MILLING AND BAKING EXPERIMENTS. 
49 
Nebraska No. 6. — Nebraska No. 6 is a selection of Turkey made 
at the Nebraska Agricultural Experiment Station, from which it was 
distributed in 1918. This strain is now grown commercially to a 
considerable extent in Nebraska. It is very similar to the original 
Turkey but outyields it in Nebraska. 
Five samples of Nebraska No. 6 have been milled and baked. The 
data are presented in Tables 41 and 50. In the latter table the 
results are compared with similar samples of Kharkof grown under 
the same conditions at experiment stations in Nebraska and Kansas 
during the four years 1916, 1917, 1918, and 1921. 
The data show Nebraska No. 6 to be slightly higher in crude 
protein content, but lower in yield of flour than Kharkof. In the 
baking experiments it has averaged slightly lower in water absorp- 
tion of flour and weight of loaf, but slightly higher in volume, tex- 
ture, and color of loaf. It also has a higher ash in the flour. In 
these experiments Nebraska No. 6 has proved to be not quite equal 
to Kharkof in milling qualities but slightly superior in bread-making 
qualities. 
Table 50. — Summary of milling and baking data on fire samples of Nebraska 
No. 6 and fire comparable samples of Kharkof grown during the four years 
from 1916 to 1918, inclusive, and 1921. 
Descriptive data. 
Nebraska 
No. 6. 
Kharkof. 
5 
5 
61.3 
61.1 
12.6 
12.3 
72.1 
73.6 
12.1 
11.9 
15.8 
14.4 
60.3 
61.0 
2,0.56 
1,984 
503 
506 
91.1 
89.1 
91.2 
90.9 
0.44 
0.42 
Percentage 
of Kharkof. 
Number of samples .* 
Test weight per bushel (mill-cleaned wheat) pounds. . 
Crude protein content of wheat per cent. . 
Yield o f straight flour do 
Yield of shorts do 
Yield of bran do 
Water absorption of flour do 
Volume ofloaf cubic centimeters. . 
Weight ofloaf grams. . 
Texture of loaf score.. 
Color ofloaf do 
Ash in flour percent.. 
100.3 
102.4 
98.0 
101.7 
109.7 
98.9 
103.6 
99.4 
102.2 
100.3 
104.8 
Nebraska No. 6o. — Nebraska No. 60 wheat is also identical with 
Turkey in appearance. Like Nebraska No. 6, it was selected from 
the Turkey variety at the Nebraska Agricultural Experiment Sta- 
tion and was distributed for commercial growing in 1918. In 
Nebraska, Nebraska No. 60 is a slightly better yielding strain than 
Nebraska No. 6, and is more widely grown commercially, but does 
not outyield Kanred. 
Eight samples of Nebraska No. 60 have been milled and baked. 
The data are presented in Tables 41 and 51. In these experiments, 
it has proved to be very similar to Kharkof, differing only in having 
a slightly lower crude protein content and water absorption of 
flour and a slightly higher volume and texture of loaf. 
53480°— 24 4 
