12 BULLETIN 328, U. S. DEPARTMENT OP AGRICULTURE. 
The admixture of longhead seed in wheat greatly reduced the yield 
of flour, the reduction being especially evident with an increased 
amount of this impurity, while the addition of different percentages 
of rye. corn cockle, and hairy-vetch seed did not so materially reduce 
the amount of flour obtained. 
BAKING QUALITY. 
One of the prime requisites of flour is that it have good baking 
qualities, that is. produce a large loaf having good texture and color 
of crumb, and in addition have the power of absorbing and retaining a 
large amount of water. Housewives demand a flour Having a white 
or creamy color. Any factor, therefore, which in any way injures the 
baking qualities of flour, such as reducing the size of the loaf or low- 
ering the color or texture of the bread, should necessarily be consid- 
ered in placing a valuation on flour and consequently on the grade of 
wheat from which the flour was milled. 
EFFECTS OF IMPURITIES IN WHEATJON QUALITIES OF FLOUR AND BREAD. 
The presence of rye in wheat has a detrimental effect on the loaf 
volume, and when more than 3 per cent of this ingredient is added the 
color and texture of the bread will be noticeably injured. The effects 
of the addition of such impurities as corn cockle, kinghead. or vetch to 
wheat are much more detrimental in character than where rye is 
added, as shown in the greater reduction in the size of loaf and the 
decidedly lower scores given the color and texture of the bread. 
With an increased percentage of corn cockle there was a very decided 
reduction in the loaf volume, with a consequent injurious effect on the 
texture. In mixing the dough an irritation of the skin of the hands 
was noticed with the flour milled from wheat containing 3 per cent 
of corn cockle, with a decided increase in the amount of the irritation 
when a larger amount of corn cockle was added. 
The amount of water absorbed was also considerably less in the 
tests with flour from wheat containing more than 3 per cent of corn 
cockle than in the check test with pure wheat flour. When more than 
3 per cent of either corn cockle or vetch seed was added to the wheat 
and made into flour, the dough was ' ' runny ' ' and sticky. In the tests 
with 3 per cent and 5 per cent admixtures of hairy vetch, there was 
an apparent increase in the percentage of water absorption as com- 
pared with the check sample. However, the remarks concerning 
the effect on the dough in this connection indicate that an excessive 
amount of water had been added to the flour, resulting in a "runny" 
and sticky dough. A smaller amount of water was added to the flour 
from the 10 per cent mixture of vetch in an attempt to improve the 
consistency of the dough, but even then it was short and somewhat 
^runnv." A strong and disagreeable odor and flavor of vetch was verv 
noticeable in the bread made from flour of hairv-vetch mixtures. 
