PPP 
CSP Se 
12 BULLETIN 1463, U. S. DEPARTMENT OF AGRICULTURE 
TABLE 6.—Quantity and quality of the gluten proteins in the various-sized 
particles of which flour is normally composed 
Kind of material Condition of material 
used used 
| (Original material__._._- 
'|Same material ground 
twice and then sifted: 
Scalpings from 8xx- 
Scalpings from 12xx 
through Sxx. 
Sealpings from 16xx 
| through 12xx. 
| 
Soft red winter 
wheat coarse mid- 
dlings stock No. 
12550. Scalpings from 20xx 
through 16xx. 
Scalpings from 25xx | 
through 20xx. 
Throughs from 25XX_!| 
| ( Original material______- 
||Same material ground 
|| once and then sifted: 
Sealpings from 8xx_ 
a z Ss = 
Soft red winter SOLTGE nest Sia, 
wheat coarse mid- 3 ing 
dlings stock No. Oa sane 
12551. Scalpings from 20xx 
through 16xx. 
Scalpings from 25xx 
through 20xx. 
Throughs from 25xx_ 
Original material_______ 
||Same material ground | 
once and then sifted: 
Sealpings from 8xx-_ 
Scalpings from 12xx 
through 8xx. 
Scealpings from 16xx | 
through 12xx. 
Scalpings from 20xx | 
through 16xx. 
Scalpings from 255X | | 
through 20xx. 
Throughs from 25xx_ : 
E material______- 
Hard wheat coarse | 
middlings stock | 
No. 12621. 
Siftings: 
Sealpings from 12xx_ 
Scealpings from-16xx 
through 12xx. | 
Sealpings from 20xx | 
through 16xx. 
Scalpings from 25xx | 
through 20xx. 
Throughs from 25xx_ 
{Original material 3 } 
| Siftings: 
Scalpings from 12xx_ 
Sealpings from 16xx 
through 12xx. 
Sealpings from 20xx | 
through 16xx. 
Sealpings from 25xx 
through 20xx. 
Threughs from 25xx_| 
Lfcidictnad material_______ 
Siftings: 
} Sealpings from 
12xx through 8xx. 
Scalpings from 16xx 
through 12xx. 
Scalpings from 20xx 
through 16xx. 
Sealpings from 25xx 
Soft red winter 
wheat straight 
flour No. 12552. 
Hard wheat patent 
flour No. 12620. 
Hard wheat first 
clear flour No. | 
12618. 
through 20xx. 
Throughs from 25xx_| 
| Pro- 
itein in 
flour 
Per 
cent 
9. 96 
Results on basis of 13.5 per cent moisture 
Dry | Wet 
gluten| gluten 
Per Per 
cent cent | 
GEE-| Fozss 
Pe | 
| | | Cold 
“Water ag | | | ten | ater 
= nin soluble 
ernie tein in Visoos: in nitro- 
gram out total gen in 
gluten’ | pro- | total 
ee | tein | nitro- 
gluten 
gen 
wees 
Per | | Pen 4) > Per 
Grams} cent | cent | cent 
py (ios Ae et oe 7 SB4Gal EAE pizcahes 
| 
| 
2090 [ee lies (30. Or ee 
j | 
2. 80 | eee -|» “aserelaee vey | Seeae 
big) 174 L? 908 [38:87 |L-2 2. 
ge ius on | 193 | 38.18 |--_-.. 
Sh aeatye |. 168,"| pana fee 
Ty | eee | 1B EPS | 17. 33 
' } 
2h eee | 95 | 32.67/| 16.06 
SOWIE Lil | 451 | 42.53 | 21.45 
2.95) | SOF | 175 | 38.24! 21.81 
2.89 | -_. | 156 | 39.01 | 18.7 
2.96 |... 132 | 37.53 | 17.95 
{ } 
B20 ek cae | 142 | 33.33 | 19.30 
2.53] 7501 | 59 | 41.04 |_-_._ 
2.67 | 76.88 66 | 44.37 |_-_.__- 
2.66 | 79.79) 164] 38.11 |-----_- 
2.62 | 79.95 | 188 38.99 |... 
2.62 | 80.93| 180 | 38.61 |...--.- 
2.59 | 80.82} 165 ie AY tee 
| 
2.64 82.60) 133 | 31.10 |-.._.-- 
2.77 | 78.91 | 152} 36.42 = Sie 
| 
2.77 | 76.87} 142 | 38.43 | 19.04 
2.86 76.68| 151 | 38.30) 19.06 
2.90 | 80.69 | 180 | 36.90 | 19. 94 
j ' | 
2.89 79.37) 130 | 34. 52 | 18. 39 
| | 
2.84 | 81.75 ADAH 2.28 20. 29 
2.50 | 77.24] 155 | 41.44} 12.34 
j } 
2.57 | 78.78! 172) 40.53! 14.79 
2.62 | 77.80| 162 40.63| 13.08 
2.60 | 76.60} 146 | 40.74 | 11.85 
2.57 | 78.95| 127 | 38.43} 11.89 
2.47 | 80.58} 128 | 36.96 | 12.81 
2.32 7193| 120 | 46.63) 12 62 
2.41} 71.46| 127) 44.77 | 12.87 
2.43 | 72.50} 139 44.44| 12.47 
14.7 34.73 2.35 71.7 123 | 44.88} 12.09 
14.07 32.41) 2.30 | 72.38) 113 | 46.30 | 11.48 
11.78 | 26.17 | 2.22 | 72.47 97 | 48.24] 13.39 
~“ Degrees MacMichael. 
