6 
BULLETIN 455, U. S. DEPARTMENT OF AGRICULTURE. 
more pronounced in the low-grade flours. In the foregoing test 
the flour made from the dried wheat gave only 3 per cent classed as 
garlicky, which was the lowest grade, while the flour made from 
the natural wheat was 100 per cent garlicky. The rolls receiving 
garlicky wheat, whether dried or natural, will have to be washed 
frequently, for the garlic bulblets eventually gum the rolls to such 
an extent as to give the flour the odor of garlic. 
DRYING AND MILLING TESTS OF GARLICKY WHEATS HAVING A 
HIGH, MEDIUM, AND LOW MOISTURE CONTENT. 
Table III shows the results from three different lots of wheat 
having a low, medium, and high moisture content, respectively, which 
were dried at a temperature fluctuating from 190° to 200° F. The 
low-moisture or dry wheat contained 12.7 per cent and the medium- 
dry wheat 13.9 per cent of water, while the high-moisture wheat 
contained 16.6 per cent. Each lot was dried the same length of 
time (one hour) and at the same temperature as nearly as practi- 
cable. Two bushels of wheat were taken from each lot, both be- 
fore and after drying, and a milling and baking test was made of 
each lot in order to note the effect of drying. 
Table III also shows the results of baking tests with flour made 
from these three lots of wheat of low, medium, and high moisture 
content dried at a temperature of 190° to 200° F. 
Table III. — Moisture content of wheat before and after drying for one hour at 
temperatures ranging from 190° to 200° F., and the results of baking tests of 
flour made therefrom. 
Moisture con- 
tent (per cent). 
Baking results (average of two tests) — 
Lot No. 
Before 
drying. 
After 
drying. 
Sample of flour 
from wheat— 
Water 
absorp- 
tion. 
Score. 
Remarks 
of loaf. 
Texture 
of loaf. 
Color of 
crumb. 
ing 
crumb. 
12.7 
13.9 
16.6 
8.0 
f Before drying . . 
Per cent. 
56.0 
56.2 
55. 3 
55.4 
56-0 
55.9 
C.c. 
1,885 
1,879 
1,937 
1,856 
2,026 
1,928 
91.2 
93.0 
91.7 
90.0 
9.5.0 
93.5 
94.2 
96.0 
97.7 
97.7 
96.0 
96. 
Creamy. 
2, medium moisture 
loiter drying... 
f Before drying.. 
\ After drying... 
9 3 '/Before drying.. 
Do. 
Do. 
Do. 
Do. 
(Alter drying... 
Do. 
From these data it appears that more injury is done to the flour 
I >y drying wheat having a high moisture content at a temperature of 
190° to 200° F. than in drying wheat with a low moisture content. 
The decrease in loaf volume of the wheat having a moisture content 
of 16.6 per cent was 98 c. c, or 4.83 per cent, and the decrease in the 
