HARD RED WINTER WHEATS IN DRY AREAS 45 
YIELD OF FLOUR 
Samples contaiming about 1,500 grams of wheat are ground in a 
series of small roller mills to determine the percentage of flour. The 
bran, shorts, and flour are separated by bolting. Only one grade, 
called straight flour, is separated in the experimenta! milling. 
The flour obtained is weighed, and the percentage is determined 
from the quantity of wheat milled. The fiir yield of a wheat sam- 
ple depends largely on the bushel weight or plumpness of the kernel. 
There is a wide difference in flour yield from varieties grown under 
different conditions, due to the seasonal effect on the plumpness of 
the kernel. Different varieties, however, may produce significantly 
low or high average percentages of flour when grown under the same 
conditions. Flour yields of 14 varieties of hard red winter wheat 
ea in the experiments reported in this bulletin are shown in 
Table 25. 
TABLE 25.—Flour obtained from milling 14 varieties and strains of hard red winter 
wheat grown at 14 experiment stations in the Great Plains and Great Basin areas 
during three or more of the eight years from 1915 to 1922, inclusive, compared 
with that from the Kharkof variety in the same station years 
[Data obtained in cooperation with the Milling Investigations Section, Grain Division, Bureau of Agri- 
cultural Economics] 
Yield of flour (per cent) 
Got Nie Station 
Class and variety years iets Kharkof, Difference 
named ae 
y Less Greater 
PAG ATA et eee ae ee Oe a OE 5797 5 TRS Tl AUS Sat fine cece eh iE 9 
AUNT 0 ee ES Sal’ Sessa eS es + A ae 1438 8 76.0 74. Go| ef eet 1.6 
Peleclinaiss 22 REA a ee 1543 3 78. 1 (tere eee a 1.9 
Binekua lh eee ss ae eM owed 6251 13 Tal! TPT 1507 2.0248 
Keamrod St he sco oF Se Fed PPE 8 5146 25 74. 8 (2.3) |os- ee 2.0 
IARI OY bes™ oc eres See es 6700 11 (a2 (259 eee 43 
CH AGK Ol tee ses ae ie eo Be TF 1442 54 eR eee es Roce ca ler | eee 
DD) Ate eae ee EE ie el ae SS 1583 3 oul 74.5 a Le He eee Fe see 
ReGarKOt CE AVSUN Om 2 ene 6686 3 72. 4 Pe Ns a 53: 
iin Gra klein 6155 .e) 71.4 73.0 16s] eos ee 
MMIOR TAN ANOS 020 oe a en i 5549 6 74.1 LIST ia else rere 4 
iNebraSKacN 0.60 s22 6. ee eR ee 6250 4 70. 4 70. 7 Si[ Se ees 
SIRO VS Mer rete ee eee eee Se 1558 8 72.7 C25 5a| Se ee a2 
LD AT ee Re EE epee ere 1571 7 74.1 7 (6 s5¢: 1) Ge Aare aii 
LD REAR pee OS Eee ee 8 ee eee eae ae es 3689 3 72.4 edd [eee pay / 
The average yield of flour obtained from 54 samples of Kharkof 
was 72.2 per cent. Most of the hard red winter wheats produced 
about the same yield of flour, except Minturki, which produced a 
distinctly lower percentage of flour, and Beloglina and Kanred, which 
were decidedly higher in flour yield. 
VOLUME OF LOAF 
Bread has been baked from flour of each variety of wheat milled. 
The bakings are made in duplicate, using thesame flour on two successive 
days. varieties are treated alike from the first mixing until the 
baking is completed, 340 grams of flour and equal quantities of all 
other ingredients except water being used for each variety. The 
volume of each loaf is measured and recorded in cubic centimeters. 
The average volume of the two loaves baked on successive days 
finally is recorded as the correct loaf volume for the sample. 
