30 BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE. 
Table XI presents the results of baking tests of Montana soft red 
and white wheats of average quality as compared with average No. 
2 red winter wheats grown in 1911 and 1912. 
TaBLeE XI.—Baking tests of Montana soft red and white wheats of average quality 
compared with average No. 2 red winter wheats, crops of 1911 and 1912. 
Tests of straight flour. 
Num- ee + | A - Crude 
ber | Yieldo trength. pro- | Mois- 
beter and cls of |straight Ab- ; Crude _ | teinin |turein 
yP ee samt- flour. Colors SOED (ee = Pe ee Rte wheat, | wheat. 
es. i 7ol- = ur N X5.7. 
es pread. | Hon of} Vol Tex ;| flour, | flour. Zeon 
water. | ume of| ture of |,,;_ - 3 
loaf. | loaf, |NX®-?. 
Soft red wheat (west- 
ern red ),4-year av- Per ct. | Score. | Per ct. Gece: | Score) | Per cl |-Per cl ber ce bene 
erage, 1908-1911. - . 13 68.5 98 53.6 | 1,787 84] 10.38} 10.05] 11.08 1A 
Soft white wheat 
(western white), 5- 
DS aN I crac 11 66.7 96 50:97) 85.756 85 9.16 9.98} 10.12 1252 
Averagecommercial, 
No. 2 red winter, 
LOD CrOp lessee se 43 69. 4 98 52.9 | 1,989 93 9.90 9.89 | 10.72 11.4 
Averagecommercial, 
No. 2 red winter, 
GEEZ CLOp eee e eee 20 69. 4 95 51.6 | 1,853 91 8.65 | 10.50 9. 47 12.7 
MONTANA DURUM WHEAT. 
Montana-grown durum wheat does not differ widely in any essen- 
tial characteristic from the durum wheat grown in other sections.! 
It is very hard and flinty, and in grinding it a high percentage of a 
creamy or yellow flour is produced. The baking quality of this 
flour is usually somewhat poorer than that of hard winter wheat. 
As a rule, it contains a high percentage of crude protein. But two 
exceptions are noted to this in the samples examined, and, of these, 
one, No. 1067, contained a little less than 11 per cent of crude protein, 
while the second, No. 1469, contained about 9.5 percent. The resultsof 
tests and a description of such durum wheat samples as were examined 
are to be found in Tables XII and XIII. Figure 12 affords a compari- 
son of the bread from Montana durum wheat with that of other classes 
of wheat. As has already been suggested, durum wheat is admirably 
suited for the production of coarse flours and semolina for use in the 
manufacture of macaroni and other edible pastes. It is not especially 
suited for the production of white bread flours except for blending 
with the flours of other wheats. The yellow color of durum wheat is 
highly prized by the macaroni manufacturers. 
1 Ladd, E. F., and Bailey, C. H. Wheatinvestigations. Milling, baking and chemical tests. N. Dak, 
Agr. Exp. Sta. Bul. 89, p. 13-80. 1910. r 
Wheat investigations. Milling, baking,and chemical tests. N. Dak. Agr. Exp. Sta. Bul. 
93, p. 203-253. 1911. 
