COMPARISON OF AMERICAN" WHEATS. 
27 
(6) Bread from all normal durum samples has a tinting or colora- 
tion, varying from slightly creamy to bright yellow, while of the 
hard red winter samples 77.6 per cent show a noticeable creamy tint ; 
of the hard red spring samples, 69.5 per cent; and of the soft red 
winter samples only 18.9 per cent. 
(7) The general results indicate that test weight and soundness, 
when considered together, are of far more value in appraising 
quality than when either is considered by itself. 
(8) Small amounts of inseparable material are generally accom- 
panied by a decrease in flour yield, as would be expected, in that as 
a rule a large part of such material usually finds its way into the 
bran and shorts. 
(9) Loaf volume and texture are the two factors which are con- 
sidered as indicative of strength. While a great range of strength 
was found within each » class of wheat, the averages for each class 
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Pig. 21. — Diagram presenting a comparison of the water absorption of the flour of five 
classes of American-grown wheat, showing variation, general range, and average for 
each class. Samples from the crops of 1908 to 1913, inclusive. 
show considerable differences between the various classes when con- 
sidered as a whole. Given in order from weakest to strongest the 
classes are soft white, soft red winter, durum, hard red winter, and 
hard red spring wheat. 
(10) The average loaf volume in cubic centimeters for each of 
these classes is soft white wheat, 1,909 ; soft red winter, 1,965 ; durum, 
2,070; hard red winter, 2,219; and hard red spring, 2,421. In the 
matter of texture the several classes stand in the same order, except 
that soft red winter has a slight advantage over durum wheat. 
(11) Of the four more important classes of wheat under consid- 
eration, durum is the highest in crude-protein content; hard red 
spring, second ; hard red winter, third ; and soft red winter, fourth. 
(12) High crude-protein content as a rule is accompanied by high 
strength, but the relation between these two factors varies with the 
different classes of wheat and extremely high crude-protein content 
is sometimes accompanied by a decrease in baking strength. 
(13) The average water absorption of the flour from durum and 
from hard red spring wheat is about the same, and that of hard 
