36 Maine Agricultural Experiment Station. 1920 



a chemical analysis and a baking test in the laboratory of the 

 Ward Baking Company, New York. The writer is greatly in- 

 debted to Dr. Chas. Hoffman, Chief Chemist of the Ward Bak- 

 ing Company for his careful study of these flours for strength 

 and baking quality. 



The results of the chemical analysis of these flours are given 

 in Table 9. The lines are grouped according to their parent va- 

 rieties and their dry gluten rank. 



From Table 9 the considerable variations in the gluten con- 

 tent will be first noted. With a number of strains the percent- 

 age of dry gluten is rather high, several of the Aroostook lines 

 exceeding the Minnesota lines in gluten content. Except for 

 a few striking exceptions, there appears to be a relation between 

 the amount and quality of gluten. The Red Fife and Bluestem 

 varieties furnished a large number of. strains with good quality 

 glutens while the Preston, Unnamed and Marquis show a large 

 percentage of strains with fair to poor quality of gluten. The 

 Marquis lines showed uniformly short, stiff glutens of only fair 

 quality. The Minnesota lines with the exception of durum and 

 Marquis furnished strong glutens of good quality. 



The data from the baking test with regard to water used, 

 volume of loaf, texture, color of crumb and external appearance 

 of loaf are presented in Table 10. According to Dr. Hoffman's 

 report the following ingredients were used in each case : 



Flour..... ■. 300 grams 



Water Amount to give correct stiffness 



Sugar 20 grams 



Salt A T / 2 grams 



Yeast 5 grams 



Arkady Yeast Food 1^4 grams 



Temperature set 82 F. 



Time of fermentation 4^4 hours. This is the time when 

 the dough is mixed until it is moulded ready for the pan. 



All doughs were well moulded by machinery, but mixed by 

 hand. Baking was done under factory conditions. 



