6 BULLETIN 1187, U. S. DEPARTMENT OF AGRICULTURE. 
and baking test and the proper recording of this information is of 
great importance in determining the extent to which the results of the 
test may be used in studying the relationship between the milling and 
baking qualities, the physical condition, and the chemical composi- 
tion of the grain. The fact that the milling and baking quality of 
wheat is not dependent upon any one factor, but upon a combination 
of factors, both physical and chemical, makes necessary a complete 
analysis of these factors in order to interpret properly the results 
obtained. 
EXPERIMENTAL MILLING. 
Experimental milling, although not entirely comparable with com- 
mercial milling, gives results which indicate as truly the relative 
milling value of different wheats as tests made on a commercial mill. 
It is a well-known fact that different commercial mills milling the 
,!A^A.A^^ 
$t «4 
WeljM per bushel: 
IS 
Screening! and seoarinp 

. /. 3^ 
. rz-o % 
Mclstare &!Ur tempering 
'J--o. % 
bote mmed /.-- f ^-- 
goantlry milted 
..?. 
^ >t 
j2go™ 
MILL PRODUCTS. 
Straight flour ... JP'Oc, 
B - ffcfc 
Total /<?. .<?>.[ t/.. 
Loss In milling 
Gain inmininf -..'.*%■- 
"J6.0 . 
GHT PLOUR. 
Date baked .jr:/.^...17....^.^ 
Flour used _ ^.Jrt.r..jpi 
Water absorption _. <?..r.'..2.^ ( 
Volume oMoej .?>. ?..?_--«: 
Weight o/loa; fit. iJ'.V.gm 
f.£JL_ 
Flaror.... 
03,-. 
CHEMICAL ANALYSIS. 
Crude protein (N\: 
Oluten— Wet 
Acidity (%U«ic).- 
Oude protein (N 
Baste, 13.47, 
Pa- cm. \ Percent. 
M?l 
../.°.L 
ft. I 
■.y»n 
FlG. 3. — Laboratory card (reverse side of fig. 2). 
same kind of wheat or different operators at the same mill milling 
the same kind of wheat, or even the same operator milling the same 
kind of wheat on the same mill at different times, will produce 
results which may vary considerably. Tests made on the experi- 
mental mill by use of the methods described in this bulletin show less 
variation in milling yields and in baking quality of flour than some of 
the variations which have been observed in commercial milling. 
Because of the small quantity of wheat, small expense, and short 
time required for making tests on the experimental mill, it is more 
practicable than a commercial mill for use in determining the relative 
milling and baking value of different wheats and in studying the rela- 
tion of grading factors to milling and baking value. Experimental 
milling and baking tests are also particularly important in deter- 
mining milling and baking values of small samples obtained from 
wheat-breeding experiments. 
