MILLING AND BAKING TESTS OF WHEAT. 
19 
dark gray in color. As shown in figure 9,b, the pores of the loaf are 
large and very irregular in shape in the bread made from wheat con- 
taining 4.5 per cent of kinghead seed when milled. 
Table VIII.— Milling and baking tests with samples of wheat before and after the king- 
head seed was removed. 
Flour 
yield. 
Water 
absorp- 
tion. 
Volume 
of loaf. 
Score. 
Remarks con- 
cerning crumb. 
Description of sample. 
Texture 
of loaf. 
Color 
of crumb. 
Bluestem wheat: 
With 3.6 per cent of kinghead . 
Per cent. 
70.8 
72.6 
70.7 
71.0 
Per cent. 
62.4 
62.6 
61.2 
61.2 
C.c. 
2,365 
2,395 
2,215 
2,325 
80 
84 
75 
90 
60 
86 
50 
93 
Dirty grav. 
Grav 
Velvet Chaff wheat: 
With 4.5 per cent of kinghead . 
Dirty gray. 
Creamy gray. 
TESTS WITH WHEAT CONTAINING WILD-VETCH SEED, AS GROWN. 
Table IX gives the results of milling and baking tests of two 
samples of spring wheat obtained by the writer from farmers' gran- 
aries. Each sample contained a large amount of wild- vetch seed 
and represented the 
crops as grown. Two 
kinds, or species, of 
wild-vetch seed were 
found in these sam- 
ples. The bulk of the 
seed was narrow- 
leaved vetch ( Vicia 
angustifolia) , and the 
remainder was the 
hairy-pod vetch (Vicia 
Jiirsuta) . 
A comparison is 
given of the results of tests of wheat containing wild-vetch seed, 
with the results of tests of the same lot of wheat from which the 
vetch seed was removed by hand picking. One of the samples 
contained 17.7 per cent and the other 10.3 per cent of wild-vetch 
seed after being cleaned and scoured with the mill machinery. 
The fact that the mill cleaners failed to remove the vetch seed 
shows that this is practically an inseparable impurity. In fact, 
the grain buyer for the mill in the locality where this wheat was 
grown refused to purchase this wheat, which contained such a large 
amount of wild-vetch seed, claiming that it could not be removed 
from the grain and that it would be a risky undertaking to make 
flour from such wheat. 
After these samples were cleaned as well as was possible with the 
small milling separator and scoured twice with the scourer of the 
Fig. 9. — Loaves of bread made from wheat free from kinghead seed (a) 
and from wheat containing 4.5 per cent of kinghead seed (6). 
