18 
BT7LLETIX 328, U. S. DEPAETMEXT OF AGBICULTTBE. 
the bread, and with, but 1.5 per cent blends the deleterious effects on 
the color and texture of the bread are especially noticeable. 
Blends of rye and corn-cockle flour give a grayish tinge to the 
crumb, while the addition of kinghead flour results in a loaf with a 
duty looking crumb. Hairy-vetch blends give to the bread a yellowish 
color and a strong and disagreeable flavor and odor characteristic of 
vetch. 
Table VII. — Baking tests with wheat flour blended with different percentages of flour 
made from rye. com coclde, kinghead, and hairy vetch. 
Sample description (flour blends). 
Water 
absorp- 
Score. 
Texture 
Color 
of loaf. 
of crumb. 
93 
95 
90 
92 
S9 
91 
88 
89 
86 
85 
94 
95 
93 
89 
91 
88 
91 
87 
89 
85 
95 
95 
91 
86 
90 
80 
89 
75 
S4 
60 
92 
95 
91 
92 
90 
91 
89 
90 
86 
S7 
Remarks 
concerning crumb. 
Wheat flour (check) 
Wheat flour with rye flour: 
0.5 per cent — '. 
0.75 per cent 
1.0 per cent 
1.5 per cent 
Wheat flour (check) 
Wheat flour with corn-cockle flour: 
0.5 per cent 
0.75 per cent 
1.0 per cent 
1.5 per cent 
Wheat flour (check) 
Wheat flour with kinghead flour: 
0.5 per cent 
0.75 per cent 
1.0 per cent 
1.5 per cent 
Wheat flour (check) 
Wheat flour with hairy-retch flour: 
0.5 per cent . 
0.75 per cent 
1.0 per cent 
1.5 per cent 
Per 
cent. 
5S. 2 
57.6 
57.6 
57.9 
57.4 
57.4 
57.9 
57.6 
Creamy. 
Creamr grav. 
Do*. 
Do. 
Do. 
Creamy. 
Creamy grav. 
Do. 
Do. 
Do. 
Creamy. 
Dirtv gray. 
Do. 
Very dirty gray. 
Do. 
Creamy. 
Creamy yellow. 
Yellow. " 
Do. 
Do. 
TESTS WITH WHEAT CONTAINING KINGHEAD SEED. 
Table VIII gives a comparison of the results of milling and baking 
tests of samples of wheat containing kinghead seed, as delivered at a 
country elevator, with the results of tests of samples of the same 
wheat from which the kinghead was removed by hand picking. In 
these tests two samples of spring wheat, one a variety known as Blue- 
stem, with 3.6 per cent of kinghead. and the other a bearded spring 
wheat known as Velvet Chaff, containing 4.5 per cent of kinghead 
seed, were each divided into two portions. One part was then milled 
with the kinghead, while from the other part the kinghead seed was 
removed by hand picking and the clean wheat milled. The detri- 
mental effects of the presence of this impurity in wheat are seen in 
the reduced flour yield, a smaller loaf volume, and a considerably 
poorer crumb texture, while the color score of the loaf is as low as 
that given bread made from low-grade flour, since the crumb was 
