DRYING DAMP AND GARLICKY WHEAT. 7 
loaf volume of the wheat having a moisture content of 13.9 per cent 
was 81 c. c, or 4.17 per cent. The decrease in the loaf volume of the 
wheat with a moisture content of 12.7 per cent was only 6 c. c, or 0.03 
per cent. The texture of the loaf was injured in the wheats having a 
high or a medium moisture content, but it was slightly superior in 
the low-moisture wheat. In these tests an injury was done to the 
wheats having a medium or a high moisture content (fig. 2) in the 
Fig. 2. — Loaves from natural wheat and from wheat artificially dried ; A, Loaf from 
natural wheat, with a volume of 2,050 c. c. and a texture of 95 ; B, loaf from wheat 
dried at a temperature of 190° to 200° F., with a volume of 1,946 c. c. and a texture 
of 93.5. The moisture content of the natural wheat was 16.6 per cent. 
process of drying at a temperature of 190° to 200° F., but none Was 
noticed in the low-moisture wheat. 
DRYING WHEAT AT DIFFERENT TEMPERATURES. 
Table IV shows the results of tests before and after drying 6,000 
bushels of wheat, the temperature of the hot air in the drier at the 
time these tests were made, the length of time the wheat was in the 
drier, and the moisture of the wheat going ' into the rolls. The 
wheat was divided into four different lots of approximately 1,500 
bushels each. One lot of the natural wheat* was milled as such, and 
the other three lots were milled after being dried at temperatures 
of 140°, 160°, and 180° F. 
Baking tests were made from the flour milled from the wheat 
dried at these different temperatures and the results are also shown 
in Table IV. 
