the Maine miller 

 did not work as close to the outer layers of the wheat berry as 

 the western miller would have done. 



By referring to the percentage of protein given in the tables 

 on pages 147 and 150 it will be seen that there is in general a fair 

 conformity between the amount of protein and that of wet gluten. 



The standard flour produces a loaf of maximum weight and 

 size from a given weight of flour. Both of these factors are 

 largely dependent upon the amount of gluten which the flour 

 carries. While experiments by Snyder "^ indicate that in a flour 

 of the highest bread making properties there is a definite ratio 

 of gliadin to glutenin (the two substances which together consti-' 

 tute gluten), these particular flours were not examined for these 

 constituents. 



It will be noted that while most of these Maine milled flours 

 gave a loaf nearly equal to or greater in weight than the stand- 

 ard flour, that the loaf as shown by its measurements was con- 

 siderably smaller. This means that the bread was heavy as 

 compared with the Minneapolis standard described on page 150. 

 The bread from 6415 while giving a loaf of low weight, a draw- 

 back from the baker's standpoint, was large in proportion to its 

 weight, and so far as texture and appearance were concerned, 

 the expert had no criticism to offer. It is interesting to note that 

 this flour, which from the standpoint of the consumer was the 

 best of any of the Maine flours, was made from wheat which had 

 been grown for many years in Aroostook county. The report 

 of the expert shows that the flours depart from the Minneapolis 

 standard in appearance, in working and in baking. 



The imperfect and uneven granulation are due to faulty mill- 

 ing and can, of course, be corrected, at least, in part, although it 



* Bui. 101, Office of Experiment Stations, U. S. Dept. Agv., p. 61. 



