118 FIELD CROP PRODUCTION- 



wheat will result in a loaf of good color and shape, fine 

 texture, even grain, and excellent flavor, while that made 

 from another variety of this same sort of wheat may give a 

 loaf gray in color, coarse-textured, poor in flavor, and of 

 poor shape. These differences are due mainly to the 

 quality and quantity of the gluten present. A great 

 opportunity exists for the farmer to improve the bread- 

 making qualities of his wheat, as well as its yield. 



Graham flour is wheat meal made by grinding the whole 

 wheat kernel. As a matter of fact, however, there is very 

 little true Graham flour on the market, the so-called 

 Graham flour being usually a mixture of a poor grade of 

 white flour and bran. 



True whole wheat flour is similar to Graham flour, but 

 contains only the inner layer of bran, and since the cellu- 

 lose is in very finely divided particles, it is not nearly so 

 irritating to sensitive digestive organs as is the bran in 

 Graham flour. 



104. By-products of milling. — Usually about 70 to 80 per 

 cent of the wheat kernel, depending upon the variety of wheat, 

 the milling process to which it is subjected, and the physical 

 character of the grain, enters into the making of flour, the 

 remainder forming the by-products. The principal by-prod- 

 ucts of the milling of wheat are bran, shorts, and middlings. 

 Sometimes the lowest grade flour, called red dog, is considered a 

 by-product and is used for feeding live stock. The bran is the 

 outside covering of the kernel, together with the aleurone layer, 

 and a small amount of adherent portions of the endosperm not 

 removed in the milling process. In the milling of wheat some of 

 the bran is reduced to rather fine particles, and this, when sepa- 

 rated from the coarser bran, is known as shorts. The middlings 

 contain a greater proportion of endosperm and usually more of 

 the germ than do the bran and shorts. The germ or embryo, 

 containing a high percentage of fat and being comparatively high 

 in protein, does not enter into the making of flour, since it injures 



