MILLING AND BAKING EXPERIMENTS. 
63 
Baart. — The Baart (Early Baart) wheat, also known as Arizona 
Baart, Columbia, and Diener No. 18, was introduced into the United 
States from Australia by the United States Department of Agri- 
culture in 1900. It is now grown in all of the States west of the 
Great Plains area, except possibly in Wyoming. About 500,000 acres 
of Baart wheat were grown in 1919. It is most important in Wash- 
ington and California. It is an awned, glabrous, white-glumed 
variety with large semihard white kernels. 
Baart is one of the highest yielding varieties in California and 
Arizona, and is a high yielding spring variety for the dry lands of 
Oregon and "Washington. 
Seventy-seven samples of the Baart variety have been milled and 
baked as shown in Table 60. Many of these samples are from com- 
mercial sources, grown in the States of Oregon, Washington, and 
California. Thirty-four of the samples were obtained from the 
experiment stations of the Pacific Coast States and represent the 
five crop years 1917 to 1921, inclusive. These samples can be di- 
rectly compared with an equal number of samples of Pacific Blue- 
stem grown under the same conditions. The comparable data are 
shown in Table 62. The data show Baart wheat to have a heavier 
test weight per bushel than Pacific Bluestem and to exceed slightly 
that variety in crude protein content, in yield of flour, and in water 
absorption. It considerably exceeds the Pacific Bluestem in volume 
and color of loaf, and is slightly superior in weight and texture of 
loaf. It has averaged slightly lower than Pacific Bluestem in ash 
in the flour. The results clearly show that the Baart wheat is con- 
siderably superior to Pacific Bluestem in all important milling and 
bread-making factors. 
Table 62. — Summary of milling and baking data on 84 samples of Baart and 
S.'f comparable sample* of Pacific Bluestem grown during the pre years from 
ton to 1921, inclusive. 
Descriptive data. 
Baart. 
Pacific 
Bluestem. 
34 
34 
59.8 
58.2 
13.6 
13.4 
69.4 
69.1 
14.6 
13.8 
16.0 
17.1 
57.0 
56.6 
2,017 
1,8.50 
490 
489 
89.2 
87.0 
92.0 
87.8 
0.48 
0.50 
Percentage 
of Pacific 
Bluestem. 
Number of samples 
Test weight per bushel (mill-cleaned wheat) poimds. . 
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 1 per cent. . 
102. 7 
101.5 
100.4 
105. 8 
93.6 
100.7 
109.0 
100.2 
102.5 
104.8 
96.0 
Average of 28 samples. 
Bobs. — The Bobs variety was originated by William Farrer, of 
Xew South Wales, Australia, in 1896. It is a beardless spring wheat, 
with glabrous, white glumes and hard, white kernels. Although 
it lias been introduced into the United States several times, it has 
never become an important wheat and is now grown commercially 
only in two coast counties of California. In recent years it has been 
under experiment at several experiment stations in the Pacific coast 
area but has not yielded as well as several other varieties. 
