MILLING AND BAKING TESTS OF WHEAT. 
21 
of this table brings out the following points: (1) The percentage of 
ash is greater in every instance in the flour containing the impurities 
than in the pure wheat flour. (2) The percentage of ether extract (fat) 
of corn cockle and kinghead seed is higher than that of wheat and is 
likewise greater in all three grades of flour containing these impurities 
than in the flour from clean wheat. (3) The percentage of protein in 
the poorer grades of flour (first and second clear) is relatively higher 
in the flour containing impurities than in the flour from clean wheat, 
with the exception of the first-clear flour from the 10 per cent rye 
mixture. (4) The percentage of crude fiber is considerably greater in 
the first-clear and second-clear flours from the admixture of corn cockle, 
kinghead, and hairy vetch than in the same grade of flour from pure 
wheat. (5) The acidity of the first-clear and second-clear flour from 
corn-cockle seed and vetch-seed mixtures is noticeably higher than that 
of the same grades of flour from the check sample of clean wheat. 
The results of the chemical analyses indicate that the flour from the 
different impurities was distributed to some extent in all three grades 
of flour, a larger proportion in most instances going into the first-clear 
and second-clear flours. 
Table X.- — Chemical analyses of wheat, rye, corn cockle, kinghead, and hairy vetch and 
of patent, first-clear, and second-clear flour milled from samples of wheat containing 10 
per cent admixtures of these four impurities. 
[Moisture and undetermined, including nitrogen-free extract, not given. l ) 
Description of sample. 
Air-dry samples (per cent). 
Ash. 
Ether 
ex- 
tract. 
Pro- 
tein. 
Crude 
fiber. 
Pento- 
sans. 
Invert 
sugar. 
Su- 
crose. 
Acidity 
as 
acetic. 
Wheat 
Rye 
Corncockle. 
Kinghead . . . 
Hairy vetch. 
PATENT WHEAT FLOUR. 
Wheat (check) 
Wheat with 10 per cent- 
Rye 
Corncockle 
Kinghead 
Hairy vetch 
FIRST-CLEAR WHEAT FLOUR. 
Wheat (check) 
Wheat with 10 per cent- 
Rye 
Corncockle 
Kinghead 
Hairy vetch 
SECOND-CLEAR WHEAT FLOUR. 
Wheat (check) 
Wheat with 10 per cent- 
Rye 
Corn cockle 
Kinghead 
Hairy vetch 
1.74 
1.97 
3.40 
2.99 
2.84 
. 58 
.55 
.60 
.7C 
1.91 
1.55 
6.01 
3.33 
.83 
1.16 
1.19 
1.40 
1.87 
1.25 
1.60 
1.54 
2.32 
2.13 
1.62 
1.86 
1.98 
3.06 
2.87 
2.09 
15.44 
12.19 
15.44 
11.25 
28.56 
12.88 
12.48 
12.48 
13.51 
14.88 
13.91 
13.28 
14.25 
14.48 
14.94 
13.91 
14.48 
16.02 
14.88 
16.65 
2.62 
2.38 
.24 
.41 
.43 
.53 
7.10 
10.02 
6.02 
18.97 
6.15 
2.99 
3.31 
3.67 
3.35 
3.75 
3.25 
3.87 
3.12 
5.82 
4.31 
3.07 
3.86 
4.10 
3.45 
3.49 
0.14 
.13 
.32 
.14 
.02 
1.88 
2.69 
1.58 
.60 
1.55 
1.12 
1.21 
1.26 
1.17 
1.37 
1.45 
1.57 
1.46 
1.44 
1.65 
1.65 
2.55 
1.97 
1.62 
2.00 
0.25 
.27 
.25 
.73 
.87 
.12 
.11 
.11 
.27 
1 Chemical analyses by Dr. J. A. Le Clerc, Chief of the Plant-Chemistry Laboratory, Bureau of Chemistry. 
