MILLING AND BAKING TESTS OF WHEAT. 
17 
have an especially injurious effect on the loaf volume and texture. 
The color of the crumb of bread from flour that is milled from wheat 
containing large amounts of corn cockle, kinghead, and vetch is prac- 
tically destroyed. 
The information given in Table VI and graphically shown in detail 
in figure 7 is summarized in figure 8. The factors taken into con- 
sideration in making up this illustration are the percentage of absorp- 
tion of water, volume of loaf, and texture and color of loaf for patent, 
first-clear, and second-clear flour milled from samples of wheat con- 
taining 10 per cent admixtures of rye, kinghead, hairy vetch, and 
corn cockle. 
The total scores given the loaves of bread from the samples con- 
taining admixtures of impurities are graphically compared with the 
scores given the check sample of clean wheat, which is used as the 
standard for comparison, with a 
rating or score of 100. 
In this figure the impurities are 
arranged in the order of their 
detrimental influence on the bak- 
ing qualities, beginning with n^e, 
which, as a whole, had the least in- 
jurious effects. Corn cockle is thus 
shown to be a much more objec- 
tionable impurity than any of the 
others used in the tests, the score 
in every instance falling far below 
that of any of the other impurities. 
Plate II is a reproduction of 
photographs of bread baked from 
patent, first-clear, and second-clear 
flour obtained in milling wheat samples containing 10 per cent 
admixtures of rye, corn cockle, kinghead, and hairy vetch, and it 
illustrates the deleterious effects which these impurities have on the 
baking quality of flour. 
TESTS WITH FLOUR BLENDS. 
Tests were made with blends of wheat flour and definitely known 
percentages of flour from rye, corn cockle, kinghead, and hairy- vetch 
seed, for additional study of the effects of these impurities on the baking 
qualities. The flour used in these tests was obtained in milling each 
of the ingredients represented in Table III. The results of the baking 
tests with blends of wheat flour with each of these impurities are 
given in Table VII. A blend of 0.5 per cent was in every instance 
injurious, the detrimental effects being most apparent in the color of 
f=>x3Tewr n-ou/=? 
maBniKzixanaBnBii 97 
^^^ 
c~t=cr~ 
r-/f=?^-r cc £■*?/=? /^i-oc/f? 
\,nn 
^^^^^ 
^^^^ m 
jf<ro«o CVL £VW/? ruouf? 
\/oo 
**?-£■ 
^TCxaaKaBOBaMKanBflHB &s> 
Coc-/-rt_£: 
■^^^^^ 
Fig. 8.— Diagram comparing the summarized 
loaf scores, showing the detrimental effects of 
10 per cent admixtures of rye, kinghead, hairy 
vetch, and corn cockle in wheat on the baking 
qualities of patent, first-clear, and second-clear 
flour. Comparison is made with the check test 
with clean wheat. 
