6 
BULLETIN 1420, U. S. DEPARTMENT OF AGRICULTURE 
In milling gain or loss the greatest gains usually resulted in con- 
nection with the dark kernels and in every instance the least gain, or 
freatest loss as the case may be, occurred with the mottled or starchy 
ernels. In consideration of the small number of samples tested 
and of the relatively high experimental error in milling yields, only 
slight reliance should be placed in the yield tendencies noted here. 
Table 2. — Milling results from the different types of kernel texture 
Labora- 
tory 
No. of 
sample 
Type of kernel texture 
Yield 
Yield 
Yield 
of 
of 
of 
flour 
bran 
shorts 
Milling 
loss (— ) 
or 
gain (+) 
HARD RED SPRING WHEAT SAMPLES 
7006 
7066 
7276 
Dark____ 
Mottled. 
Starchy. 
Dark.__. 
Mottled. 
Starchy. 
Dark.... 
Mottled. 
Starchy. 
Per cent 
Per cent 
Per cent 
69.4 
14.8 
16.5 
68.8 
13.7 
16.7 
69.2 
16.8 
15.2 
71.8 
15.9 
15.0 
72.9 
14.8 
14.4 
70.6 
20.4 
10.7 
70.7 
15.4 
13.4 
72.3 
15.5 
11.5 
69.5 
14.4 
15.5 
Per cent 
+0.7 
-0.8 
+1.2 
+2.7 
+2.1 
+1.7 
-0.5 
-0.7 
-0.6 
HARD RED WINTER WHEAT SAMPLES 
7005 
7154 
7489 
Dark.... 
Mottled. 
Starchy.. 
Dark. 
Mottled. 
Starchy.. 
Dark.... 
Mottled. 
73.7 
17.7 
11.5 
73.8 
12.6 
15.3 
72.6 
17.5 
11.7 
74.3 
13.4 
15.3 
72.8 
14.8 
14.8 
71.8 
16.5 
13.9 
73.3 
15.9 
12.9 
73.0 
14.9 
13.0 
+2.9 
+1.7 
+1.8 
+3.0 
+2.4 
+2.2 
+2.1 
+0.9 
DURUM WHEAT SAMPLES 
(Dark ... 
75.4 
75.0 
74.6 
75.7 
73.5 
74.5 
9.7 
9.5 
12.7 
13.1 
13.5 
15.9 
15.6 
14.7 
12.9 
12.6 
14.3 
11.2 
+0.7 
7401 
^Mottled _ 
-0.8 
[Starchy ... _ 
+0.2 
(Dark 
+1.4 
7402 
{Mottled . 
+1.3 
[Starchy 
+1.6 
BAKING RESULTS 
Data concerning the baking results are presented in Table 3. 
Duplicate baking tests were made for each oi the separations. The 
quantity of flour used for each test was 340 grams regardless of 
the moisture content of the flour. The results here given for loaf 
volume, water absorption, and weight of loaf, however, are on the 
uniform basis of 340 grams of flour at 13.5 per cent moisture content. 
