RELATION OF KERNEL TEXTURE TO WHEAT 
15 
textured kernels is indicative of two things: (1) The quality of the 
glutenin in the starchy kernels was equal to or better than that in 
the vitreous kernels; and, (2) the quality was as good as that in the 
vitreous types of kernels but that the quantity present was not very 
much below the amount required for producing the best volumes. 
COMPARISON OF AVERAGE RESULTS FOR EACH OF THE THREE 
SEPARATIONS 
In Table 6 are given for each of the three separations from all the 
samples except No. 7489 the average results for the various factors 
tested. The reason the results of the separations of this sample 
are not included is because no starchy separations was made, and 
to include the data of the other two separations would make com- 
parison impossible except between the dark and mottled separations. 
The data given show the dark separations to average highest in 
specific gravity, flour yield, milling gain, water absorption of flour, 
loaf volume, weight of loaf, color and texture of bread, ash in wheat, 
ash in flour, crude fiber in wheat, and crude protein in both wheat 
and flour. The mottled separations average highest in test weight 
per bushel both before and after scouring, weight per 1,000 kernels, 
and shorts yield. The starchy separations averaged highest in 
bran yield and fat content of wheat. 
Table 6. — Average -of results for the three types of separations from all the samples * 
Dark 
Mottled 
Starchy 
Test weight (before scouring) 
pounds.. 
62.2 
62.7 
61.4 
Test weight (after scouring) 
do____ 
62.7 
63.3 
62.0 
Weight per 1,000 kernels___ 
grams.. 
31.9 
33.5 
31.8 
Specific gravity ______ 
1. 3996 
1.3845 
1.3425 
Flour yield 
per cent.. 
73.0 
72.7 
71.8 
Bran yield 
do__._ 
14.3 
13.5 
16.-3 
Shorts yield 
do____ 
1-4.3 
14.5 
13.0 
Milling gain 
do.... 
+1.6 
+0.7 
+1.1 
Water absorption 2 
do. 
59.3 
56.8 
53.9 
Loaf volume, 2 _____ 
... cubic centimeters. _ 
2047 
1960 
1947 
Weight of loaf 3 
grams.. 
498 
494 
485 
Color of bread.. __ _ 
score.. 
93.0 
92.9 
92.3 
Texture of bread 
do __. 
90.9 
90.4 
89.3 
Ash in wheat 2 
per cent.. 
1.83 
1.78 
1.74 
Ash in flour 2 ___ _ 
do _ 
.571 
.525 
.496 
Crude fiber in wheat 2 __ 
do.... 
2.65 
2.50 
2.53 
Crude protein in wheat 2 
do.... 
11.98 
9.61 
8.75 
Grade protein in flour 2 
do_.__ 
11.23 
8.74 
7.91 
Fat in wheat 2 
do__._ 
1.84 
1.85 
1.93 
1 The results from the hard red winter wheat sample No. 7489 are not included here, because no starchy 
type separation was made; neither are the acidity results for sample No. 7500. 
2 Basis 13.5 per cent moisture content. 
SUMMARY 
Particular attention is called here to the fact that this experiment 
and the conclusions here given have chiefly to do with differences in 
quality among the dark, mottled, and starchy types of kernel texture 
within the same sample and do not apply to differences between 
samples. The data given show, however, the occurrence of wide 
differences between samples of the same class or variety, when grown 
under different conditions, even to the extent that the highest quality 
shown for any of the separations from one sample may be lower than 
the lowest for any of the separations for another sample. 
