SPRING WHEAT ON THE NORTHERN GREAT PLAINS. 
45 
The loaf volume is a good measure of the expansion or strength of 
the dough, the quantity and quality of gluten, and the resulting 
texture and lightness of the bread. Flour of poor quality will not 
produce a light loaf of bread without making the texture too porous. 
The average volumes of loaves of bread baked from flour of 20 
varieties of spring wheat grown at 11 experiment stations in the 
northern half of the Great Plains area are shown in Table XXI. 
Table XXI. — Average volume of loaves of bread made from 20 varieties of spring wheat 
grown at 11 experiment stations in the northern half of the Great Plains area during 
three or more of the six years from 1913 to 1918, inclusive, compared with the Marquis 
variety for the same station years. 
Loaf volume (cubic 
Loaf volume (cubic 
centimeters). 
centimeters). 
1 
Differ- 
© 
s . 
Differ- 
Class, group, 
-a 
^2 
ence from 
Class, group, 
T3 
ence from 
and variety. 
w 
a 
•— CD 
Marquis. 
and variety. 
CO 
g 
>> 
n 
c3 
Marquis. 
SI 
>> 
o 
03 
CD 
•§! 
el 
o 
03 
PI 
.2 
i 
S3 
03 
CD 
ho 
c3 
3 M 
03 
03 
c3 cc 
g 
O 
CQ 
> 
S 
m 
*A 
o 
r 
> 
* 
CO 
h3 
COMMON. 
DURUM. 
Fife: 
TCubanka: 
Marquis 
Ghirka Spring 
3641 
37 
2,342 
Acme 
5284 
3 
1,8-43 
2,473 
630 
1517 
31 
2,139 
2,35i 
212 
Arnautka... 
4064 
35 
1,993 
2.332 
339 
Glyndon 
2873 
26 
2,165 
2,328 
163 
Buford 
5295 
3 
1,565 
2,465 
900 
Power 
3697 
32 
2,095 
2,349 
254 
Kubanka 
1440 
33 
2,033 
2,328 
295 
Red Fife 
3329 
4 
2,470 
2,503 
33 

Kubanka 
Bluestem: 
No.8 
4063 
24 
2,001 
2,318 
317 
Haynes 
Preston: 
Pioneer 
2874 
32 
2,232 
2,335 
103 

Monad 
3320 
5 
2,087 
2,457 
370 
4324 
32 
2,335 
2,339 
4 
Red Durum: 
3081 
37 
2,207 
2,431 
2,342 
2,501 
135 
D-5 
3322 
4 
1,605 
2,375 
770 
Ladoga: 
Huron 
4935 
4 
70 
Peliss: 
Manchuria... 
2492 

1,838 
2,455 
617 
Peliss 
1584 
12 
1,852 
2,219 
367 
Miscellaneous: 
Galgalos 
2398 
3 
2,100 
2,057 
43 
Prelude 
4323 
25 
2,298 
2,324 
26 
The average loaf volume of 37 samples of Marquis flour was 2,342 
cubic centimeters, individual samples varying from 1,900 to 2,740 
cubic centimeters. Flour from Marquis wheat produces loaves 
having a greater volume than those from any other variety of wheat 
except one. The Galgalos, a white wheat, has a slightly higher 
average loaf volume than Marquis. This result was obtained from 
only three samples of wheat grown under extremely dry conditions 
which were unfavorable to the quality of Marquis. As the Galgalos 
has a lower percentage of protein and a much lower percentage of 
flour than Marquis, the difference found is not considered reliable. 
The early-maturing varieties Prelude and Pioneer, which have higher 
protein content and higher yields of flour than Marquis, also have 
loaf volumes nearly equal with it. The Manchuria has the smallest 
loaf volume of any of the common wheats, being 617 cubic centi- 
meters smaller than Marquis 
