MILLING AXD BAKING EXPERIMENTS. 
35 
In all, 99 milling and baking experiments have been conducted 
with the variety. Most of the samples were obtained from the north- 
ern Great Plains region during the seven years from 1915 to 1921, 
inclusive. Several commercial samples are included, however, as 
well as a number of pure-line selections. The data presented in 
Table 27 show Kubanka to be superior to most of the durum varieties 
in both milling and bread-making factors. 
Kubanka No. 8.— Kubanka No. 8 (C. I. No. 4063), was originated 
by selection from Kubanka, C. I. No. 1440, made by Prof. L. R. 
Waldron at the Dickinson substation in North Dakota in 1906. It 
was distributed to growers in western North Dakota as early as 1911. 
Further distributions have been made during most years since that 
date. It is similar in appearance to the original Kubanka, but is 
more susceptible to rust and has not yielded as well, except in south- 
western North Dakota. 
In all, 34 samples of the Kubanka No. 8 have been milled and 
baked and the average results from these are shown in Table 27. 
Twenty-eight of these samples are directly comparable with the 
original Kubanka variety, and these comparable data are sum- 
marized in Table 33. The data show this selection to be about equal 
to Kubanka in both milling and bread-making factors, the principal 
difference being in a higher percentage of ash in the flour. 
Table 33. — Summary of milling and baking data on 28 samples of Kubanka 
Xo. 8 and 28 comparable samples of Kubanka grown during the S( r> n years 
from 1915 to 1921, inclusive. 
Descriptive data. 
Kubanka 
No. 8. 
Kubanka. 
Percentage 
of Kubanka. 
Number of samples 
28 
60.6 
15.5 
70.2 
20.0 
9.8 
60.6 
1,968 
495 
89.9 
90.9 
0.76 
28 
61.1 
1 .5. 5 
70. 3 
19.8 
9.9 
61.5 
1,997 
492 
89.0 
89.9 
0.72 
Test weight per" bushel (mill-cleaned v. 1 
Crude protein of wheat 
Yield of straight flour 
Yield of shorts 
Yield of bran 
AVater absorption of flour 
Volume of loaf 
pounds.. 
per cent.. 
do 
do.... 
do.... 
do.... 
. .cubic centimeters. . 
99.2 
100.0 
99.9 
101.0 
99.0 
98. 5 
98.5 
Weight of loaf 
Texture of loaf 
grams.. 
100.6 
101.0 
Color of loaf 
Ash in flour i 
do.... 
per cent.. 
101.1 
105.6 
1 Average of 8 sample.-. 
Kubanka No. 98/ — Kubanka No. 98 is a more recent selection of 
Kubanka wheat developed by R. W. Smith at the Dickinson substa- 
tion, Dickinson. N. Dak. This selection is resistant to stem rust and 
has proved to be a high yielding variety. As it is also well adapted 
for the manufacture of macaroni and is a good milling and bread- 
making wheat, it is now being increased for commercial distribution. 
In appearance it is very similar to the original Kubanka. Eight 
samples of Kubanka No. 98 have been milled and baked, and the 
data are summarized in Table 27. Seven of these samples are com- 
parable with Kubanka. and these data are shown in Table 34. It 
will be noted that Kubanka No. 98 has averaged slightly lower in 
test weight per bushel and crude protein content, but is slightly 
superior to Kubanka in yield of flour and water absorption. In bread- 
■ Since the preparation of this bulletin Kubunka No. 98 has been named Nodak. 
