2 BULLETIN 455, U. S. DEPARTMENT OF AGRICULTURE." 
Dr. J. W. T. Duvel. 1 The first step consists in reducing the mois- 
ture content of the wheat, to a relatively low percentage, after which 
approximately all of the garlic can be removed by thorough cleaning. 
Although even by this process it is impossible to remove absolutely 
all of the garlic bulblets, flour commercially free from the odor of 
garlic can be manufactured if it is carefully handled. This method 
is most practicable for flour mills, in that the large amount of mois- 
ture lost in drying can be largely replaced by properly tempering 
the wheat before milling. 
THE DRYING OF DAMP WHEAT. 
A car of damp wheat containing a moisture content of 1G.3 per 
cent was dried down to 12.9 per cent in a commercial drier. This 
wheat was dried for one hour at a temperature of approximately 
140° F. before being dropped into the cooling compartment of the 
drier. Representative samples of 5 bushels each were taken from 
this lot of wheat before and after drying for experimental milling 
and baking tests. 
The results of the baking tests with the straight flours made from 
these samples and from mixtures of equal portions thereof are given 
in Table I. 
Table I. 
-Results of baking tests with flour made from natural and dried wheats 
and front a ntlrture of both. 
Water 
absorp- 
tion of 
flour. 
Volume 
of loaf. 
Score. 
Remarks concern- 
ing crumb. 
Description of samples. 
Texture j Color of 
of loaf. crumb. 
Wheat, natural * 
Percent. 
56.8 
56.5 
56.2 
C.c. 
2,101 
2,085 
2,070 
92.0 
91.6 
91.6 
97.3 
95.9 
95.3 
A little grav. 
Wheat, dried at 140° F. 1 
Do. ' 
Wheat mixture, equal quantities of above. . 
Do. 
i Average of two tests. 
Table I shows the results of the baking tests of flour made from 
the wheat before and after drying. The differences are in every case 
found to be very slight and within the range of experimental error. 
When correlated with the tests that follow, these results indicate 
that 140 c F. is the proper temperature at which to dry damp wheat. 
THE DISTRIBUTION OF GARLIC. 
Wild garlic is a native of western Europe and was probably intro- 
duced into the United States early in the eighteenth century. As 
i Garlicky wheat. In U. S. Dept. Agr. 
1907. 
Bur. riant Indus. Bui. 100, p. 21-30, pi. 1-2. 
