8 BULLETIN 455, U. S. DEPARTMENT OF AGRICULTURE. 
Table IV. — Moisture content of wheat dried at different temperature* and the 
results of baking tests of flour made therefrom. 
Moisture content (per 
cent). 
Length 
oftime 
in drier. 
Baking tests of flour. 
Description of 
sample of wheat. 
Before 
drying. 
After 
drying. 
At 
rolls. 
Water 
Volume 
of loaf. 
Score. 
Remarks con- 
cerning crumb. 
absorp- 
tion. 
Texture Color of 
of loaf, crumb. 
13.3 
13.5 
13.7 
13.4 
1 3. 4 
Hours. 
Percent. 
55.9 
56.2 
55.9 
55.9 
C.c. 
2,003 
2,050 
2,040 
1,933 
94.0 100 
93.0 97 
93.5 97 
92.5 95 
Slightly gray. 
A little grav. 
Do. 
Gray. 
Dried at— 
140° I" 
160° F 
1S0°F 
8.9 
8.4 
7.3 
12.8 
13.3 
10.5 
There was not very much difference between the bread made from 
the natural wheat and that from wheat dried at 14:0° and 160° F. 
The bread made from the wheat dried at 180° F. was slightly inferior 
(fig. 3). The loaf made from the natural wheat had a smaller vol- 
Fig. 3. — Loaves of bread from natural wbeat. from wheat dried at 1S0° P., and from 
wheat dried at 140° F. : A, Bread from natural wheat, with a loaf volume of 2,003 c. c. 
and a texture of 100 ; B, bread from wheat dried at 180° F., with a loaf volume of 1,933 
c. c. and a texture of 9o ; C, bread from wbeat dried at 140 J F., with a loaf volume of 
2,050 c. c. and a texture of 97. 
time than either of the loaves from the wheat dried at 140° and 160° 
F., but had a slightly better texture and color. These differences 
can easily be attributed to the nature of the test and are within the 
range of experimental error. Moreover, it is extremely difficult to 
mix 6.000 bushels of wheat (four cars in this case) in such a manner 
that samples of the flour taken during the process of milling will 
give exactly duplicate results in a baking test. The differences ob- 
tained from these three lots might have been due to actual differences 
in the samples, which are likely to be found in tests of this kind. 
