14 
BULLETIN 1420, U. S. DEPARTMENT OF AGRICULTURE 
With the exception of samples Nos. 7066, and 7006, the ash content 
changed to a progressively lower percentage, with an increase in the 
starchiness of the kernel. In most cases the flour from the starchy 
kernels gave an ash content similar to that obtained from soft wheats. 
Table 5. — Percentage of protein, salt-soluble nitrogen, gliadin, wet and dry gluten, 
hydration capacity of the gluten, ash, and acidity of the flour milled from different 
types of kernel texture separations; basis, 13.5 per cent H 2 
Labo- 
ratory 
No. of 
sample 
Type of kernel 
texture 
Pro- 
tein 
NX5.7 
Salt- 
soluble 
nitro- 
gen 
Gliadin 
Gluten 
H 2 
ab- 
sorbed 
per 
gram 
of dry 
gluten 
Ash 
Wet 
Dry 
Ratio 
be- 
tween 
wet and 
dry 
Acidity 
(lactic) 
HARD RED SPRING WHEAT SAMPLES 
(Dark 
Per cent 
13.41 
8.78 
7.89 
10.60 
9.42 
9.02 
11.14 
8.63 
7.34 
Per cent 
1.29 
1.05 
Per cent 
10.37 
6.55 
Per cent 
38.65 
25.11 
Per cent 
14.74 
10.63 
Per cent 
2.62 
2.36 
Per cent 
162.2 
159.4 
Per cent 
0.473 
.484 
.471 
.389 
.449 
.407 
.596 
.553 
.466 
Per cent 
0.215 
7006 
JMottled -. 
.244 
[Dark 
1.19 
1.06 
1.02 
1.47 
1.23 
1.11 
8.04 
6.84 
6.61 
7.98 
6.38 
5.07 
30.76 
26.32 
24.06 
33.67 
24.46 
19.72 
12.03 
10.26 
9.44 
12.83 
9.55 
7.73 
2.56 
2.57 
2.55 
2.62 
2.56 
2.55 
155.4 
156.8 
160.5 
166.1 
160.5 
164.7 
.181 
7066 
{Mottled 
[Starchy 
.214 
.171 
[Dark... 
.267 
7276 
{Mottled 
.214 
[starchy 
.257 
HARD RED WINTER WHEAT SAMPLES 
7005 
7154 
7489 
[Dark.... 
\ Mottled 
[Starchy. 
Dark.... 
{ Mottled 
[Starchy. 
/Dark_._. 
\Mottled 
11.24 
1.26 
8.26 
29.99 
10.89 
2.75 
171.6 
.452 
8.97 
1.13 
6.84 
25.79 
9.28 
2.77 
179.9 
.404 
8.23 
1.00 
5.65 
20.91 
7.63 
2.74 
169.5 
.381 
9.91 
1.16 
7.58 
28.19 
10.41 
2.71 
205.5 
.452 
7.20 
1.00 
5.30 
19.71 
7.13 
2.76 
180.9 
.390 
6.46 
.78 
4.96 
15.95 
5.95 
2.68 
167.8 
.389 
12.03 
11.39 
1.44 
1.39 
9.29 
8.66 
35.66 
32.92 
10.66 
9.82 
3.35 
3.35 
196.2 
191.3 
.364 
.356 
184 
231 
179 
182 
215 
152 
187 
182 
DURUM WHEAT SAMPLES 
7401 
7402 
IDark.... 
\ Mottled. 
! Starchy. 
Dark___. 
Mottled. 
Starchy. 
11.24 
1.52 
7.64 
34.82 
11.37 
3.06 
175.2 
.857 
8.97 
1.31 
6.38 
29.62 
9.82 
3.02 
172.0 
.718 
8.23 
1.24 
5.36 
24.22 
8.02 
3.02 
166.6 
.680 
11.10 
1.44 
7.47 
34.34 
11.14 
3.08 
173.3 
.778 
9.22 
1.12 
6.33 
25.25 
9.34 
2.70 
173.2 
.677 
8.18 
1.13 
5.53 
24.33 
8.14 
2.99 
167.2 
.676 
.273 
.244 
.245 
.303 
.245 
.243 
The titratable acidity of the flours milled from the starchy separa- 
tions was usually less than that found in the flours milled from the 
dark, hard, and vitreous portions. Exceptions to this are noted, 
however, in samples Nos. 7006, 7066, 7005, and 7154. The flours 
milled from the mottled kernels bearing these numbers have the 
highest titratable acidity. 
Again, as with the wheat, the percentage of protein, the percent- 
age of gliadin, the percentage of wet and dry gluten, and the water- 
holding capacity of the gluten decreased in those flours which were 
milled from wheats of an increasingly starchy character. 
The fact that the lower percentages of protein in the flours from 
the more starchy portions of the hard red spring and hard red winter 
wheat samples produced a loaf of bread not greatly inferior in size 
to that obtained from flours milled from the dark or most vitreous 
