UNITED STATES DEPARTMENT OF AGRICULTURE 
DEPARTMENT BULLETIN No. 1187 
Washington, D. C. 
April, 1924 
EXPERIMENTAL MILLING AND BAKING. 
INCLUDING CHEMICAL DETERMINATIONS, 
By J. H. Shollenberger, Grain Supervisor, in Charge Milling Investigations, 
Walter K. Marshall, Baking Technologist, I). A. Coleman, Investigator, in Charge 
of Research Laboratory, Grain Investigations, Bureau of Agricultural Economics. 
CONTENTS. 
Method of handling samples 3 
Mechanical analysis of samples 3 
Experimental milling 6 
Experimental baking I o 
Explanation of the various baking operations. 19 
Significance of factors denoting quality 23 
Baking methods used in other laboratories 26 
Chemical determinations 27 
Description of methods of chemical deter- 
minations 32 
Reference tables 48 
An experimental milling and baking laboratory is maintained by 
the Bureau of Agricultural Economics, Department of Agriculture, 
in Washington, D. C, for the purpose of testing the milling and 
baking qualities of wheat, rye, and other grains, and of determining 
the relationship between these qualities and the physical and other 
factors which are or may be of use in the grading of grain, particu- 
larly in connection with the enforcement of the grain standards act. 1 
This laboratory also tests samples of wheat furnished by the Office 
of Cereal Investigations of the Bureau of Plant Industry, in connec- 
tion with its study and development of new varieties of wheat, with a 
view of determining which varieties have superior milling and baking 
qualities. 
The results thus far obtained from tests performed in this laboratory 
have been of considerable value in fixing the Federal wheat stand- 
ards and in their interpretation and administration under the grain 
standards act. The primary purpose of the Federal grain standards, 
uniform throughout the country and serving as a basis for inspection, 
market reports, and commercial transactions, is to facilitate trading 
between buyers and sellers who are operating at some distance apart 
and who can not meet on common ground with the grain between 
them for barter. To serve this purpose to the fullest extent, in the 
case of standards for wheat, the classes and grades must correspond 
to the relative usefulness of the wheat for milling and baking pur- 
1 A list of the publications issued by the United States Department of Agriculture pertaining to grain 
standardization is given on page 53. 
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