MILLING AND BAKING EXPERIMENTS. 
85 
no. or 
CLASS AND SAMPLES 
VARIETY 
HARD RED SRR//VG 
KOTA 
RUBY 
POWER 
CHUL 
NORKA 
PIONEER 
HAYNES BLUESTEM I 
KITCHENER 
G LYNDON 
RED BOBS 
GH1RKA 
prelude: 
RED FIFE 
PRESTON I 
MARQUIS 
DAKOTA 
HUMPBACK 
DURUM 
PELISS 
KUBANKA NO.98 
ACME 
MONAD 
KUBANKA 
KAHLA 
PENTAD (D-5) 
GOLDEN BALL 
ARNAUTKA 
KUBANKA NO. 3 
MINOUM 
BUFORD 
HARD RED W/NTER 
MONTANA NO. 36 
"STATION RED" 
KARMONT 
KHARKOF 
ALTARA 
TURKEY I 
ALTON 
KANRED 
NEBRASKA NO.6 
BLACKHULL 
NEBRASKA NO. 60 
MINTURKI 
SOFT RED W/NTER 
RED ROCK 
TRIPLET 
FULCASTER 
HUSTON 
BUFFUM NO. 17 
MEDITERRANEAN 
FULTZ 
HYBRID 123 
KINNEY 
MINHARDI 
PURPLE ST RAW 
ODESSA 
JONES FIFE 
CURRELL 
RED RUSSIAN 
WH/TE 
HARD FEDERATION 
WHITE FEDERATION 
GALGALOS 
TALIMKA 
BOBS 
BUNYIP 
BAART 
SONORA 
HYBRID 63 
DEFIANCE 
FEDERATION 
LITTLE CLUB 
DICKLOW 
PACIFIC BLUESTEM 
HYBRID 14-3 
HYBRID 128 
GOUDCOIN 
REDCHAFF 
JENKIN 
50 
WATER ABSORPTION OF "STRAIGHT "FLOUR 
PER CENT 
55 60 65 70 
75 
| CLASS AVERAGE ^MINIMUM «VAR I ETY AVERAGE —-{MAXIMUM 
Fig. 18. — A comparison of the minimum, average, and maximum water absorption of flour 
of the wheat samples of the various commercial class, and of varieties within each 
class. 
