Baking Qualities of Flour. 



67 



of the Alberta White has been exported. The chief variety among 

 the spring wheats is the well-known Red Fife. The Alberta Red 

 is in reality the Turkey Red, originally of Russia, brought into 

 Alberta from the State of Kansas, where it is known as Kansas 

 wheat or Kansas Red; Dawson's Golden Chaff forms the greater 

 part of the Alberta White winter wheat. 



The following table gives data which in a general way indicate 

 the quality of the wheat : — 



Table I. — Comparative Weights of Wheat, Percentage Yield of 

 Flour and Protein Content of Wheat. 



Grade of Wheat. 



vv eigne 01 

 100 Kernels. 

 Grams. 



Weight per 

 measured 

 Bushel. 



Per cent, of 



Per cent, of 



Spring Wheat. 











Winnipeg sample : 











T\Tn T 1\Tnrrripm 



IN U. 1. IN 111C1 11 ... ... 



2*89 



02 5 



T T 



1 1 OO 



57 0 



No. II. „ 



3 02 



62*25 



1 1 '33 



55-8 



No. III. „ 



3*io 



6ro 



11-36 



50*0 



Cargo lots : 











No. I. Northern 



270 



63-5 



11-48 



55-0 



No. II. „ 



2*65 



62-5 



1 1 '52 



49'5 



No. III. „ 



2-52 



61*25 



12*23 



48*8 



Winter Wheat. 











Alberta Red: 











N 0. I. Northern 



3-68 



64-5 



10*71 



58-8 



N 0. II. „ . 



3-5o 



64*0 



10*69 



53'5 



No. III. „ 



3-65 



6325 



ro'93 



50*2 



Alberta White: 











No. I. ... 



4*01 



62-5 



io;47 



55"4 



No. II. ... ... ... ... 



3-97 



61*2 



1077 



54'9 



No. Ill ... ... 



3-65 



, 6l -2 



io*37 



52-2 



* The mill used was made by the Allis-Chalmers Company, Milwaukee. It has 

 a pair of six inch corrugated roils and a pair of smooth rolls of the same size. The 

 flour is bolted through ordinary sized bolting cloth, but there are no aspirators. The 

 machine is too small to secure absolutely accurate results. The wheats were nlilled 

 as closely as possible without destroying the colour of the flour too much and the 

 esults should be comparative, although they do not represent exhaustive milling. 



It is a well-recognised fact that the conditions included in the 

 term environment cause very marked differences in the quality of 

 the same variety of wheat. Thus climate — including under this 

 term the variations due to season and the condition of the soil — 

 has a very marked influence on the quality of the wheat pro- 

 duced ; consequently the milling qualities of the wheat and the 

 baking properties of the flour produced from it are bound to vary 

 from year to year. No attempt has been made in the work herein 



