78 MAINE AGRICULTURAL EXPERIMENT STATION. I904. 



the end as at the beginning. It is probably more accurate to 

 neglect loss in milling and base the percentage yield upon the 

 output. 



Calculated on total yield of 1,024 pounds, the yields expressed 

 in percentages are : 



Entire wheat flour 82.4 per cent 



Bran 17.6 per cent 



THE CHARACTER OF THE PRODUCTS. 



The yield of entire wheat flour in this experiment was a little 

 above 82 pounds from 100 pounds of wheat. The bran appeared 

 to be very well cleaned and it is probable that the yield could not 

 have been greatly increased from this particular wheat by further 

 treatment. According to available data the yield is somewhat 

 smaller than usual. On the other hand, the flour contained less 

 crude fiber than most samples of entire wheat flour examined at 

 this Station, and under the microscope there was less of the outer 

 layers of bran cells than in most flours of this class. The bran 

 cells and per cent of crude fiber were less than was found in 

 other samples of the output of this mill. The wheat was sup- 

 plied by an automatic registering apparatus which was set as 

 usual. At the end of the run it was found that the output was 

 somewhat less than customary. This may account for the sepa- 

 ration noted, or the difference may have been due to the charac- 

 ter of the wheat employed. Wheats, even of the same grading, 

 differ quite materially in the proportion of bran and flour. The 

 bran appeared, both under the microscope and from chemical 

 analysis, to be normal bran, such as would usually be had from 

 milling hard northwestern wheat. Apparently the flour differed 

 from straight patent flour only in containing the middlings, red 

 dog, and second clear flours, which are kept out of the high grade 

 patent. As explained elsewhere (see page 69), the difference 

 in composition and nutritive value of straight patent flour and 

 entire wheat flour is to be explained by the constituents of mid- 

 dlings and low grade flours that are rejected from the former 

 and included in the latter. 



The composition of the wheat used in this experiment and the 

 entire wheat flour and the bran obtained as products follow : 



i 



