20 
BULLETIN 1463, U. 
ral 
Wee 
DEPARTMENT OF 
AGRICULTURE. 
TABLE 12.—Baking results from nviddlings stock 
Kind of material 
terial used 
RESULTS FROM 
SPONGE-DOUGH 
METHOD OF 
BAKING 
Soft red winter 
wheat coarse 
middlings stock 
No. 12550. 
Soft red winter 
wheat coarse 
middlings stock 
No. 12551. 
Hard wheat 
coarse mid- 
dlings stockNo. 
12621. 
RESULTS FROM | 
STRAIGHT- 
DOUGH METHOD 
OF BAKING 
Hard wheat 
coarse mid- 
dlings stock No. 
12621. 
2 
=| 
$25 
Condition of ma- |, £8 
terial used SEs 
no 
Es 
| 
| 
iy Zao 
{ Original material__| 60.3 
Guana to pass | 58.8 
through 12xx. 
Ground to pass | 58.8 
through 16xx. 
Ground to pass | 60.0 
through 20xx. 
Ground to pass | 61.5. 
through 25xx. 
| Ground to pass | 60. 
| 
through 12xx. | 
Ground to pass | 60. 
through 16xx. 
Ground to pass | 60. 
through 20xx. | 
Ground to pass | 60. 
through 25xx. | 
| 
Original material__| 57. 
Ground to pass ! 60. 
through 12xx. | 
Ground to. pass | 60. 
through 16xx. | 
Ground to pass | 61. 
through 20xx. 
Ground to pass | 65 
through 25xx. 
Original material. 57. 
Ground to pass | 62. 
through 12xx. 
Ground to pass | 66. 
through 16xx. 
Ground to pass | 64. 
through 20xx. | 
Ground to pass | re 
through 25xx. 
| 
(==) DS) See) ea 
Original material - | 59. 7 
0 
3 
6 
9 
Volume of 
loaf 
ey [suellae | | | 
as aN eiiuchls Texture of | Shade of color 
2S| 522/32) crumb | ofcrumb 
oes) =o | | | 
= lo | S| | | 
fae | | 
ares 
Gms. Score | Score | 
505 | 90.5 | 91.3 | Very good___) diet creamy __.| 
506 | 9008") 920) | 2 doves ening ane | 
499 | 90.8 | 91.3 | CREE, dosa2ss | Light creamy | 
| | gray. 
498 | 90.8 | 91.3 | aM Goss sit dose 
' | } 
506 | 91.0 | 92. 1 | Goods ee ss ate does 
| | | 
497 | 93.0 | 91.8 | Very good... Light creamy ___| 
493 | 92.8 | 92.9 | Excellent____|_____ (6 Ps Pa ak 
494 | 92.2 | 92.7 | Very good__. __--- phe! a tEicd 
505 | 92.3 | 92.8 | Excellent____|___--do___..-__-_- 
500 | 92.3 | 93.2 | Very good...|..--.do.-....----- 
| 
| | 
510 89.5 | 88.0 | Fair, crum-'} Creamy-_-__---—-- 
bly 
508 | 91.0! 90.0 | Good_______- ! Light creamy __- 
507 | 91.2 | 89.0 |_---- doses 3s Wee ss d0:5 3 Ses 
5121/9005: |eS8c5 pees daseseu ok eh don kuti siece 
525 | 91.0 | 87.0 | nese re doshas | ee tee do-3 ees 
| 
| 
| 
} 
508 | 93.5 | 92.0 |_.-_- dane tsssesdore Se ames 
FOS'| 91 | 91.0 | very cond. {seo ae 
| 
511 | 92.0 | 90.0 |....- dois: |Z2k dee ere 
| } 
‘515 92.0 | 89.5 | Good-_-_------ eee Goveseic hele 
| 
527 | 92.5 | 90.0 | Very good_--|----- 0023532 ees 
Notes.—In the absence of notations regarding sponging, mixing, panning, and proofing it should be 
assumed that conditions were normal. 
In making each baking test a quantity of flour equivalent to 340 grams 
tent was used. 
at 13.5 per cent moisture con- 
