NOTES ON FLOUR-STRENGTH. 177 



This experiment was repeated with the two flours 

 obtained in the previous wheat blending experiment : — 



Original sample A (weak flour) 

 Original sample B (strong flour) 

 Blend No. 1 (f A and i B) 

 Blend No. 2 (i A and J B) 

 Blend No. 3 (i A and f B) 



The last experiment was repeated on flour obtained 

 by milling single varieties of wheat in order to avoid using 

 a blend of different wheats which has been shown to affect 

 the water-absorbing power of the resulting flour. 



The wheats taken were A a sample of Velvet Ear from 

 New Zealand, a weak-flour wheat deficient in gluten, and 

 B a sample of Comeback, one of Mr. Farrer's strong-flour 

 creations. These wheats were converted separately to 

 flour and gave the following results on blending: — 



45*0 



... 



8*2 



50*8 





13*4 



46*5 



(46*7) 



9*6 



48*9 



(47-9) 



11-4 



51*8 



(49*2) 



12*1 



A (Velvet Ear) 



Water absorption quarts 

 per 200 ibs. sack. 



48*0 



Calculate 



B (Comeback) 



53*6 





Blend No. 1 (f A and \ B) 



50-2 



49*4 



Blend No. 2(JA and \ B) 



51*8 



50*8 



Blend No. 3 (i A and f B) 



53*6 



52*2 



In all these cases the water absorbing power of the 

 blend of f strong and i weak flour was not only consider- 

 ably higher than the calculated, but as high as or even 

 distinctly higher than that of the original strong flour. The 

 strong flours had a slightly yellowish tinge and the weak 

 flours more nearly white. The increase of yellow in the 

 blend both of wheat and flour increased apparently regularly 

 with the increased proportion of strong flour, but the pecu- 

 liarity was noticed that the flour blends were of a better 

 colour than the wheat blends, even when the flours were 

 produced in the Departmental mill. It would therefore 



L— Oct. 6, 1909. 



