MILLING AND BAKING EXPEEIMENTS. 
51 
Turkey is practically identical with Kharkof in yield, hardiness, and 
appearance. 
One hundred and forty-two samples of Turkey wheat have been 
milled and baked during the seven years from 1915 to 1921, inclusive. 
Most of these samples are of commercial origin, coming from the 
principal hard winter wheat districts of the United States. These 
data are shown in Table 41. Only 22 of the samples can be directly 
compared with the samples of Kharkof grown under the same con- 
ditions. They were obtained from experiment stations in Kansas, 
Colorado, Wyoming, Montana, Nebraska, South Dakota, Oregon, 
and Washington during the seven years 1915 to 1921, inclusive. 
These data are shown in Table 53. 
In these experiments it is shown that Turkey and Kharkof are 
practically identical in milling and bread-making values. Turkey 
has averaged slightly lower than Kharkof in crude protein content 
and in water absorption of flour. It has slightly exceeded Kharkof 
in volume and texture of loaf. In general, the two varieties are sim- 
ilar in milling and bread-making qualities. 
Table 53. — Summary of milling and baking data on 22 samples of Turkey and 
22 comparable samples of Kharkof groton during the seven years from 1915 to 
1921, inclusive. 
Descriptive data. 
Turkey. 
Kharkof. 
22 
22 
60.9 
60.5 
13.9 
14.3 
72.0 
71.6 
13.2 
13.5 
14.8 
14.9 
61.9 
62.5 
2,062 
2, 028 
506 
506 
90.2 
89.0 
90.2 
90.7 
0.44 
0.45 
Percentage 
of Kharkof. 
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 ofloaf grams. . 
Texture ofloaf score. . 
Color ofloaf do 
Ash in flour l per cent. . 
100.7 
97.2 
100.6 
97.8 
99.3 
99.0 
101.7 
100.0 
101.3 
99.4 
97.8 
Average of 16 samples. 
SUMMARY OF THE MILLING AND BAKING DATA ON THE VARIETIES OF HARD RED 
WINTER WHEAT. 
The milling and baking data on the varieties of hard red winter 
wheat shown in Tables 43 to 53, inclusive, are summarized in Table 
54 and shown graphically in Figure 7, the data being expressed in 
percentages of Kharkof. The differences in the varieties are rela- 
tively small. Minturki has the highest loaf volume, but is lowest 
in test weight per bushel, water absorption of flour, and weight and 
color of loaf. It also has the lowest ash content. 
Montana No. 36 and Nebraska No. 6 have the highest protein 
content, while " Station Red " and Altara are lowest. The relative 
percentage of straight flour is about the same for all varieties, 
although Alton and Kanred are highest in this respect. All of the 
varieties are satisfactory for milling and bread making, although 
Blackhull, Minturki, and Alton are softer wheats and in some re- 
spects somewhat inferior to the others. The three leading varieties 
of hard red winter wheat — Turkey, Kharkof, and Kanred — are 
practically equal in milling and baking value. 
