44 
BULLETIN STS. C. S. DEPARTMENT OF AGRICULTURE. 
Siime percentage of flour as Marquis. Prelude was the only variety 
of co nun on spring wheat which had a distinctly higher flour yield 
than Marquis, the difference being 2.6 per cent. 
Table XX. — Flour obtained from milling SO varieties of spring wheat grown at 11 
afrperiment stations in the northern half of the Great Plains area during three or more tsm 
of the six years from 1913 to 1918. inclusive, compared with the Marquis variety for the 
same station years. 
Class, group, and 
variety. 
Yield of flour (per 
cent). 
Fife: 
MS 3o41 
G h'irka 
spring. . . 
Glyndon . . . 
PoVer 
Red Fife... 
Bluestem: 
Haynes 
Preston: 
Pioneer 
Preston 
Ladoga: 
Huron 
Manchuria . 
Miscella'-irous: 
Galgalos . . . 
Prelude.... 
1517 
2573 
3329 
2574 
4-:-. 
4rT 
2^2 
2395 
45-: 
70.2 
65.8 
70.1 
71.1 
70.4 
65.6 
67.8 
72.8 
£ § 
a r. 
70.0 
70. 7 
70.0 
70.3 
70.4 
- .: 
6S.0 
70.9 
70.4 
70.2 
Difference 
from 
Marquis. 
group, and 
variety. 
0.7 
1.0 
4,2 
1.1 
.2 
3.1 
2.S 
2.6 
DHET7M. 
Kubanka: 
Acme 
Arnautka... 
Buford 
Kubanka. .. 
Kubanka Xo 
Monad . 
Eed Durum: 
D-5 
Peliss: 
Peliss. 
52S4 
4064 
5295 
1440 
4063 
3320 
3322 
1584 
Yield of flour (per 
cent). 
g . Difference 
I £ from 
'._ ■• Marquis. 
r. -- 
71.9 
69.5 
70.1 
72.9 
70.0 
2.4 . 
.6 . 
1.9 . 
71.5 
71.5 
69.4 
69.0 
2.1 . 
2.5 . 
71.7 
70.6 
70.4 
. 
3.9 
All strains of durum wheat yielded a higher percentage of Hour 
than Marquis except the D-5 variety. This is the red-kerneled 
durum wheat graded as "Red Durum" which has been claimed to 
be of poor milling value. These experimental results, showing 3.9 
per cent less flour than Marquis, are in accord with commercial 
findings. Monad and Acme wheats show the highest percentages of 
flour of any of the durum wheats, as compared with Marquis, being 
higher by 2.5 and 2.4 per cent, respectively. 
VOLUME OF LOAF. 
Bread has been baked from flour of each variety of wheat milled. 
The bakings are made in duplicate, using the same flour on two 
successive days. All varieties are treated alike from the first mixing 
until the baking is completed. 340 grams of flour and equal quantities 
of all other ingredients except water being used for each variety. 
The volume of each loaf is measured and recorded in cubic centimeters. 
The average volume of the two loaves baked on successive days 
finally is recorded as the correct loaf volume for the sample. (PL 
III.)* 
