7o 



Baking Qualities oy Flour. 



of water. No attempt was made to compare the quality of the 

 bread with that from the spring- wheat, as they are quite different ; 

 the texture particularly was not so good, the bread was darker, 

 and the loaf had not that bold, fine appearance characteristic of 

 the bread from the spring wheats. In general, it was more like 

 that obtained from the Durum wheats. 



The Alberta White wheat flour seemed to be very similar to that 

 made from the same variety — i.e., the Dawson's Golden Chaff, 

 grown in Ontario ; but it is not equal to the flour from the amber 

 wheats or many other varieties produced in the older provinces. 

 No explanation of the fact that the third grade of Alberta White 

 wheat produced the largest and best loaf of bread is necessary, as 

 these are not mixed samples. 



In many cases spring wheats are ground and baked separately ; 

 but very frequently such grain is blended with the locally grown 

 softer wheats of the country into which it is imported. These 

 softer wheats have not sufficient gluten to produce a large well- 

 raised loaf of bread, and the texture is usually comparatively 

 poor. On the other hand, the strong spring wheats yield a large, 

 well-piled loaf of good texture, but the bread is inferior in flavour. 

 The blending of the two wheats imparts to the bread made from 

 it some of the desired properties of both, and the result is the 

 production of a loaf of bread which, although not so large as that 

 made from the spring wheat flour, is of good texture and flavour. 

 To illustrate this point a series of blends were made with various 

 proportions of the Manitoba spring wheat flour with that made 

 from Ontario winter wheat. The bread from the Manitoba spring 

 wheat flour was taken as the standard for colour, texture, and 

 appearance. No marks were given for flavour, as it was difficult 

 to make an accurate judgment on this point. The results of the 

 baking trials are given in the following table : — 



Table III. — Yield of Bread, Volume of Loaf, and Quality of 

 Bread from the Blended Flour. 



Kind of Flour. 



Per cent. 



Water 

 Absorbed. 



Weigbt 



of 

 Bread. 

 Grams. 



Size of 

 Loaf, 

 c.c. 



Qu 

 Colour. 



ality of Bre 

 Texture. 



id. 



Appear- 

 ance. 



Manitoba. Ontario. 















Per cent. Per cent. 









Per cent.- 



Per cent. 



Per cent. 



IOO 



66-4 



523 



2,740 



IOO'O 



I00"0 



IOO'O 



60 + 40 



63-5 



507 



2,670 



99-0 



99 -0 



9 S- 5 



50 + 50 



6r8 



495 



2,400 



98-0 



9 8-5 



96*0 



40 4- 60 



59*4 



496 



2,39° 



-97'o 



98-0 



95 *o 



30 + 70 



58-2 



489 



2,060 



96*0 



96'0 



92*0 



20 + 80 



567 



490 



1,900 



95-0 



95 -0 



90*0 



— - IOO 



48-0 



477 



1,830 



94-0 



94-0 



87-0 



