48 
BULLETIN 1183, IT. S. DEPARTMENT OF AGRICULTURE. 
lower iii test weight per bushel, crude protein content, and yield of 
Hour than Kharkof. In the bread-making experiments it has aver- 
aged considerably lower in water absorption of flour and in weight 
and color of loaf, but has exceeded Kharkof in volume and texture 
of loaf. It also has a lower ash in the flour. While in these experi- 
ments Minturki is somewhat poorer than Kharkof in milling value. 
it has shown superior comparative baking qualities. 
Table 48. — Summary of milling and baking data on ten samples of Minturki 
and ten comparable samples of Kharkof grown in the two years 1920 and 
1921. 
Descriptive data. 
Minturki. 
Kharkof. 
10 
10 
60.2 
60.7 
14.1 
14.4 
70.7 
71.5 
11.3 
12.8 
18.0 
15.7 
56.2 
61.4 
2 196 
2,025 
490 
505 
90.4 
89.4 
88.9 
91.3 
0.40 
0.46 
Percentage 
of Kharkof. 
Number of samples 
Test weight per bushel (mill-cleaned wheat) pounds. . 
Crude protein 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.. 
99.2 
97.9 
98.9 
88.3 
114.6 
91.5 
108.4 
97.0 
101.1 
97.4 
87.0 
Montana No. 36. — Montana Xo. 36 is identical with Kharkof in all 
observable characters. It was selected from that variety at the Mon- 
tana Agricultural Experiment Station, Bozeman, Mont., from which 
station it was distributed in 1915. The wheat has since been grown 
to a considerable extent in Montana and experimentally in other 
States. It yields about the same as the original Kharkof. 
Seven samples of Montana No. 36 have been milled and baked. 
The data are presented in Tables 41 and 49. The samples were 
obtained from experiment stations in Montana, Colorado, and Wash- 
ington during the two years 1920 and 1921. The comparison of this 
variety with Kharkof shows that the two are practically indentical 
in milling value, the principal differences being that Montana No. 36 
has a somewhat higher crude protein content and higher water 
absorption. The other slight differences obtained are not significant. 
In general, it may be said that the two varieties are identical in 
milling value. 
Table 49. — Summary of milling and baking data on seven samples of Montana 
No. 36 and seven comparable samples of Kharkof grown in the lira yeaars 
1920 and 1921. 
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. . 
Montana 
No. 36. 
60.5 
15.2 
72.1 
12.5 
15.4 
63.2 
1,959 
512 
89.1 
91.6 
0.44 
Kharkof. 
60.6 
14.7 
72.0 
13.4 
14.6 
62.1 
1,953 
508 
88.7 
90.9 
0.45 
Percentage 
of Kharkof. 
99.8 
103.4 
100.1 
93.3 
105. 5 
101.8 
100.3 
100.8 
100. 5 
100.8 
97.8 
