Wheat Investigations. 



39 



bread loaf with the highest volume — 222 ice. — of very good tex- 

 ture and good color. Very similar qualities were shown by the 

 Bluestem line 2391 with a loaf volume of 2209 c.c. The third 

 highest loaf volume was produced from flour of another Red 

 Fife strain — No. 2385. The best Minnesota line, Royalton (Red) 

 ranks fourth in volume of loaf. On comparing the data from 



TABLE 10. 



Baking Tests of Flours from Pure Lines of Wheat Grown at 

 Aroostook Farm. 1918 Crop. 



AROOSTOOK LINES 



Line 



Selected 



Grams 



Loaf 









No. 



from 



of 



Volume 



Texture 



Color 







Variety 



water 

 used 



in cubic 



centi- 

 meters* 





of 

 Crumb 



Externa] Appearance 



2393 



Red Fife 



210 



2,221 



Very good 



Good 



Excellent baking qual- 

 ity — produced nice 

 appearing loaf 



2385 



Red Fife 



213 



2,153 



Close 



White with 

 velvety 

 sheen 



Very good size and 

 appearance. Excellent 

 baking qualities 



2390 



Red Fife 



210 



2,028 



Good, close 



Good 



Flour! produces good 

 sized loaf, but lacks 

 baking strength 



2389 



Red Fife 



210 



2,028 



Very good 



Good 



Volume good. Has 

 strength and makes 

 good appearing loaf 



2386 



Red Fife 



210 



2,017 



Fair 



Fair 



Tendency of dough to 

 tear during proofing, 

 causing a rough ap- 

 pearance of loaf 



2379 



Red Fife 



205 



1,903 



Very good 



White 



Size of loaf fair but 

 flour shows good 

 baking quality 



2395 



Red Fife 



210 



1,881 



Coarse 



Fair 



Poor baking qualities, 

 appearance of loaf 

 fair 



2391 



Bluestem 



210 



2,209 



Very good 



Good 



Very good appearing 

 loaf. Flour has good 

 baking strength 



2394 



Bluestem 



210 



2,096 



Fair 



Fair 



Volume good. Flour 

 has good baking 



qualities 



2387 



Bluestem 



210 



1,983 



Poor 



Fair 



Volume good. Flour 

 shows strength and 

 qualities 



2384 



Bluestem 



205 



1,813 



Fair 



Good 



Fair size to ioaf, fair 

 baking quality 



2388 



Preston 



210 



2,068 



Close 



Verv good — 

 white 



Volume good. Appear- 

 ance good. Baking 

 quality very good 



2397 



Preston 



205 



2,028 



Very close 



Good 



Volume good. Shows 

 good baking quali- 

 ties 



Good volume and ap- 



2414 



Preston 



210 



1,983 



Very good 



Very good 















pearance, good qual- 















ity for baking 



2402 



Preston 



205 



1,892 



Good 



Good 



Good appearing loaf. 

 Gluten lacks strength 

 for good baking re- 

 sults 



