DRYING DAMP AXD GARLICKY WHEAT. 9 
THE DRYING OF WHEAT AT 140° F. 
Three different lots of wheat were dried at a temperature of 140° F. 
and a 2-bushel sample was taken before and after drying, a mill- 
ing and baking test being made of each. The wheat was subjected 
to the heat in the drier for 1 hour and -40 minutes. The results of 
the drying and of the baking tests of these three lots of wheat before 
and after drying at approximately 140° F. are shown in Table V. 
Table V. — Moisture content of wheat before and after drying for 1% hours at a 
temperature of approximately U t 0° F., and the results of baking tests of flour 
made therefrom. 
Moisture 
content. 
Temperature of hot 
air(°F.). 
Baking tests. 
Lot No. 
Be- 
fore 
dry- 
ing. 
After 
dry- 
ing. 
Maxi- 
mum. 
Mini- 
mum. 
Aver- 
age. 
Sample of flour 
from "wheat— 
Water 
ab- 
sorp- 
tion. 
Vol- 
ume of 
loaf. 
Score. 
Tex- 
ture of 
loaf. 
Color 
of 
crumb. 
Remarks con- 
cerning crumb. 
1... 
2 
3 
P.ct. 
13.3 
13.7 
13.7 
P.ct. 
9.0 
9.8 
9.2 
156 
154 
150 
130 
132 
12S 
143 
141 
141 
fBefore drying . 
\ After drying. . 
/Before drying. 
\ After drying. . 
/Before drying. 
\ After drying. . 
P. ct. 
59.7 
58.8 
58.8 
59.1 
59.1 
59.4 
C.c. 
2,097 
2,130 
2,027 
2,143 
2,130 
2,123 
89.0 
91.3 
90.0 
90.0 
90.0 
92.0 
94.0 
95.0 
92.3 
95.0 
95.0 
95.0 
Creamy gray. 
Creamy. 
Creamy gray. 
Creamy. 
Do. 
Creamy gray. 
In the first two lots there was six-tenths of 1 per cent more cockle 
in the samples as milled before drying than in the sample after 
drying, and it is possible that the presence of this cockle may have 
been the cause of the slightly better results from the milling and 
baking tests after drying than before drying. 1 In the last sample 
the amount of cockle was about the same before and after drying, 
and the results with regard to texture and loaf volume are approxi- 
mately the same. 
A number of samples of this wheat were taken as it left the heater 
division of the drier, placed in thermos bottles, and the temperature 
recorded. The lowest temperature obtained was 110° and the highest 
132° F. The average temperature was 125° F. 
SUMMARY. 
The results of these investigations show practically no bad effects 
from the drying of wheat at 140° F. and indicate that this tem- 
perature is probably the most satisfactory for the drying of 
wheat, either with or without garlic, for milling purposes. More 
1 See Miller, R. C, Milling and baking tests of wheat containing admixtures of rye, corn 
cockle, kinghead, and vetch, U. S. Dept. Agr. Bui. 328, 24 p., 10 fig. 1915. 
