4 BULLETIN 557, U. S. DEPARTMENT OF AGRICULTURE. 
the most important points. For a loaf to be of good texture the 
walls of the cells should be thin and nearly transparent. To obtain 
a measure of texture it has been found necessary to resort to an 
arbitrary scoring system based on the ideal as 100. 
In order to demonstrate clearly what is meant by differences in 
strength as indicated by loaf volume and texture, figures 1 and 2, 
Fig. 1. — Loaves of bread showing a wide range in volume. The volumes in cubic 
centimeters are as follows : a, 2,700 ; b, 1,855 ; c, 2,400 ; d, 3,020 ; e, 2,170. 
showing photographs of loaves having a wide range in quality, are 
introduced here. Figure 1 shows the exterior of loaves having a 
volume varying from 1.855 to 3,020 cubic centimeters. The volume 
of the loaves, in cubic centimeters, in order, is as follows: «, 2,700; 
5, 1,855; <?, 2,400; d, 3,020; e, 2,170. Figure 2 shows another series 
Fig. 2. — Loaves of bread showing a wide range in strength of flour, as indicated by 
differences in volume and texture. Tbe volumes in cubic centimeters and the tex- 
ture scores of these loaves are as follows : a, Volume 1,550, texture 84 ; 6, volume 
1,830, texture 90 ; c, volume 2,330, texture 94 ; d, volume 2,660, texture 97 ; e, vol- 
ume 1,950, texture 88. 
of loaves in cross section, illustrating differences in texture as well 
as volume. The volume of loaf a is 1,550 cubic centimeters and the 
texture 84. This is the type of loaf produced from the softest 
wheats and those of lowest strength. The texture is even, but the 
cell walls are thick and the bread is solid and heavy. Loaf h is a 
little below average strength for soft wheats, the volume being 1,830 
