34 BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE. 
In spite of the fact that the flour contains a very high percentage of 
crude protein, it falls between the hard winter and western red wheats 
in baking strength. In water absorption the flour is slightly superior 
to that of all other classes. The flour from this wheat is not popular 
for bread-making purposes on account of its creamy color, but it is 
especially adapted for the manufacture of macaroni and similar 
products. 
TABLE XIV.—Average of results of all baking tests of each of the five classes of Montana 
wheat. 
Tests of straight flour. 
ae | Crude *i 
trength. protein} Mois- 
ber of} of 
Class or type. crude | 
or type Sa: straight Color ee Regier ser a Mois- See beatae 
Bee aah fed tion of Vol- | Tex- Ac as pe NX5.7. 
‘| water. ume of tureof|~° 
| loaf. | loaf. NX8.1 
| P.ct. Score. | P. ct | Cc. | Score. | P ct. | Pack \ Pecto| Perce: 
Hard red Spee, 5-year average, | Bets 
POOS LOM OUD 2 sea ee os 27 (Alsi 98 | 56.4 | 2,342 | 96 | 11.98 | 10.47 | 12.47 13.1 
Hard red winter, 5-year aver- | 
age, 1908 to Fy eae aes Nica by 79} 71.8 97 | 57.1 | 2,142 | 94 | 11.73 | 9.89 | 12.20 12.4 
Durum, 3-year average, 1908, | 
1911, Stig UY been ae ool ee CulGSH 88 | 57.6 | 1,934 90 } 13.58 | 9.78 | 13.84 12.3 
Soft red winter (western Tred), 
4-year average, 1908to 1911...) 13] 68.5 98 | 53.6 | 1,787 84 |} 10.38 | 10.05 | 11.08 12.3 
Soft white wheat (western | | 
white), 5-year average, 1908 
EO SOU lyn Soe te ep eter 11 | 66.7 96 | 50.9 | 1,756 85 | 9.16 | 9.98 | 10.12 12.2 
Typical loaves from the flour of three classes of Montana-grown 
wheat are shown in figure 16. A comparison of the average results 
of tests with the wheat of the five classes is presented in Table XIV 
and shown in figure 17. 
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