Ml LET NO AND BAKING EXPERIMENTS. 
43 
Table 4l\ — Number of samples of each variety of hard red winter wheat grown 
in each state, the data on which are shown in Table J f l. 
Variety. 
7t 
s. 
B 
— 
1 
c 
bo 
- 
5 
si 
c 
a 
z 
>> 
c 
S 
o 
- 
s. 
1 
o3 
a 
03 
1 
o 
"Trt 
03 
c 
oa 
Q 
o 
CO 
6 
— 

S 
oa 
O 
o 
as 
a 
a 
3 
03 
2 
0? 
c 
08 
- 
c 
X 
03 
33 
Eh 
2 
H 
'5b 
> 
I 

"3 

Altara 
1 
4 
2 
8 
1 
10 
1 
1 
4 
2 
10 
9 
1 
1 
3 
6 
Alton . . 
8 
Blackhull 
1 
3 
5 
5 
2 
5 
3 
.... 
3 
1 
4 
32 
2 
5 
3 
8 
2 
4 
1 
4 
1 
14 
2 
3 
i 
1 
2 
1 
45 
7 
4 
9 
3 
11 
1 
7 
Y 
5 
1 
3 
1 
.... 
1 
i 
10 
J 

7 
4 
4 

1 
• 
8 
"Station Red'". 
1 
3 
28 
3 
13 
26 
5 
Turkev 
63 
:: 
25 
40 
6 
33 
3 
32 
9 
23 
9 
10 
1 
8 
5 
8 
1 
4 
14? 
Total 
7 
4 
1 
1 
Altara. — Altara (C. I. Xo. 5797) is a pure-line selection from a 
wheat called Alberta Red. The latter name was originally given to 
a lot of Turkey wheat by a milling company at Calgary. Alberta, 
Canada. This pure-line selection was made at the Kansas Agricul- 
tural Experiment Station. It is similar to Turkey, except that it has 
very hard, bright red kernels which are not usually subject to yel- 
lowberry. This was early observed at the Kansas station, where 
the strain has been grown for several years and from where it was 
distributed to other experiment stations. It is not grown commer- 
cially. In comparative experiments Altara has yielded less than 
most other hard red winter wheats. 
Six samples of Altara have been milled and baked, and the results 
are summarized in Table 41. The samples were obtained from experi- 
ment stations in Kansas, Colorado, Wyoming, and Oregon during 
the two years 1920 and 1921. All of the samples can be directly 
compared with samples of Kharkof grown under similar conditions. 
This comparison is shown in Table 43. The results show Altara to 
have a heavy test weight per bushel, and a higher average flour yield, 
loaf volume, and color of loaf than Kharkof. In spite of its hard 
bright kernels, it has a considerably lower crude protein content than 
Kharkof and also is slightly lower in water absorption of flour. 
Table 43. — Summary of milling and baking data on six samples of Altara and 
six comparable samples of Kharkof grown during the two years 1920 and 
1921. 
Descriptive data. 
Altara. 
Kharkof. 
6 
6 
61.9 
60.2 
14.2 
15.0 
71.1 
13 
13.2 
15.9 
16 3 
61 7 
62 3 
2.00S 
1.957 
507 
510 
90. 9 
91.0 
92-6 
92.3 
0.43 
0.44 
Percentage 
of Kharkof . 
Xumber 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. . 
102.8 
94.7 
100.9 
97.5 
99.0 
102.6 
99.4 
99-9 
100.3 
97.7 
