RELATION" OF KERNEL TEXTURE TO WHEAT \) 
COLOR OF BREAD 
In color of bread the dark kernels were superior in three out of 
eight samples, tied for first honors with the mottled kernels in three 
other samples, and were inferior to the mottled kernels in the two 
remaining samples which indicates only a very slight tendency toward 
superiority on the part of the dark kernels. 
It is interesting to note in connection with the durum wheat 
separations that, unlike the results obtained for loaf volume and 
texture of bread, the starchy separations gave the lowest scores 
instead of the highest. Furthermore, the color of bread for the 
durum wheat separations was almost the reverse of that of the flour. 
The starchy separations produced the flour of lightest color, but the 
VOLUME OF LOAF — C.C. 
1,800 1.900 2,000 2,100 2,200 
T 
2,300 
2,400 
HARD 
RED 
SPRING <I 
Sample 
Nos. 
HARD 
RED 
WINTERS 
Sample 
Nos. 
DURUM 
Sample < 
Nos. 
7006 
7066 
7276 
7005 
7489 
7401 
7402 
m Starchy 
Fig, 3.— Comparison of the loaf volumes of the bread baked from the flours milled from the separations 
of the dark, mottled, and starchy kernels of wheat 
bread baked from this flour was creamier than the bread from the 
dark separations. 
CHEMICAL COMPOSITION OF WHEAT KERNELS OF DIFFERENT 
TEXTURES 
Determinations were made of the chemical composition of wheat 
kernels of the three types (dark, mottled, and starchy), as well as 
of the flour milled from these wheats in connection with the milling 
and baking studies. Unless otherwise noted the methods used were 
those found in the official and tentative methods of analysis of the 
Association of Official Agricultural Chemists. These data are given 
in Table 4. All data are reported on a 13.5 per cent moisture basis. 
