Baking Qualities of Flour. 69 



figures are comparative. The volume of the loaf was carefully 

 determined by displacement of fine seed and is given in cubic centi- 

 meters. The comparative colour and texture of the bread and 

 general appearance of the loaf are represented by figures ; the 

 No. I. samples of the different kinds of wheat being assigned 

 the full 100 points, and the others were scored in percentage of 

 this. 



Table II. — Weight, Size, and Quantity of a Loaf of Bread from 

 340 grams of each kind of Flour. 





Per 



Per 



Wet 

 Gluten. 



Per 

 cent., 



We : ght 

 01 

 Loaf. 

 Grains. 



Volume 



Quai 



tity of Bread. 



Grade of Wheat. 



cent, of 

 Protein. 



Water 



Ab- 

 sorbed. 



of 

 Loaf, 

 c.c. 



Colour. 



Tex- 

 ture. 



Appear- ^ 

 ance. 



Spring Wheat. 



















Winnipeg sample : 



















No. I. Northern 

 No. IT. 

 No TTT 



9-98 



I0'02 



i o'o8 



33'JO 

 31-20 



"2D" I 7 



67-2 



6 7 '5 

 68*o 



511 



503 



2,540 

 2,520 

 2,770 



IOO'O 

 I02 - 0 

 1 02 O 



ioo - o 



98-0 

 96-0 



IOO'O 



98-0 



96-0 



Cargo lots : 



















No. I. Northern 

 No. II. 

 No. III. 



10-97 

 10*32 

 IO-88 



33^3 

 32-87 



3379 



67-2 

 67-5 

 67-5 



SIO 



5°4 

 510 



2,630 

 2,600 

 2,540 



ioo*o 

 ioo*o 



lOO'O 



ioro 



I02'0 

 IOO'O 



ioro 



IOO'O 



99-0 



"Winter Wheat. 



















Alberta Red: 



















No. I. 



No. II 



No III 



9-69 



9 = 54 

 9*20 



37-53 

 32-83 

 32-07 



55-6 



55- 6 



56- 9 



491 

 481 

 492 



1,990 

 1 ,900 

 I,88o 



ioo*o 



95-0 

 93-0 



ioo-o 

 96-0 

 94-o 



IOO'O 

 IOO'O 



98-0 



Alberta White: 



















No. I 



No II 



No. Ill 



8-31 

 874 

 8-88 



27-97 

 29-07 

 27-90 



50- 3 



51- 6 

 51-6 



472 

 47i 

 482 



1,480 

 1,470 

 I,6oo 



ioo*o 



95-0 

 97-0 



IOO'O 



85-0 



104-0 



IOO'O 



io8 - o 



As might be expected, the results show a great similarity in the 

 quality of the bread obtained from the two lots of spring wheats. 

 The samples representative of cargo lots are more uniform in 

 quality than those obtained from the Chief Grain Inspector ; this 

 is doubtless due to the more thorough mixing of wheat produced 

 from different localities and grown under varying conditions, thus 

 obliterating the influences of environment. 



The flour from the Alberta Red wheats contained as much gluten 

 as the spring wheat flour, No. I. sample even exceeding all others ; 

 but they are much lower in water absorption, yield of bread, and 

 size of loaf. The volume of the loaf was approximately only 

 75 per cent, of that of the spring wheats. In our work with flour 

 we have always found that, generally speaking, the small loaf was 

 a heavy one, doubtless due to the lesser surface for evaporation 



