28 BULLETIN 557, U. S. DEPARTMENT OF AGRICULTURE. 
red winter is only slightly lower. The water absorption of the soft 
wheats averages from 3 to 4 per cent lower than for the hard wheats. 
The range of water absorption of each class varies within wide 
limits. 
(14) There is a direct relation between the water absorption of 
the flour and the bread yield of a unit quantity of the same. As a 
rule, the higher the absorption the greater the weight of the loaf. 
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WASHINGTON" : GOVERNMENT PRINTING OFFICE : 1917 
