10 BULLETIN 1192, U. S. DEPARTMENT OF AGRICULTURE. 
will make macaroni and other edible pastes that are of a yellowish 
color and hard and vitreous, retaining their form after cooking. 
It has been found that durum wheats producing a hard vitreous 
product have a high protein content and yield a semolina of compara- 
tively high ash content. The protein content no doubt has an im- 
portant connection with the quality and character of the macaroni 
product, but the ash content probably is of no significance except 
as it may be associated with some other factor that is of importance. 
TABLE 5.—Average crude protein, ash, and gasoline color data recorded on flour made 
from Kubanka selections and durum wheat varieties grown at Dickinson, N. Dak., and 
at Fargo, N. Dak., in the years stated. 
{Data from the research laboratory, Grain Division, Bureau of Agricultural Economics.]} 
Crude protein’ (N. X | 4.1: J Gasoline color score of 
5.7) in flour (per cent). Ash in flour (per cent). | flour. 
Strain or variety. af neata| | a egite ae | 
Dickin-| Fargo, | Dickin- Fargo, jee Fargo, 
son, |io1and, “Vel | 80D, ligorang| AVer- | SOM, |i907 anq| Aver- 
1920 to |"“j995 1920 to | “jgsp 1920 to |"F95 age 
1922. ere 1922. 1922. : 
= ee a ge eR ee Ee oe. Sel : a — = => —— ae 
Wuibanka wo. 8.02.6 225 &: 15013-9222 Aa ee O88. 8st aoe 1362))- ores ee ee 
motbankar No: 34. Le - 522 eet 18.5 14.4; 16.5 1.02 1,05 1, 04 1,61 2.00 1.81 
Kubanka No; 582. 2... 29.221 LT Toe eee Slee eee Lil Seabee oie ee Dadi = BEE eee eee 
KubankaNo.: 7424-2 . = 422). |. 18.4 14.8 |= 16.6°| 1.04 1.13 1,09 1:72 |. ~2.09 1. 91 
Kubanka No. 94... 2. e... bee deed 15S Fats G65: . 99 1.14 1.07 Zan Ss dace 1327 
Nodak (Kubanka No. 98)....| 18.4 16.7 16 L505 1,18 1B 1.45 1. 46 1. 46 
Kubanka No. 99............. 17.8 164) 5 elie L1GO8 NEPA 15 1.32 1.30 1,31 
Kubanka No. Ue 22k |; 18.1) 16.8 17.5%| 3-106 1,16 Kail 1.39 TAZ 1, 28 
Kubanka No. 132.........--- Seas 1 AC Peapod [abe at | Gi ic lee Be 1,75! eee 
KubankasNo. 133i 22. he 17.4 LAO. ole LOS 1, 20 12 1.88 | 2.34 Za 
COLANO. F440 Ss Sere rae ie 18.5 14591 16:72 104 Api | 1,08 1.67 1. 94 1.81 
Monn 7 Sto stevie Sa ek aes} Sede 16.8 16.8 | . 85 1. 03 94 1. 06 1.02 1.04 
A. CONICS eno Senesee oe oe ee 216.5 | 611.8 | c14,.2| @.91 b.80 ¢,.86 | 21.67 b .69 c1.18 
WMaiadyinat oe do is wv See ee AY bea apie be leecseaee | p80 seein a cee 1,68. |. es ecules 
a Data for 1920 and 1922 only. b Data for 1921 only. ¢ Not comparable. 
Table 5 shows the average data on crude protein, ash content, 
and gasoline color value * of flour obtained by the research labora- 
tory of the Bureau of Agricultural Economics * from the Kubanka 
selections and other durum varieties grown at Dickinson, N. Dak., 
in the three years, 1920, 1921, and 1922, and at Fargo in the two 
years, 1921 and 1922. Nodak (Kubanka No. 98) ranks highest in 
crude protein and second in ash content, averaging 17.6 per cent 
and 1.12 per cent, respectively, for those constituents. It is medium 
in gasoline color, averaging 1.46. Kubanka No. 99 ranks third in 
crude protein and first in ash content, with averages of 17.1 per cent 
and 1.15 per cent, respectively, and averages 1.31 in gasoline color. 
Kubanka No. 74 is medium in both crude protein and ash content 
and high in the color test, averaging 1.91 in the latter. Kubanka 
No. 133, averaging 2.11, gave the highest average gasoline color 
test for the two stations and was second in ash content. Kubanka 
No. 34 is also high in color value. Kubanka No. 58, a red durum 
selection grown at Dickinson, gave the highest gasoline color score 
for that station, averaging 2.12 for the 3-year period. 
’ The gasoline color test is considered the best practical method of determining the color value of adurum 
wheat for macaroni manufacture, aside from actually making the macaroni. The North Dakota Agri- 
cultural Experiment Station has recently milled different varieties of durum wheat into semolina, and the 
samples have been manufactured into macaroni by commercial companies. The finished product from 
the different varieties shows remarkable variat on in color and appearance and indicates clearly the im- 
portance of securing a variety possessing suitable characters before it is recommended for distribution. 
‘ The semolina experiments were conducted by D. A. Coleman and Alfred Christie, jr., of the research 
laboratory, Grain Division, Bureau of Agricultural Economics, to whom the writers of this bulletin are 
indebted for the results here reported. 
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