40 



Maine Agricultural Experiment Station. 1920 



Baking Tests of Flours from Pure Lines of Wheat Groum at 

 Aroostook Farm. ipi8 Crop. — Concluded. 



Line Selected Grams 

 No. from : of 



Variety water 

 used 



Loaf 

 Volume 

 in cubic 



centi- 

 meters* 



Texture 



Color 

 of 



Crumb 



External Appearance 



205 



200 

 200 



2400 Preston 



2383 Preston 



2409 Preston 

 2405 Preston 



Harauis 



Marquis 210 



'3 Canada Red 205 



Canada Red I 205 



2415 Unnamed 



2370 Unnamed 200 



2436 Unnamed 190 



1,869 



1,858 



1,858 

 1,773 



1,858 

 2,017 



1,745 



1,756 

 1,518 



Fair 



Fair 



Good 



Close 



1,949 Good 



Coarse 

 Good 



Coarse 



Close 



Coarse 



Fair 



Dark 



Fair 

 Dark 



Dark gray 



Fair 

 Good 



Dark 



Fair 



Dark 



Very coarse Dark 



Has poor baking- qual- 

 ities. Lacks strength 

 to give proper ex- 

 pansion 



Appearance good. Has 

 good baking quali- 

 ties 



Poor quality for bread 

 baking 



Fair appearing loaf, 

 but gluten too dead 

 to give proper ex- 

 pansion 



Volume good. Flour 

 has strength for 

 baking 



Fair baking quality 



Volume good but 

 strength too low for 

 good baking results 



Volume poor. Appear- 

 ance of loaf fair. 

 Poor baking quali- 

 ties 



Appearance of loaf 

 fair, but gluten too 

 weak to prevent 

 tearing on the side 

 of loaf 



Appearance of loaf 

 good but lacks vol- 

 ume. Quality lacking 



Very poor quality 

 flour for bread bak- 



; ing 



MINNESOTA LINES 



a 



Selected 



Grams 



Loaf 









- 





from 



of 



Volume 



Texture 



Color 







% 



Variety 



water 



in cubic 





of 



External 



Appearance 



So 





used 



centi- 





Crumb 







<X 







meters* 











186 



Rovalton 

 (Red) 



210 



2,079 



185 



Royalton 

 (White) 



210 



.2,028 



187 



Marquis 



210 



1,933 



180 



Haynes 

 Bluestem 



210 



1,881 



182 



Speltz Marz 

 (durum) 



190 



1,360 



Good 



Slightly 

 gray 



Good, close Good 

 Very coarse Dark 



Cose 



Slightly 

 gray 



Very coarse Dark 



Very good volume and 

 appearance. Very 

 good quality 



Volume and expansion 

 showed good quality 



Fair appearance of 

 loaf, but flour lacks 

 strength 



Size of loaf good, ap- 

 pearance good. Bak- 

 ing qualities very 

 good 



No strength to give 

 size and appearance 

 to loaf 



^Calculated to 340 grams of flour per each loaf. 



