16 
BULLETIN 328, IT. S. DEPARTMENT OF AGRICULTURE. 
Table VI. —Baking tests icith patent, first-clear, and second-clear flour, milled from 
clean wheat and from wheat containing 10 per cent admixtures of rye, corn cockle, Mng- 
head, and hairy vetch. 
Description of sample. 
Water 
absorp- 
tion. 
Volume 
of loaf. 
Score. 
Color of 
crumb. 
Texture 
of loaf 
Remarks. 
Crumb. 
Dough. 
PATENT FLOUR, 
Clean wheat (check) . 
With 10 per cent- 
Rye 
Corn cockle 
Kinghead 
Hairy vetch 
FIRST-CLEAR FLOUR. 
Clean wheat (check) 
With 10 per cent- 
Rye 
Corncockle 
Kinghead 
Hairy vetch 
SECOND-CLEAR FLOUR. 
Clean wheat (check). 
With 10 per cent — 
Rye 
Corncockle 
Kinghead 
Hairy vetch 
P.ct. 
62.4 
59.7 
58.5 
62.4 
60.9 
61.5 
59.4 
55.6 
62.1 
62.1 
62.4 
61.2 
55.3 
62.6 
61.8 
C.c. 
2,670 
2,485 
1,200 
2,705 
1,720 
2,180 
2,177 
900 
2,250 
1,590 
1,882 
1,735 
810 
2, 020 
1,420 
88 
Creamy gray 
Creamy 
Gray 
Dirty gray. . 
Very yellow. 
Gray. 
Dirty gray 
do 
....do 
Dark yellow 
Gray. 
Dirty gray 
50 ! Black 
80 i Dirty grav 
60 ; Dirty yellow 
0). 
Slightlv "runny. 
( 2 ). 
C 1 ). 
' ' Runnv. 
( 3 ). 
C 1 )- 
"Runnv. 
( 4 ). ' 
1 Sticky and "runny "; irritating to hands. 
2 Short and slightly'" runny "; strong odor of vetch. 
3 Short and slightly "runny"; very strong vetch odor. 
4 Short and "runny"; very strong vetch odor. 
The comparative results of the baking tests of patent, first-clear, 
and second-clear flour milled from wheat samples containing 10 per 
cent admixtures of rye, corn cockle, kinghead, and hairy vetch, as 
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Fig. 7. — Diagram showing the results of baking tests with patent, first-clear, and second-clear flour milled 
from wheat containing 10 per cent admixtures of rye, corn cockle, kinghead, and hairy vetch. 
given in Table VI, are shown diagrammatic ally in figure 7. The 
presence of corn cockle in flour very perceptibly lessens the percentage 
of water that will be absorbed, and both corn cockle and hairy vetch 
