36 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
making factors it has averaged somewhat lower in loaf volume and in 
texture and color of loaf. It also has a somewhat higher ash in the 
flour. 
Table 34. — Summary of milling and baking data on seven samples of Kubanka 
No. 98 and serai comparable samples of Kubanka grown during tin four years 
from 1918 to 1921, inclusive. 
Descriptive data. 
Kubanka 
Xo. 9s. 
Kubanka. £«-*£. 
Number of samples 
Test weight per bushel (mill-cleaned wheal ) 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 .trrams. . 
Texture of loaf score. . 
Color of loaf do j 
Ash in flour per cent. . 
59.8 
15. 7 
72.2 
17.4 
10.4 
64.0 
1,914 
507 
87.5 
S7.0 
0.79 
60.4 
16.1 
71.7 
17.3 
11.0 
63.8 
2,016 
609 
90.3 
S7.4 
0.75 
99.0 
97. .5 
100.7 
100.6 
94. 5 
100.3 
94.9 
99.6 
96.9 
99.5 
105. 3 
Mindum. — Mindum wheat was developed by selection at the Min- 
nesota Agricultural Experiment Station, and was distributed to 
Minnesota farmers in 1917. It is now grown in Minnesota and North 
Dakota, principally in the Red River Valley section. It is similar 
to Arnautka, except that it is taller, has stronger straw, and is less 
susceptible to stem rust. The kernels of Mindum have an extremely 
short brush. Mindum outyields all other durum varieties in Minne- 
sota, but is not well adapted to other States. 
Thirteen samples of Mindum wheat have been milled and baked 
and the results are summarized in Table 27. Eight of these samples 
can be directly compared with samples of Kubanka grown under the 
same conditions. These comparable data are shown in Table 35. 
The data show Mindum to be about equal or slightly inferior to 
Kubanka in test weight per bushel, crude protein content, and yield 
of flour. In water absorption and in volume, texture, and color of 
loaf, however, it is distinctly inferior to Kubanka. It also has a 
considerably higher ash in the flour. While the Mindum variety has 
been shown to be well adapted for the manufacture of macaroni, in 
these milling and baking experiments it has proved to be a poor 
variety for bread making. 
Table 35. — Summary of milling and baking data on eight samples of Mindum 
and eight comparable samples of Kubanka grown during the three years from 
1919 to 1921, inclusive. 
Descriptive data. 
Mindum. 
Kubanka. 
Percentage 
of Kubanka. 
8 
60.4 
15.6 
75. 7 
13.9 
10.4 
61.0 
1,744 
502 
88.7 
85.1 
0.81 
8 
60.5 
15.2 
72.7 
16.7 
10.6 
64.2 
2, 030 
512 
92.0 
89.1 
0.73 
Test weight per bushel (mill-cleaned wheat).. 
Cruae protein content of wheat 
Yield of straight flour 
Yield of shorts 
Yield of bran 
pounas.. 
per cent.. 
do 
do.... 
do.... 
....do... 
99.8 
102.6 
104.1 
83.2 
98.1 
95.0 
. .cubic centimeters. . 
85.9 
Weight of loaf 
grams.. 
.score.. 
98.0 
96.4 
do.... 
95.5 
Der cent.. 
111.0 
