26 
BULLETIN" 557, U. S. DEPARTMENT OF AGRICULTURE. 
with the moisture content. TVere it possible to eliminate other fac- 
tors, such as variation in plumpness of the kernels, it is probable that 
this relationship would be more apparent. 
(3) The weight per 1,000 kernels or average weight of kernels has 
very little value in judging the potential flour yield. 
(4) Although there are frequent exceptions when individual sam- 
ples are considered, average results show a very striking relation 
between weight per bushel and flour yield, the latter varying directly 
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Fig. 20. — Diagram showing the relation between rhe water absorption of the flour and 
the total weight and water retention of the baked loaf. A, Comparison of water 
absorbed by the flour, water retained in the bread, the water evaporated during 
baking, and the weight of the baked loaves ; B, curve showing the proportion of 
water absorbed by the flour which was retained during baking. 
as the former. The ratio between these two figures, however, is not 
quite the same for the different classes, nor is it the same for alt 
varieties within each class. 
(5) In color the bread from the flour of the various classes of 
common wheat shows about the same ranges and averages. The 
flour from durum wheat is considerably more creamy and thus 
averages several points lower than that of any other class. 
