4 BULLETIN 478, U. S. DEPARTMENT OF AGRICULTURE. 
ling the smaller berried varieties. However, in the study of the next 
three columns in the table we do not find that the figtires speak so 
well for the Humpback wheat. The volume of the loaf, which is 
the approximate expression of the “ baking strength” of the flour, 
in all cases falls well below the average for the spring wheats. A 
comparison of the results of the absorption, or the amount of water 
used in making the dough, does not show such striking differences, 
but most of the samples fall below the average in this respect. In 
color of crumb, which is a factor of considerable importance to the 
baking trade, it will be noticed that the bread made from the Hump- 
back wheat flour is not up to the standard. Figure 1 shows the actual 
differences in loaves produced from samples of Humpback and Blue- 
stem wheat grown near Glenwood, Minn., in 1913. 
The figures in the last two columns of the table, showing crude 
protein in the wheat and the flour, are interesting. It will be noted 
that here we have a point of resemblance between the Humpback 
and the durum wheat, as the Humpback wheat averages high in 
crude protein and yet is low in “ baking strength.” 
CONCLUSIONS. 
In conclusion, the principal points may be briefly stated as follows: 
Humpback wheat is a bearded spring wheat characterized by a velvety chaff. 
This wheat should not be confused with the so-called Velvet Chaff wheats of 
the Northwest, which are bearded spring wheats of the Red Fife type and have 
a smooth chaff. 
Humpback wheat has a large berry, somewhat soft in texture, giving a high 
yield of flour. The weight per bushel of this wheat is higher than that of 
Bluestem wheat. 
The flour from the samples of Humpback wheat was lower in baking strength 
and general quality than the flour from the other spring wheats which were 
tested. 
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