﻿MICROSCOPICAL EXAMINATION OF FLOUR. 5 



all samples examined under each grade. According to the manu- 

 facturers, these flours had been milled from hard, blended, and soft 

 wheats, respectively, and the results obtained have been classified 

 under these three general classes of wheat. 



Table 1. — Hair counts obtained on commercial samples of flour. ! 





Patent flours. 



Straight flours. 



Clear flours. 



Low-grade flours. 



Sample No. 



Hard 

 wheat. 



Blend- 

 ed 



wheat. 



Soft 



wheat. 



Hard 



wheat. 



Blend- 

 ed 



wheat. 



Soft 



wheat. 



Hard 

 wheat. 



Blend- 

 ed 

 wheat. 



Soft 

 wheat. 



Hard 

 wheat. 



Blend- 

 ed 



wheat. 



Soft 

 wheat. 



1 



2 



34 



9 

 15 

 23 

 12 

 30 

 10 

 16 

 19 



9 

 28 

 31 

 28 

 24 

 13 

 39 

 36 



2 

 33 



2 

 26 

 14 



4 

 10 

 11 

 12 

 21 

 15 

 20 

 20 



5 



9 

 45 

 13 

 13 



8 



17 



21 



40 



27 



19. 



13 



37 



25 



15 



18 



13 



13 



10 

 25 

 11 

 32 

 1 

 34 

 17 

 12 

 22 

 29 

 19 

 26 

 30 



34 

 55 

 45 

 33 

 25 

 39 

 31 

 51 

 61 

 87 

 65 

 19 

 26 

 47 

 61 

 17 

 22 



26 

 22 

 28 

 18 

 36 

 40 

 31 

 38 

 47 

 30 

 28 

 29 

 26 

 37 

 45 

 47 

 58 

 37 



40 

 31 

 38 

 58 

 26 

 60 

 70 

 54 

 27 

 71 

 81 

 40 

 22 

 34 

 39 

 34 

 38 



45 

 147 

 114 

 133 

 43 

 178 

 49 

 57 

 71 



61 

 65 

 73 

 40 

 96 

 45 

 49 

 47 

 142 



72 

 68 

 32 

 39 

 40 

 44 

 143 

 167 

 30 

 66 

 99 

 164 

 155 



91 

 129 

 131 

 112 

 155 



88 

 301 

 335 

 264 

 163 

 238 



132 

 131 

 94 



183 

 141 

 76 

 61 

 59 



27 

 257 



3 



145 



4 



261 



5 



219 



6 



139 



7 



124 



8 



80 



9... 





10... 



93 98 







11... 



71 

 102 

 204 

 140 

 196 

 124 

 67 

 68 

 39 

 119 

 136 

 62 

 184 

 102 

 223 

 126 

 77 

 98 

 50 

 166 

 132 



44 

 67 







12... 







13... 









14 









15 

















16 

















17 

















18... 

















19... 



















20 























21 























22 























23 























24 :... 























25 























26 























27 























28 























29 























30 























31 























32 























33 

























34 

























35 

























36 

















































Average. . 



18 



21 



20 



42 



34 



44 



110 



68 



86 



182 



109 



156 



1 As the flours examined were milled under different conditions the counts vary with the milling practices 

 at the various mills. 



The average hair count on all patent flours examined was 19; on 

 all straight flours, 40; on all clear flours, 88; and on all low-grade 

 flours, 149. The average hair count obtained for each grade shows 

 how distinctive the classification of these flours can be made by the 

 method here described. With the exception of the hard-wheat clear 

 flour and the soft-wheat low-grade flour, there is no indication that 

 one grade overlaps another. The exception noted emphasizes the 

 fact that grading practices in various mills lack uniformity. In 

 other words, the same grade of flour from two mills might show a 

 variation in the hair count as a result of the variations in the com- 

 position of the finished flour. 



