WHEAT 



117 



ence of which enables the yeast-leavened loaf to retain its 

 shape. The red winter wheat flour is softer, containing 

 more starch and less gluten, and thus is better flour for 

 quick breads, cake, pastry, etc., although the best grades 

 of red winter wheat flour will make very acceptable yeast 

 bread of excellent flavor, texture, and shape. Many millers 

 now follow the practice of blending spring and winter 

 wheats in making flour, and thus get a very satisfactory 

 flour for general purposes. The very soft wheats of the 

 Pacific Coast, containing a high percentage of starch, and 

 being very weak in gluten, are used almost entirely in the 



Fig. 40. — Loaves of bread illustrating the baking qualities of flour made 

 from different varieties of wheat. 



making of pastry flour. Durum wheat flour has in the 

 past been used chiefly in the making of macaroni and 

 similar products, being especially well adapted to this use 

 on accoimt of the very high percentage of gluten which 

 it contains. It is quite likely, however, that it will soon 

 come into common use as bread flour. Bread made from 

 durum flour is a rich creamy color, and has an excellent 

 flavor. 



It should be noted that there are great variations in 

 wheat of the same kind, especially the red winter wheats, 

 as to yield, and also as to bread-making qualities. The 

 baking of bread with flour made from certain varieties of 



