UNITED STATES DEPARTMENT OF AGRICULTURE 
DEPARTMENT BULLETIN No. 1183 
on. D. C. 
February 7, 1924 
MILLING AND BAKING EXPERIMENTS WITH AMERICAN WHEAT 
VARIETIES. 
By J. H. Sholi.enberger, in charge, Milling Investigations, Cfrain Division, 
Bureau of Agricultural Economics, and J. Allen Olark. in charge, Western 
Wheat Investigations, Office of Cereal Investigations, Bureau of Plant industry. 
Scope of the investigations 
Source of the samples 
Importance of factors determining 
the quality of wheat 
Methods used in determining milling 
and baking qualities 
Effect of locality and crop year on 
quality 
CONTENTS. 
Page. 
Page. 
Milling and baking value of varie- 
ties 11 
The hard red spring wheats 11 
The durum wheats 29 
The hard red winter wheats 41 
The soft red winter wheats 53 
The white wheats 60 
Summary of milling and baking data 
on varieties for all classes 76 
Conclusions . 91 
SCOPE OF THE INVESTIGATIONS. 
The purpose of this bulletin is to present the results obtained 
to date from milling and baking experiments conducted by the 
United States Department of Agriculture with varieties of Ameri- 
can wheats. 1 These experiments had two purposes in view: (1) To 
assist in the promulgation and enforcement of the official grain 
standards for wheat, and (2) to aid in improving the quality of 
the wheat grown. The cereal breeders in the department, particu- 
larly those engaged in the breeding of wheat, work in cooperation 
with those engaged in the studies of grain standards and markets. 
Before a new variety is distributed, some agency should ascertain 
if it meets the demand of the market: otherwise it will not be 
desirable either to the farmer or the miller. It is not enough to 
introduce a new variety of wheat that }delds more than the variety 
a farmer is now growing. The new variety must be of such 
quality that the farmer will receive a higher total price for his 
wheat. Therefore, the plant breeder and the market specialist must 
work together to see that only those varieties are distributed that 
are at least as good as the varieties now generally grown. It is 
l A list of publications treating on American Wheat Varieties is given at the end of 
this bulletin. 
53480°— 24 1 1 
