42 Maine Agricultural Experiment Station. 1920 



strength of wheats determined for one year in a state growing 

 some of the best spring wheats, for instance, North Dakota, we 

 would find that the size of loaf of our best lines approaches still 

 closer the size of the strong wheats grown there. Thus in a 

 report on the baking data for the 191 5 crop of North Dakota 23 

 wheat we find that the average loaf volume of Bluestem, Fife, 

 Velvet Chaff and Marquis, including all grades is 2307 c.c. In- 

 cluding only the two best paid classes of these four wheats, No. 

 1 Hard, and No. 1, the average volume of loaf from the flour 

 of these two grades of wheat is only 2271 c.c. or only 50 c.c. 

 above the volume of the best of our pure strains. While these 

 comparisons are not quite fair they nevertheless convey some 

 idea as to the possibilities of growing strong wheats in Northern 

 Maine. 



Relative to other points determining the quality of bread, 

 reference to Table 10 will show that the texture and color of 

 crumb with a relatively large proportion of the pure strains was 

 found to be good or very good. Especially the strains of the 

 Red Fife and Preston varieties excel on this point. Most of 

 these breads possessed excellent eating qualities. 



Relation between Protein, Gluten Content and Size of 



Bread Loaf. 



With the data on crude protein, dry gluten and loaf vol- 

 ume for these pure lines at hand it is very desirable from the 

 breeding point of view to examine if there is any relation 

 between these three characters which would be of diagnostic 

 value in the breeding work. In Table 11 the pure lines are 

 grouped within their respective parent varieties in the order of 

 their crude protein content with the corresponding rank in glu- 

 ten and loaf volume. 



An inspection of Table 11 will reveal an undeniable rela- 

 tionship between the crude protein content, dry gluten and the 

 size of loaf. While this relation is not quite regularly consist- 

 ent it is nevertheless distinct. In regard to the degree of rela- 

 tionship between these three factors the data given in Table 11 



23 Sanderson, Thomas. The Milling and Baking Data for the 1915 

 Crop of Wheat. 1917, N. Dakota Bull. No. 132, pp. 61-94. 



