COMPARISON OF AMERICAN WHEATS. 
21 
samples. The volume of b is 2,210 cubic centimeters, which is about the 
average for this class, and the volume of d is 2,460 cubic centimeters, 
which considerably exceeds the average for this class; in fact, it is 
a little above the average for hard red spring wheats. It repre- 
sents, however, the common type of loaf produced from the stronger 
hard red winter wheats. 
Fig. 16. — Cross sections of loaves of bread, showing a considerable range in the 
strength of bard red spring wheat and making a comparison of this class with 
durum wheat. Loaves a, ~b, and c, from hard red spring wheat and having volumes 
of 2,520, 2,565, and 2,385 cubic centimeters and textures of 92, 95, and 94.5, 
respectively ; d, from durum wheat, having a volume of 1,955 and a texture of 
93.5. 
Three loaves from hard red spring (a, h, and c) and one from 
durum (d) are shown in figure 16. The volumes are, respectively, 
2,520, 2,565, 2,385, and 1,955 cubic centimeters; the first two being 
above and the last two somewhat below the averages for their 
respective classes. 
COMPARISONS OF TEXTURE. 
Before going farther with the discussion of strength, the related 
factor of texture should be considered. Comparisons of texture 
T~ESrTeSr?£ Of 
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Fig. 17. — Diagram presenting a comparison of the texture of the bread from four 
classes of wheat, showing their range and the average for each class. Samples from 
the crops of 1911 to 1913, inclusive. 
similar to those of loaf volume are made in figure 17. As the tex- 
ture scoring system was not used until 1911, fewer samples were 
available in compiling this diagram, and it was necessary to omit 
the white wheats. In a general way the variations in texture parallel 
