s 
BULLETIN 1420, U. S. DEPARTMENT OF AGBICULTUBE 
had been exposed to wet harvest conditions, thereby slightly bleach- 
ing many of the kernels and causing some of them to be separated 
as mottled or starchy when probably they should have been separated 
as dark. Furthermore, the same condition which- caused this may 
have had a maturing effect on the kernel or may have started germina- 
tion to an extent sufficient to improve the baking quality as it is a 
well-established fact that the admixture of small quantities of 
slightly germinated wheat with sound wheat noticeably improves the 
loaf volume. In the two durum samples the best loaf volumes were 
from the starchy separations. Inasmuch as the durum samples were 
normal in the matter of condition, it is probable that this is a normal 
tendency for this class of wheat. In Figure 3 is given a graphic 
comparison of the loaf volumes for the various separations. 
WATER ABSORPTION OF FLOUR — PER CENT 
50 51 52 53 54 55 56 57 58 59 60 61 62 
HARD 
RED 
SPRING <{ 
Sample 
Nos 
7066 
7276 
7005 
HARD 
RED 
WINTERS 
Sampl< 
Nos. 
7488 
DURUM 
Sample ^ 
Nos. 
7402 
Mottled 
I •• • I Starchy 
Fig. 2. — Comparison of the water absorption of the flours milled from the separations of dark, mottled, 
and starchy kernels of wheat 
WEIGHT OF LOAF 
With but two exceptions the loaves baked from the flour produced 
from the dark kernels weighed the most, and all except one from the 
starchy kernels weighed the least. This is in accordance with what 
should be expected when considered in connection with the water 
absorptions of these flours which showed a similar relationship to 
kernel texture. 
EXTURE OF BREAD 
As in loaf volume the dark kernel separations of the hard red spring 
and of the hard red whiter wheat samples and the starchy separations 
of the durum samples showed, except in the instance of wheat No. 
7006, the best texture of bread, or in other words, the separations 
giving the best loaf volumes also gave the best texture of bread. 
