COMPARISON OF AMERICAN WHEATS. 5 
cubic centimeters and the texture 90. The texture is uneven, a little 
coarse, and the cell walls are somewhat thick. Loaves c and d are 
of the type ordinarily produced from hard red winter and hard 
red spring wheats. The volume of loaf c is 2,330 cubic centi- 
meters and the texture 94; it is somewhat uneven but the cell walls 
are fairly thin. Loaf d has a volume of 2,660 cubic centimeters and 
a texture which, although a little uneven, is scored 97, since the cell 
walls are very thin. Loaf e has a volume of 1,950 and a coarse tex- 
ture, which is scored 88. 
WATER ABSORPTION. 
Capacity for water absorption is of some commercial importance 
and is determined by measuring the water added in mixing the 
dough. It is important because of its relation to the weight of the 
baked loaf, as will be brought out further in the following pages. 
It might be considered as one element in the strength of flour if 
the definition were changed to include, besides requirements for 
lightness and texture of loaf, a requirement for a high yield of bread 
per unit quantity of flour. 
CLASSES OF WHEAT STUDIED. 
In all, five distinct classes of wheats, grown in various sections 
of the United States, have been studied; but the main part of this 
report will be confined to the four classes to which more time has 
been given. The five classes are as follows : 
(1) Soft reel winter wheat, or "red winter," as it is better known on the 
market, is the principal class of wheat grown in sections east of the Mississippi 
River, in the State of Missouri, and in parts of the States adjoining to the 
west and south. 
(2) Hard red winter wheat is grown chiefly in Nebraska, Kansas, and parts 
of Oklahoma and Montana, although small quantities are grown in the ad- 
joining States. 
(3) Hard red spring wheat is grown in North Dakota, Minnesota, South 
Dakota, and Montana. This wheat is more generally known commercially as 
northern spring wheat. 
(4) Durum wheat is grown in about the same territory as hard red spring 
wheat and to a limited extent in the southern Great Plains area and Inter- 
mountain and Pacific Coast States. 
(5) White wheats are grown to a comparatively small extent in some of 
the Eastern States and more generally in the Intermountain and Pacific Coast 
States. Only a limited amount of work was done on this class of wheats, 
and in this report reference will be made only to some factors relating to the 
quality of the flour produced from them. 
There are other classes of wheats, particularly the western red 
wheats, both spring and fall sown, of which no mention will be 
made in the following pages. 
