MILLING AND BAKING EXPERIMENTS. 
73 
spring wheat, with a beardless spike and glabrous, brown glumes. 
About 70.000 acres were estimated as grown in 1919. It is grown 
principally from fall sowing in the subhumid sections of south- 
eastern Washington and northwestern Idaho where it is perhaps the 
highest yielding wheat. 
In alb fourteen samples of the Jenkin variety have been milled 
and baked. The results are shown in Table 60. These samples were 
almost all received from commercial sources in the sections where 
the variety is commonly grown. The data show Jenkin to have a 
heavy test weight per bushel and flour yield, but to have a very low 
crude protein content, water absorption of flour, and volume, weight, 
texture, and color of loaf. In general, Jenkin, like all of the other 
club wheats tested, is not well adapted for bread making. 
Little Club. — The Little Club variety was probably introduced 
from Chile, but was grown in California as early as 1878. It was 
formerly the leading variety of wheat in eastern Oregon and Wash- 
ington/ In recent years it has been largely replaced by more pro- 
ductive varieties, although it was estimated that more than 100,000 
acres of Little Club were grown in 1919. It is beardless, with 
white, glabrous glumes and soft kernels. Little Club is a spring 
wheat, but most often is grown from fall sowing. It is best adapted 
to subhumid conditions but is outyielded by other varieties in nearly 
all sections. 
Thirty-two samples of Little Club wheat from commercial 
sources and from experiment stations have been milled and baked. 
Twenty-eight of the samples are from the latter source and can be 
directly compared with samples of Pacific Bluestem, both having 
been grown under the same conditions. These comparable results 
are shown in Table 72. The results show the Little Club variety to 
average somewhat higher than Pacific Bluestem in crude protein 
content and in yield of flour, as well as in water absorption of flour, 
and in volume and weight of loaf. The differences in all factors, 
however, are not significant, and in these experiments, therefore, the 
two varieties appear to be practically equal in milling and bread- 
making value. Little Club is the best of the white club wheats in 
both milling and bread-making qualities. 
Table 72. — Summary of milling and baking data on 28 samples of Little Club 
and 28 comparable samples of Pacific Bluestem grown during the five years 
from 1911 to 1921. inclusive. 
Descriptive data. 
Little Club. 
Pacific 
Bluestem. 
Percentage 
of Pacific 
Bluestem. 
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 1 do 
Ash in flour 2 per cent . . 
28 
57.8 
13.6 
69.9 
13.3 
16.8 
56.9 
1,873 
490 
86.7 
86.7 
0.49 
28 
57.9 
99.8 
13.4 
101.5 
68.6 
101.9 
14.1 
94.3 
17.3 
97.1 
56.7 
100.4 
,863 
100.5 
489 
100.2 
87.4 
99.2 
88.5 
98.0 
0.50 
98.0 
Average of 23 samples. 
2 Average of 22 samples. 
