38 



Maine Agricultural Experiment Station. 1920 



Results of Chemical Analysis of Flours From Pure Lines of 



Wheat Grown at Aroostook Farm. igi8 Crop. 



— Concluded. 





Selected from 







Gluten 







Line 









No. 



Variety 



Ash 



Mois- 



Wet 



Dry 



Ratio 



Condition of Gluten 







per 



ture 



per 



per 



Wet to 









cent 



1 per 



cent 



cent 



cent 



Dry 

 Gluten 





2415 



Unnamed 



0.62 



8.40 



37.40 



12.22 



3.06 



Soft and sticky, 

 lacks strength 



2370 



Unnamed 



0.70 



8.42 



32.65 



11.53 



2.83 



Soft, dead gluten- 

 no life 



2406 



Unnamed 



0.66 



8.56 



29.53 



10.31 



2. 86 



Soft, putty-like gluten 



Average 





:•.'>; 



8.46 



33.19 



11.35 



2.92 











MINNESOTA LINES. 









Selected from 







Gluten 







Accession 









No. 



Variety 



Ash 



Mois- 



TVet 



Dry 



Ratio 



Condition of Gluten 







per 



ture 



per 



per 



Wet to 









cent 



1 per 

 cent 



cent 



cent 



Dry 



Gluten 





186 



Rovalton 

 (Red) 



0.74 



8.20 



36.28 



12.69 



2.86 



Very good gluten with 

 strong expansive 

 qualities 



185 



Royalton 

 (White) 



0.68 



8.28 



34.28 



12.28 



2.81 



Strong, elastic gluten 



183 



Haynes Blue- 

 stem 



0.72 



8.30 



34.40 



11.83 



2.91 



Tough and strong 



187 



Marquis 



0.77 



8.30 



32.25 



11.56 



2.79 



Short and stiff of 

 medium quality 



182 



Speltz Marz 

 (durum) 



0.90 



8.49 



27.00- 



9.93 



2.72 



Very dead-like and 



non-elastic 



Average 





0.76 



8.31 



32.84 



11.66 



2.82 





Average 



(excluding 















dur 



urn) 



0.73 



8.25 



34.30 



12.09 



2.86 





In Table io the pure lines are grouped within their parent 

 varieties according to the volume, expressed in cubic centimeters, 

 of bread loaf produced from their flour. A photograph of each 

 loaf baked from the flour of each strain is given in the accom- 

 panying figures. From these photographs the size, volume, tex- 

 ture and general appearance of each loaf will be noted. A study 

 of the data given in Table io will show a number of strains pro- 

 ducing a bread of good volume and very good appearance. . As 

 in the case of other characters the variation in the size of bread 

 loaf is very marked. The Red Fife line Xo. 2393 produced a 



