18 
BULLETIN 557, TJ. S. DEPARTMENT OF AGRICULTURE. 
Table IV. — General effect of small quantities of inseparable material (other 
grains, seeds, dirt, and chaff) on yield of flour and color of bread made from 
hard red spring wheat of the crops of 1911, 1912, and 1013, inclusive. 
Inseparable material. 
Number 
of 
samples. 
Flour 
yield. 
Color of 
bread. 
Range (per cent): 
0.5 or less 
178 
40 
34 
30 
Per cent. 
71.3 
70.7 
69.6 
69.4 
Score. 
94.7 
0.6 to 1 
97.1 
1.1 to 1.5 
96.1 
95.3 
FLOUR STRENGTH. 
COMPARISONS OF LOAF VOLUME. 
The term " strength " as applied to flour has been defined and its 
significance discussed, as have also the two factors of loaf volume 
and texture, which in this bulletin are considered as a measure of 
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Fig. 12. — Diagram presenting a comparison of the strength of the flour (as indicated 
by loaf volume) from the five principal classes of wheat, showing variations and 
averages for each class. 
strength 
In figure 12 a comparison is made of loaf volume deter- 
minations of five classes of wheat, including soft white wheat, with 
which a comparatively small number of tests were made. This dia- 
gram is so arranged as to show the extreme and ordinary ranges for 
each class, as well as the average, maximum, and minimum loaf 
volume. From the data here presented it will be seen that the soft 
white wheats are as a class lowest in strength, soft red winter coming- 
second, with durum, hard red winter, and hard red spring wheats 
following in order of increasing loaf volume. 
The ordinary range in loaf volume for the soft wheats is from 
1,700 to 2,200 cubic centimeters, for durum 1,800 to 2,300, for hard 
red winter 2,000 to 2,500, and for hard red spring wheat 2,100 to 2,700 
per 340 grams of flour. The extreme ranges in loaf volume, as indi- 
cated by maximum and minimum, are 1,435 to 2,320 cubic centimeters 
