MILLING AND BAKING EXPERIMENTS. 
45 
has softer kernels than Turkey or Kharkof, but is usually less sub- 
ject to yellowberry. It is graded as a hard red winter wheat. 
Blackhull yields about as well as Kanred in central Kansas. In 
other sections it usually is inferior to Kanred and sometimes to other 
varieties. 
Fourteen samples of the Blackhull variety have been milled and 
baked and the average data are shown in Table 41. Thirteen of the 
samples are directly comparable with samples of Kharkof produced 
under the same conditions. A comparison of these results is shown 
m Table 45. 
Experiments show Blackhull to have averaged slightly higher 
than Kharkof in test weight per bushel, but considerably less than 
Kharkof in crude protein content, and slightly less in yield of flour. 
It a-lso has a somewhat higher yield of bran. In bread making it 
has a lower water absorption, and volume, weight, texture, and color 
of loaf. The ash in the flour has been found to be somewhat less 
than that of Kharkof. In milling it produces a broad bran and a 
somewhat whiter and softer flour than other hard red winter wheats. 
In general, Blackhull is slightly inferior in milling and baking value 
to Kharkof and other similar varieties of hard red winter wheat. 
Table 4.1. — Summary of milling and bakin<i data on 13 samples of Blackhull 
and IS com parable samples of Kharkof grown in the two years 1920 and 
19.21. 
Descriptive data. 
Number 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. . 
Blackhull. 
Kharkof. 
13 
13 
60.8 
60.1 
13.7 
14.2 
70.8 
71.0 
12.1 
12.7 
17.1 
16.3 
59.5 
62.2 
1,951 
1,993 
501 
507 
88.8 
89.9 
91.4 
91.6 
0.41 
0.44 
Percentage 
of Kharkof. 
101.2 
96.5 
99.7 
95.3 
104.9 
95.7 
97. 9 
98.8 
98.8 
99.8 
93.2 
Kanred. — Kanred wheat was developed at the Kansas Agricul- 
tural Experiment Station by selection from the Crimean variety, 
which had been introduced into the United States from Kussia in 
1900. Kanred was widely^ distributed throughout Kansas by the 
Kansas Agricultural Experiment Station in the fall of 1917. In 
1921 it was estimated that more than 2,000,000 acres of the variety 
were grown. Kanred differs from Turkey and Kharkof in being 
resistant to some forms of stem and leaf rust and in having longer 
beards or beaks on the outer glumes. It outyields Turkey and 
Kharkof in Kansas, Nebraska, Oklahoma, Colorado, Wyoming, and 
Texas, and is fully equal to those varieties in other States. 
Forty-five samples of Kanrecl wheat, some of which are from 
commercial sources, have been milled and baked, as shown in Table 
41. Thirty-two of these samples may be compared directly with 
samples of Kharkof, as both were grown under similar conditions 
at experiment stations in the hard winter wheat sections of Kansas, 
