MONTANA-GROWN WHEAT. Vuk 
of high baking strength, though containing a fair amount of gluten. 
In strength, as alicntod by loaf volume and texture, this wheat was 
decidedly the poorest of the three years. This dhonecienetue was 
apparently due to certain climatic conditions that were general 
throughout the 1912 wheat-growing season, as the same variations 
were noted with Mon- | 
tana spring wheat and 
the spring wheat of 
Minnesota and the Da- 
kotas. This is shown 
diagrammatically in 
figure 4, which com- 
pares the loaf volume 
AMeGahexuuEe OF OaVeS, Me ee 
made from flour rep- |... TT: 
of 
resenting wheats — So 
the crops of 1911 and Fig. 4.—Diagram comparing northern-grown wheat of the 1911 and 
Je re 1912 crops, showing the generally lower strength of the wheat crop 
Wt the results for a, 
VOLUME OF LOAF —-C Oo 
= s CS44 
NOPTHEFRN SFFING 2228 
= e376 
I SEEGER ee? SS 
A/ 2/40 
—— 
TEXTUPRE OF LOAF -— SCOFPE 
NORTHEFPN SFFING 
northern spring wheat 
are based upon the average of tests with composite samples of spring 
wheat secured at Minneapolis and Chicago. Figure 5 is a diagram- 
matic presentation of the results of the milling and baking tests of 
the samples of the three years 1910, 1911, and 1912 and summarizes 
the results presented in Table II 
for those years. 
YIELD OF STFHAYGHT FLOUPR—PEPR CENT 
79/0 727 
4:91} - : : : TLr 
49/2 72.5 
CORRELATION OF PHYSICAL 
CHARACTERS AND MILLING 
QUALITY. 
COLOFP OF EFEAD- SCOPE 
49/0 
491 
49/2 
In order to determine how far 
the physical characteristics and 
condition of these samples could 
be correlated with actual qual- 
ity, as evidenced by the milling 
and baking tests, several group- 
ings were arranged in Table III. 
The arrangement of the sam- 
pegs fe epi cera ee ples in these tables was based 
upon notes taken after careful 
examination of the external appearance of each sample and then 
dividing them into several groups, as follows: 
VOLUME OF LOAF — CC. 
eles 
2/490 
Loses 
TEXTURE OF LOAF-SCORE 
49/0 
49// 
49/2 
(1) Montana hard winter (Turkey) wheat, plump or fairly plump and bright to 
slightly bleached. Samples answering to this description were arranged in group A 
of Table ITT, 
