RELATION Otf KERNEL TEXTURE TO WHEAT 
Table 3. — Baking results from the different types of kernel texture 
Labora- 
tory No. 
of sample 
Type of kernel texture 
Water 
absorp- 
tion of 
flour i 
Volume 
of 
loaf i 
Weight 
of 
loafi 
Color 
of 
bread 
Texture 
of 
bread 
HARD RED SPRING WHEAT SAMPLES 
7000 
7066 
7276 
(Dark.... 
\ Mottled . 
(Starchy. 
iDark..... 
Mottled. 
Starchy. 
Dark.... 
Mottled. 
Starchy. 
Cubic 
centi- 
Per cent 
meters 
Grams 
Score 
59.6 
2,180 
496 
94.3 
56.7 
1,890 
493 
93.0 
50.7 
1,840 
471 
91.0 
57.9 
2,140 
494 
95.0 
55.5 
2,040 
489 
94.0 
54.6 
2,050 
488 
94.5 
59.3 
2,050 
498 
93.5 
57.8 
1,930 
497 
93.5 
55.4 
1,910 
488 
93.0 
Score 
90.5 
91.0 
87.0 
92.3 
90.0 
90.3 
91.5 
91.0 
87.0 
HARD RED WINTER WHEAT SAMPLES 
[Dark... 
58.8 
58.5 
57.1 
61.6 
55.2 
53.8 
57.0 
56.5 
2,160 
2,020 
1,910 
2,060 
2,000 
1,900 
2,280 
2,370 
500 
501 
500 
508 
496 
487 
490 
488 
93.0 
93.8 
93.0 
93.0 
93.0 
93.0 
94.0 
93.8 
91 3 
7005 
{Mottled 
90.5 
[Starchy _ 
90 5 
(Dark 
90.0 
7154 
{Mottled 
88.3 
[Starchy _ 
87.0 
7489 
/Dark . ^ . __■___ 
95.5 
\Mottled __. 
96.0 
DURUM WHEAT SAMPLES 
7401 
7402 
fDark.... 
{Mottled. 
[Starchy. 
[Dark 
{Mottled. 
[Starchy. 
60.2 
1,850 
502 
91.5 
55.9 
1,860 
491 
91.5 
53.4 
1,940 
485 
90.8 
57.8 
1,890 
491 
91.0 
58.3 
1,980 
493 
91.5 
52.4 
2,080 
474 
91.0 
91.0 
91.5 
91.5 
90.0 
90.5 
92.0 
1 Basis flour (340 grams) at 13.5 per cent moisture content. 
WATER ABSORPTION OF FLOUR 
In water absorption of flour the dark kernel separations were 
highest in every instance except in the durum sample No. 7402, and 
in every instance lowest for the starchy kernel separations. The 
differences shown in most cases were very marked. For instance, in 
sample No. 7006 the water absorption for the dark kernels was 59.6 
per cent, whereas for the mottled kernels it was 2.9 per cent less and 
for the starchy kernels 8.9 per cent less. This consistent and marked 
relationship between kernel texture and water absorption, because of 
the influence of water absorption upon the number of pounds of 
bread that can be produced from a given quantity of flour, argues 
well for the higher baking value of the dark kernel types of wheat. 
A graphic comparison of the water absorptions of flour for the three 
different types of kernel textures is given in Figure 2. 
VOLUME OF LOAF 
In all the hard red spring and in all except one of the hard red 
winter wheat samples the greatest loaf volumes resulted from the 
dark-kernel type separations. The exception noted may have re- 
sulted in part at least from the fact that this hard red winter sample 
