16 BULLETIN 1420, U. S. DEPARTMENT OE AGRICULTURE 
Summarizing the results it was found that of the three types of 
kernel texture compared, the dark type, for the three classes of wheat 
studied, was consistently highest in specific gravity, usually highest 
in flour yield and color of loaf, decidedly superior in water absorption, 
weight of loaf, and crude protein content, and slightly higher in ash, 
crude fiber, and acidity. In the hard red spring and hard red winter 
wheats, but not in the durum, the dark type of kernel was also slightly 
highest in loaf volume and texture of bread. 
The mottled kernel type was superior in test weight per bushel and 
weight per 1,000 kernels but not to any very marked degree. In 
most of the other qualities this type was of medium grade. 
The starchy type of kernel was slightly superior to the other types 
in average fat content of wheat and in bran yield for all three classes 
of wheat tested, and in the durum wheat samples produced the bread 
of greatest volume and of best texture. In almost all the important 
milling and bread quality factors the starchy kernels, except of the 
durum wheat samples, were inferior to the other types. 
The dark kernel separations averaged lowest in fat content of 
wheat. The mottled kernel separations averaged lowest in bran 
yield, milling gain, and crude fiber in wheat. The starchy kernel 
separations were lowest in all the other factors listed. 
Judged from the standpoint of these averages it would appear 
that the dark kernels were decidedly superior to the other types of 
kernels and that the starchy kernels were just as decidedly inferior. 
ADDITIONAL COPIES 
OF THIS PUBLICATION MAY BE PROCURED FROM 
THE SUPERINTENDENT OF DOCUMENT'S 
GOVERNMENT PRINTING OFFICE 
WASHINGTON, D. C. 
AT 
5 CENTS PER COPY 
