MICROSCOPICAL EXAMINATION OF FLOUR. 17 
Table 16. — Results of examination of patent flours milled from hard wheats. 
Sample No. 
Commer- 
cial grade. 
Bleachea. 
Bran 
particles. 
Hairs. . 
Total. 
15163-K-R 
"Per cent 
patent." 
(?) 
(?) 
40 
52 
58J 
60 
65 
68 
68 
70 
70 
70 
71 
72 
72 
74 
74 
75 
75 
75 
75 
75 
77 
78 
79 
80 
80 
80 
83 
83 
83 
84 
85 
85 
88 
94 
Yes 
16 
29 
19 
72 
27 
15 
24 
23 
22 
22 
16 
17 
20 
17 
27 
29 
13 
66 
33 
33 
30 
19 
25 
35 
25 
54 
44 
17 
34 
34 
36 
33 
32 
36 
33 
62 
8 
13 
13 
45 
9 
5 
20 
20 
15 
21 
12 
11 
10 
4 
14 
26 
2 
33 
2 
36 
39 
13 
24 
28 
31 
28 
9 
19 
16 
10 
30 
12 
23 
15 
9 
34 
24 
15178-K-U 
(?) 
42 
17151-L-MM 
No 
32 
17151-L-NN 
No 
117 
17150-L-T 
No 
36 
15152-K-A 
Yes .. 
20 
15134-K-EE 
No... 
44 
11078-K-LL 
No 
43 
1 1078-K-MM 
Yes 
37 
11070-K-FF 
(?) 
43 
15112-K 
No 
28 
15113-K 
Lightly 
28 
17154-L-AA 
No 
30 
15174-K-LL 
(?) 
21 
15187-K-X 
No 
41 
15170-K-CC 
No . 
55 
17144-L-FF 
No 
15 
17190-L-CC 
Yes 
99 
17143-L-CC 
No 
35 
15193-K-EE 
No 
69 
15193-K-DD 
Yes 
69 
11028-K-B 
(?) 
32 
17157-L-A 
Yes 
49 
17183-L-A 
No 
63 
17184-L-Q 
Yes 
56 
No 
82 
17175-L-MM 
No 
53 
15181 K-S 
No 
36 
17147-L-BB 
Yes 
50 
17148-L-MM.... 
44 
17156-L-FF 
Yes 
66 
17155-L-JJ 
No 
45 
17135-K-CC 
No 
55 
17145-L-B 
No 
51 
17111-L-S 
No •.... 
42 
17180-L-JJ . 
Yes 
96 
On these hard-wheat patents the bran particle count ranged from 
15 to 72, with an average of 30. The hair count ranged from 2 to 45, 
with an average of 18. The total offal count ranged from 15 to 117, 
with an average of 45. 
PATENT FLOURS MILLED FROM SOFT WHEATS. 
The patent flours milled from soft wheats are more starchy than 
those milled from hard wheats. This starchy character is manifest 
even when the sample of flour is poured out upon a piece of paper. 
The soft-wheat flour will not "flow" like a flour made from hard 
wheat, but is more " powdery" and starchlike rather than granular, 
as in the case of hard-wheat flours. Thirteen patent flours stated to 
have been milled from soft wheats were examined microscopically. 
As in the case of hard-wheat flours, the commercial grades, as indi- 
cated by percentages, varied markedly, and can be regarded only as 
approximate. The percentages ranged from 35 to 90 per cent. 
Some of the flours were bleached, others lightly bleached, and still 
others not bleached at all. Table 17 gives the results of this examina- 
tion. 
