112 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



The flours which have just been mentioned as used for experimental 

 baking purposes have been so far examined as to determine the per- 

 centages of water, nitrogen, and albuminoids, and moist and dry gluten. 

 The results are here collected : 



Analyses of flours used in baking. 













Gluten. 



Variety. 



Serial 

 number. 



Water. 



Nitrogen. 



Albumen. 

















Moist. 



Dry. 







Per cent 



Per cent. 



Per cent. 



Per cent. 



Per cent. 





2593 



11. 55 



1. 65 



10.33 



33. 32 



9. 60 





2800 



11. 08 



1. 75 



10. 94 



32. 49 



10. 28 





2808 



12. 78 



L 84 



11. 50 



30.15 



11. 13 



District Columbia patent.-. 



2821 



12. 98 



1. 46 



9. 10 



31. 58 



9. 09 



District Columbia straight.. 



2820 



12.38 



1. 53 



9. 56 



33. 40 



9. 76 





2591 



12. 16 



1. 93 



12. 08 



36. 07 



11.41 



Virginia low-grade 



2807 



11. 77 



2. 02 



12. 60 



36. 81 



11. 60 





2805 



12. 10 



1. 73 



10. 81 



37. 89 



11. 08 



Ohio patent 



2190 



12. 85 



1. 70 



10. 62 



29. 63 



10. 47 





2822 



12. 33 



1. 59 



9. 94 



33. 60 



10. 03 



Illinois patent 



2594 



12. 00 



1. 93 



12. 08 



37. 36 



11. 56 





2801 



12. 37 



1. 60 



9. 98 



28. 39 



9. 56 



Wisconsin patent 



2806 



13. 25 



1. 85 



11. 55 



34. 45 



10. 65 





2592 



12. 82 



1. 90 



11. 90 



39. 18 



11. 98 





2599 



12. 05 



2. 51 



15. 64 



34. 22 



14. 06 



Minnesota bakers' 



2803 



11. 77 



1.95 



12. 19 



36. 71 



11.71 



Missouri patent 



2804 



12. 04 



1. 67 



10. 44 



32. 24 



9. 23 



Oregon new process 



2824 



14. 03 



1. 15 



7.18 



20. 84 



6.75 



They are remarkably uniform in albuminoids and gluten, and also in 

 moisture, showing that they had, with the exception of the Oregon flour, 

 been subjected to very similar hygroscopic conditions. The flours from 

 Minnesota have, without doubt, gained moisture since they were origi- 

 nally milled, if it is possible to judge from previous analyses of samples 

 sent directly from the mills. For this reason, in our bread experiments 

 with this collection of flours, less variation in yield was found than if 

 they had been used directly from the mill with wider variations in their 

 per cent, of moisture. 



Among them all two present peculiarities worthy of notice. The 

 Oregon new-process flour contains 7.18 per cent, of albuminoids, the 

 smallest amount yet found in the course of analysis. In this respect it 

 corresponds to Oregon wheat, and confirms the remarks thereon on a 

 previous page. On the other hand, the Minnesota low-grade contains 

 more albuminoids and gluten than any heretofore examined. This 

 would not only be remarkable for any flour, but is still more so for one 

 of low grade. How it was graded is unknown. It makes a very dark 

 bread. 



BAKING EXPERIMENTS WITH FLOURS FROM VARIOUS SOURCES. 



The experiments of the McDougall Brothers, London, in the autumn 

 of 1882, upon the baking qualities of flour made from wheats in the 

 English market from different parts of the world, have had a wide cir- 

 culation. The Statistician of this Department in his report upon the 

 condition of crops for December, 1883, mentions and quotes them as fol- 

 lows : 



EXPERIMENTS IN BREAD-MAKING. 



In the autumn of 1882 the secretary of State of India arranged with McDougall Broth- 

 ers, millers and bakers, London, to conduct a series of experiments with wheats from 



