Chemical Work on Canadian Wheat. 59 



the grades from the crops of 1904 and 1907 (Manitoba Inspec- 

 tion Division), with their respective flours, were submitted to 

 analysis. 



As might be expected from the fact that at least 90 per cent, 

 of the wheat of these grades is Red Fife, the differences in com- 

 position are rather those of degree than of kind. It would 

 appear, therefore, as regards the western wheat, that it is the 

 relative yield of first-class flour (as determined largely by colour) 

 that furnishes the chief basis in the grading rather than any 

 essential differences in the relative strengths of the wheats, 

 thoug-h the percentage of piebald or starchy kernels is also taken 

 into account. The " straight " flours from all the higher grades 

 were found to be characterised by a high protein content and 

 an excellent baking value ; there seems little doubt but that when 

 examining flours from the same variety the protein content may 

 be taken as a sure index of strength. In flours from normally 

 ripened grain there evidently exists a distinct relationship between 

 protein, gliadin, and dry gluten (as determined mechanically) ; 

 immaturity — as resulting from the effect of early frosts, &c. — 

 disturbs this relationship, the less fully ripened containing the 

 smaller proportion of gliadin. 



These are some of the more important deductions made from 

 the work on these wheats and flours ; the detailed results have 

 appeared in bulletin form.* 



The Relationship between Composition and Bread-making Value. 



During 1906 and 1907 two series of flours from wheats specially 

 selected as representative of spring, winter, and durum varieties 

 (including many cross-breds originated at the Central Experi- 

 mental Farm) were examined with a view of determining, as far 

 as might be possible, the relationship, if any, between composi- 

 tion and bread-making value, and further, if the contentions of 

 Professor T. B. Wood, of the University of Cambridge, recently 

 put forward regarding the factors that determine strength in 

 flours, would receive support.! In this work, as in former in- 

 vestigations in which flours were examined, we had the co-opera- 

 tion of the Cerealist, who conducted all the milling and baking 

 tests. The conclusions arrived at may be briefly given as 

 follows :■ — • 



1. That while, as already noted, the percentages of gliadin 

 and dry gluten increase and decrease with that of the protein, 

 the ratio between these determinations is neither constant nor 

 definite. f f 



* The Grades of Wheat, 1904, Bulletin No. 50, Expl. Farm Series. The Grades 

 of Wheat, 1907, Bulletin No. 60, Expl. Farm Series. 



t Journal of Agricultural Science, vol. ii. part i. 

 ■ "ft Quality in Wheal, Bulletin No. 57, Exp. Farm Series, pp. 44, 49. Report 0/ 

 the Chemist, Exp. Farm, 1908-09, p. 146. 



