MILLING AND BAKING TESTS OF WHEAT. 
11 
per cent of corn cockle, in which instances tests were made for one year 
only, and the results obtained in the experiments with hairy vetch 
are the averages of tests covering two years. 
Table IV.- — Milling and baking tests of clean wheat and of wheat containing different 
percentages of rye, corn cockle, hinghead, and hairy vetch. 
Sample description. 
Clean wheat (check). . . 
Wheat with rye: 
1 percent 
2 per cent 
3 per cent 
5 per cent 
10 per cent 
Clean wheat (check). . . 
Wheat with corn cockle: 
1 per cent 
2 per cent 
3 per cent 
Clean wheat (check). . . 
Wheat with corn cockle: 
5 per cent 
10 per cent 
Clean wheat (check). . . 
Wheat with kinghead: 
1 percent 
2 per cent 
3 per cent 
5 per cent 
10 per cent 
Clean wheat (check). . . 
Wheat with hairy 
vetch : 
1 per cent 
2 per cent 
3 per cent 
5 per cent 
10 per cent 
Milling 
yield. 
P.cl 
12. 5 
11.9 
11.!) 
12. 3 
12.7 
12.9 
11.7 
14. S 
16.0 
15. 7 
12. S 
11.1 
16.5 
12. 5 
13. 
13.9 
14.3 
14.(5 
P.ct 
14.7 
16.5 
I.").!) 
1(5. 1 
Ki.3 
16. 5 
15.4 
13. 6 
12. 
12.1) 
14. 1 
15. 5 
13.1 
14.7 
la. 3 
15. 7 
16.8 
20.2 
16.2 20.5 
11.415.5 
14.114.4 
13.2 12.9 
12.814.6 
12.714.3 
13.4 15.0 
P.cl 
71.4 
70.0 
71.2 
70.7 
70.0 
P.ct 
58.0 
57.3 
57.4 
57. 3 
57.3 
70. 57. 9 
70.0 
70^4 
70.3 
70.1 
69.3 
71.4 
70.2 
t)7.' 6 
63.3 
61.5 
71.3 
m.: 
71.2 
71.2 
70.7 
70. 2 
58.2 
58.1 
57.4 
57.7 
62.3 
60.9 
59.4 
58.0 
57.8 
57.8 
57.9 
57.9 
57.8 
58.0 
57.9 
57.8 
58.2 
58.8 
56.3 
C.c. 
2,510 
2.410 
2, 430 
2,440 
2,440 
2,370 
2,565 
2,500 
2,470 
2,220 
2,765 
1,750 
910 
2,510 
2,445 
2, 450 
2, 400 
2,350 
2,240 
2,450 
2,115 
2,015 
1,940 
1,835 
1,605 
Score. 
7S 
96 
Quantity 
of wheat 
required 
per barrel 
of flour. 
Remarks concerning- 
Crumb. 
Creamy 
....do 
Creamy gray . . 
Slightly gray . . 
Gray 
....do 
Creamy 
Creamy gray . . 
Gray 
Very gray 
Creamy 
Very gray 
do 
Creamy 
Very gray 
do 
....do 
Dirty gray 
do 
Creamy 
....do 
Yellow 
....do 
Very yellow... 
do 
Dough. 
Elastic. 
Fairly elastic. 
Elastic. 
[►Fairly elastic. 
0). 
Elastic. 
( 2 ). 
( 2 ). 
^Elastic. 
iFairly elastic. 
Elastic. 
1 Fairly elastic, irritating to hands. 
2 Sticky and " runny ; ' ' very irritating to hands. 
3 Fairly elastic; odor and flavor of vetch. 
4 Slightly sticky and "runny;" odor andflavor of vetch. 
5 Sticky and " runny;" odor and flavor of vetch. 
6 Short and "runny;" strong odor and flavor of vetch. 
A study of Table IV brings out the detrimental effects which the 
added impurities had on the milling and baking qualities of the wheat. 
For convenience of discussion the factors of importance from the 
commercial standpoint may be grouped under two headings, viz, 
milling quality and baking quality. 
MILLING QUALITY. 
The amount of flour which can be obtained from a bushel of wheat 
is of prime importance to the miller, since it is the most valuable mill 
product. Therefore, any impurity that reduces the yield of flour 
obtained in milling wheat, or that lowers the quality of the flour, has 
a direct bearing on the milling value and should receive careful con- 
sideration in grading wheat. 
