UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 788 
Contribution from the Bureau of Markets 
CHARLES J. BRAND, Chief. 
Washington, D. C. PROFESSIONAL PAPER. May 15, 1919 
MOISTURE IN WHEAT AND MILL PRODUCTS. 
By J. H. SHouLENBERGER, 
Grain Supervisor, in Charge of Milling Investigations. 
CONTENTS. 
Page. Page. 
MG EOCUICHLOMW NA cee clare, Mijas IU Bh ed 1 | Moisture content of wheat and various 
Moisture requirements of wheat for milling streams of mill stock—Continued. 
DUTDOSCS ee oe ek ai oa ects atcce es 2 Loss of moisture during grinding........ 8 
Amount of moisture added to wheat during Moisture content of different flour streams 9 
LOMIDOTIN Pees een ces wie eae e cui s 2 Moisture content and yield of mill prod- 
Moisture content of wheat and various TCHS cee See geen PRS Nerd wear 10 
streams of mill stock.............---.------ 3 Gains and losses in weight effected by 
Effect of tempering upon the moisture change in moisture content incident to 
content ofwheat st. =. cece secs bene oe 6 tempering and milling................. 11 
Distribution of moisture in the tempered Summary ofresults.......... PTS ECE SNe 12 
wineatikermol ee ye sas sc ata ae ce aiicie lec U 
INTRODUCTION. 
In November, 1914, investigations were begun by the Department 
of Agriculture at Kansas City, Mo., in cooperation with several flour’. 
mills for the purpose of obtaining further information concerning 
the relative importance of moisture in the wheat kernel from the 
standpoint of milling. The flour-producing capacity of the mills co- 
operating in this work ranged from 500 to 3,000 barrels per 24 hours. 
The investigations, while not of sufficient scope to establish any defi- 
nite conclusions, are of interest in so far as the results obtained dis- 
close conditions present in the particular cases examined. 
In obtaming the samples used in connection with these investiga- 
tions, great care was exercised that each would be as nearly as pos- 
sible representative of the particular lot or stream of stock sampled. 
Upon obtaining the samples they were immediately placed in air- 
tight containers and sealed up until the time of determining the mois- 
ture content, which determinations were made in every instance 
within a week after the samples were drawn. In the case of the 
wheat samples, their moisture content was determined by use of the 
Brown-Duvel moisture tester, and in the case of the other samples 
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