20 
BULLETIX 557, U. S. DEPARTMENT OF AGRICULTURE. 
of hard winter wheat, all of which were grown in the same locality 
in the State of Missouri. Loaf a is from a sample of soft red winter 
wheat, and its volume of 1,935 cubic centimeters is about the average 
for this class; loaf b is from a sample of hard red winter wheat of 
low strength, the vol- 
ume being recorded 
as 2,075 cubic centi- 
meters ; while loaves 
e, d, and e are from 
samples of soft red 
winter wheat which 
were somewhat below 
the average strength, 
the volumes being 
1,815, 1,785, and 1,715 
cubic centimeters, re- 
spectively. 
In figure 14 loaf a is 
from a sample of hard 
red winter (Turkey) 
wheat which is considerably above the average for this class ; in fact, 
its volume of 2,445 is about the average for spring wheat. Loaves b 
and c are from soft red winter samples and are very close to the 
average volume for this class. 
Fig. 14. — Cross sections of loaves of bread made from a 
high-strength hard red winter wheat and two soft red 
winter wheat samples of about average strength for 
this class. Loaf a, hard red winter, volume 2,445 cubic 
centimeters, texture 96 ; &, soft red winter, volume 
1,950, texture 88.5 ; and c, soft red winter, volume 
1,960, texture 89. 
f.- 
^"^s. 
1 
I 
I 
3 '. 
a 
Mr 
I _ : : :j 
d 
b 
c 
Fig. 15. — Cross sections of loaves of bread made from hard red spring and hard red 
winter wheat. Loaf a, hard red spring, volume 2,615 cubic centimeters, texture 
95.5 : h, hard red winter, volume 2,240, texture 94..") ; <■, hard red spring, volume 
2,720, texture 94.5 ; d, hard red winter, volume 2,400, texture 94. 
Figure 15 affords a comparison of loaves from hard red winter 
and hard red spring wheat. Loaves a and c are from hard red 
spring wheat and are considerably above the average, their volumes 
being 2,615 and 2.720 cubic centimeters, respectively. They repre- 
sent, however, the results commonly attained with the stronger 
wheats of this class. Loaves b and d are from hard red winter 
