MILLING AND BAKING TESTS OF WHEAT. 
15 
BAKING TESTS. 
Table VI gives the results of baking tests with flour milled from sam- 
ples of wheat containing 10 per cent admixtures of rye, corn cockle, 
kinghead, and hairy vetch. These results are interesting, especially 
when correlated with the milling results given in Table V. The 
greatest injury of rye is seen in its effects in the second-clear 
flour, where the scores for the color and texture of the crumb were 
materially lowered. More second-clear flour was obtained from the 
test with rye than from the tests with any of the other impurities. 
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Fig. G. — Diagram showing the results of the milling and baking tests of straight flour milled from wheat 
containing various percentages of kinghead and orn cockle. 
Corn cockle was well distributed in all three grades of flour, as shown 
by the exceedingly detrimental effects for all factors given. 
Even though the amount of kinghead in each grade of flour was 
small, the injurious character of this impurity was especially notice- 
able in the color of the crumb and the texture of the loaf. 
That the flour from hairy-vetch seed was well distributed in all 
three grades of flour is evidenced by the deleterious effects on volume, 
color, and texture of the loaf. As in the tests where the one grade, 
k straight flour, was made, rye seemed to have a less injurious effect on 
the baking qualities in these tests with three grades of flour than did 
