IMPROVEMENT OF KUBANKA DURUM WHEAT. 1] 
A milling company at Minneapolis, Minn., has found the Pekar 
“test for color to be practicable for determining color values and 
shade of semolinas. A light yellow or amber is the color which they 
prefer. Samples of several of the Kubanka selections and durum- 
wheat varieties were furnished that milling company for the making 
of this test. The data are given in Table 6. 
~The results show that Nodak (Kubanka No. 98) has the desired 
shade. Its score is about equal to that of the original Kubanka, 
Kubanka No. 8, and Mindum and is better than that of the other 
selections and varieties. 
TaBLe 6.—Score and shade of Pekar tes! for color recorded on semolina made from Ku 
banka selections and durum-wheat varieties grown at Fargo, N. Dak., in 1921 and 192 
and at Dickinson, N. Dak., in 1922. 
; [Data from a milling company at Minneapolis, Minn.] 
2 
Score. Shade. 
pend Fargo. = sea Fargo. | Dickinson. 
— 
1921 1922 1922 | 1921 1922 | 1922 
Kuhanka No. 8........|... et. eee epee eee ee ee eu ir ey, ge | Light yellow. 
Kubanka No. 34... -.-. i ee BGs HIehe Venow 2.52. -\5-- 2. 72-2 oeeee se Pale yellow. 
UST TE Oe ane od ee ge ee TOT Se. 5 ae eine ap eta te ee eee Brown-yellow. 
Kubanka No. 74...-... {eas 97 rips GONOW. - 2). 2 hoc saces 2 cas pie | Pale yellow. 
Kubanka No. 94._..... 18 fo Seg Ee i> Rs Bas eee eee | Dull yellow. 
— (Kubanka No. | 98 97 98 | Light yellow........ Light yellow ~<a Light yellow. 
Kubanka No..99..._.. + 30 SS DS + Dall eray.- 3: => Dull yellow....| Gray yellow. 
Kubanka No. 117...... i Sera (om Gees 1 11 ee eee Pee eee Pe a Dull yellow. 
Kubanka No. 132...... See En Peon “19 (Ss gle te PRE LT ig i | i elie aE ee | Pale yellow. 
Kubanka No. 133... ... : 11 4 ae 64.4 Nery bright, yellow..|; ---2:-<-s<s.ane0s | Brown-yellow. 
ag (C. I. No. | 93. 100 97 | Light yellow........ Light yellow...| Pale yellow. 
Monad . pa ee oe See 85 Bont oh ee eds hoo Dull yellow --...| Dull gray. 
ES a eee 85 2% eas eS eer) eae GT aia 2 Do. 
[i ae 99 7 hay ta ee a oe Light yellow...) Pale yellow. 
MILLING AND BAKING QUALITIES. 
Little or no durum-wheat flour is used alone for bread making. | 
Most of that used in bread making is blended with flour from other 
classes of wheat. Durum wheats generally have a higher bushel 
weight than a common wheat like Marquis. Correlated with this 
higher bushel weight the durum wheats produce a slightly greater 
yield of flour, on the average, than the common wheats. Durum- 
wheat flour contains more gluten, on the average, than common 
wheat flour, but this gluten is of inferior quality. Bread made from 
durum wheat has an agreeable flavor, but has a smaller loaf volume 
and scores somewhat lower in color than bread made from standard 
red spring wheats. The loaf volume and color of crumb from Ku- 
banka wheat average better than those from most other durum 
varieties. 
Milling and baking experiments were conducted with the best of 
the Kubanka selections and a few standard durum varieties grown at 
Dickinson, N. Dak., during the three years from 1920 to 1922 and at 
Fargo, N. Dak., in 1921 and 1922.5 The more important milling and 
5 The milling and baking experiments with wheat grown in 1920 were conducted by the milling laboratory 
of the North Dakota Agricultural Experiment Station. The milling and baking experiments with wheat 
Metenitiees Sven 1922 were conducted by the Milling Investigations Section, Grain Division, Bureau of 
a omics. 
f 
