MILLING AXD BAKING EXPERIMENTS. 
39 
Table 38. — Summary of milling and fraking data on 16 samples of Pentad 
ID— 5) and 16 comparable samples of Kubanka grown during the fire years 
from 1917 to 1921, inclusive. 
Descriptive data. 
Pentad 
(D-5). 
Kubanka. 
Percentage 
of Kubanka. 
16 
61.4 
15.9 
69.1 
18.3 
12.6 
63.8 
1,736 
508 
87.0 
85.4 
0.73 
16 
60.2 
16.0 
72.8 
16.1 
11.1 
64.3 
1,994 
511 
90.4 
89.2 
0.72 
Test weight per bushel (mill-cleaned wheat).. 
Crude protein content of wheat 
Yield of straight flour 
Yield of shorts 
Yield of bran 
Water absorption of flour 
pounds.. 
percent.. 
do 
do.... 
do.... 
do.... 
. .cubic centimeters. . 
102.0 
99.4 
94.9 
113.7 
113.5 
99.2 
87.1 
Weight of loaf 
Texture of loaf 
Color of loaf 
Ash in flour > 
grams.. 
score.. 
do.... 
percent.. 
99.4 
96.2 
95.7 
101.4 
1 Average of 15 samples. 
STJMMABY OF MILLING AND BAKING DATA ON THE VARIETIES OF DURUM WHEAT. 
A summary of the data on the important milling and baking 
factors shown in Tables 29 to 38, inclusive, is given in Table 39 
and graphically in Figure 5, in percentage of Kubanka for each 
variety. In the factors concerned with baking quality Kubanka 
leads all varieties, it is distinctly superior in loaf volume and 
superior to most of the varieties in the other quality factors. All 
varieties have a higher ash content of flour than Kubanka, except 
Acme and Monad, which are equal to Kubanka. Arnautka, Golden 
Ball, and Mindum have the highest protein content and Minclum 
the highest flour yield. The varieties are similar in test weight 
per bushel, but Pentad is highest and Buford lowest in this respect. 
Kubanka, Kubanka No. 8, Kubanka 98, Arnautka. and Peliss are 
the best varieties of durum wheat for bread making, and Pentad. 
Buford, and Mindum are among the poorest. As previously stated, 
these comparisons do not necessarily apply to the macaroni value of 
the varieties for Mindum and Buford, as well as Kubanka and 
Arnautka. produce excellent macaroni. Pentad. Acme, and Monad 
are known to produce macaroni of a grayish color, but the other 
durum varieties are satisfactory for macaroni manufacture. 
Table 39. — Summary of milling and baking data, in percentage of Kubanka, on 
comparable samples of 10 other varieties of durum wheat grown during one 
or more of the seren years from 1915 to 1921, inclusive. 
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Milling yields. 
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Kubanka 
Perct. 
100.0 
100.8 
98.7 
97.9 
98.1 
99.2 
99.0 
99.8 
100.3 
98.8 
102.0 
Perct. 
100.0 
95.5 
103.2 
98.1 
102.6 
100.0 
97.5 
102.6 
99.4 
100.6 
99.4 
Perct. 
100.0 
99.6 
99.7 
100.4 
97.5 
99.9 
100.7 
104.1 
99.6 
100.8 
94.9 
Per ct. 
100.0 
101.7 
100.5 
95.9 
119.1 
101.0 
100.6 
83.2 
104.2 
100.0 
113.7 
Per ct. 
100.0 
100.0 
101.0 
102.7 
89.7 
99.0 
94.5 
98.1 
96.5 
94.5 
113.5 
Perct. 
100.0 
101.1 
98.1 
94.2 
94.3 
98.5 
100.3 
95.0 
99.1 
103.9 
99.2 
Perct. 
100.0 
94.4 
98.6 
85.2 
78.3 
98.5 
94.9 
85.9 
97.3 
97.2 
87.1 
Per ct. 
100.0 
100.2 
99.6 
97.8 
97.3 
100.6 
99.6 
98.0 
99.4 
102. 6 
99.4 
Perct. 
100.0 
99.3 
101.1 
93.8 
90.2 
101.0 
96.9 
96.4 
100.7 
99.4 
96.2 
Perct. 
100.0 
100.1 
101.8 
96.0 
97.2 
101.1 
99.5 
95. 5 
100.6 
99.3 
95.7 
Perct 
100 
Acme 
LOO 
Arnautka 
Buford 
104. 1 
109 4 
Golden Ball 
112 3 
Kubanka No. 8 
Kubanka No. 98 
Mindum 
L05.6 
105.3 
111 
Monad 
100 
Peliss 
112 
Pentad 
101 4 
