MILLING AND BAKING EXPERIMENTS. 
33 
Buford. — Buford is a selection from Taganrog durum wheat made 
by F. K. Babcock, of the United States Department of Agriculture, 
at Williston, N. Dak., in 1909. Because of its high yield of grain, it 
was distributed in 1917 from the Williston substation of the North 
Dakota Agricultural Experiment Station. Buford is similar to 
Kubanka, except that it has larger spikes and kernels. This variety 
is not very resistant to rust and is well adapted only to northwestern 
North Dakota and northeastern Montana. 
As shown in Table 27, six samples of Buford wheat have been 
milled and baked. Five of these samples are directly comparable 
with samples of Kubanka. These data are shown in Table 31. The 
samples were obtained from the Williston and Dickinson substations 
in North Dakota and from stations in South Dakota and Wyoming, 
representing four crop years, 1918 to 1921, inclusive. 
The data show the Buford variety to be similar to Kubanka in the 
milling factors but considerably inferior in bread-making value, as 
it is significantly lower in volume, texture, and color of loaf. It is 
also considerably higher in ash in flour. Because of the poorer 
bread-making qualities of the Buford variety and because of its sus- 
ceptibility to stem rust, an increase in its acreage has not been encour- 
aged in recent years, although its value for the manufacture of maca- 
roni appears to be very satisfactory. 
Table 31. — Summary of milling and baking data on five samples of Buford and 
five rnni parable samples of Kubanka grown during the four years from 1918 
to 1921, inclusive. 
Descriptive data. 
Buford. 
Kubanka. 
5 
5 
60.0 
61.3 
15.2 
15.5 
74.3 
74.0 
14.1 
14.7 
11.6 
11.3 
60.2 
63.9 
1,766 
2,072 
498 
509 
86.8 
92.5 
86.0 
89.6 
0.70 
0.64 
Percentage 
of Kubanka. 
N umber of samples 
Test weight per bushel (mill-cleaned wheat) pounds. . 
Crude protein content of wheat per cent. . 
Yield of straight flour do 
Yield of shorts do 
Yield of bran do 
Water absorption of flour do 
Volume of loaf cubic centimeters. . 
Weight of loaf grams. . 
Texture of loaf score . . 
Color of loaf do 
Ash in flour per cent. . 
98.1 
100.4 
95.9 
102.7 
94.2 
85.2 
97.8 
93.8 
96.0 
109.4 
Golden Ball. — Golden Ball wheat was introduced into the United 
States by the United States Department of Agriculture in 1918 from 
Johannesburg, South Africa, where it is recognized as a valuable 
drought-resistant and rust-resistant variety. It has black awns, 
pubescent white glumes, and very large amber kernels. Since its 
introduction it has been carefully tested at several experiment sta- 
" tions in the durum wheat section of the United States, but it has not 
proved to be a high-yielding variety nor especially resistant to either 
rust or drought. 
Eleven samples of the Golden Ball variety have been milled 
and baked ; the data are shown in Table 27. Nine of these samples 
are directly comparable with samples of Kubanka, the data on 
which are 'shown in Table 32. The data show that Golden Ball 
has a high crude protein content, but is inferior to Kubanka in 
yield of flour, water absorption, and volume, weight, texture, and 
53480°— 24 3 
