88 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
NO. OF 
CLASS AND samples 
VARIETY I 4-0 
HARD RED 3PRING i 
DAKOTA < 
MARQUIS 4-0* 
KOTA 31 
PIONEER 6( 
CHUL M 
HAYNES BLUESTEM 12^ 
RED BOBS 2( 
KITCHENER < 
RED FIFE 3' 
RUBY 2. 
NORKA I 
PRESTON J I i 
GLYNDON 31 
PRELUDE 5( 
POWER 6; 
OHIRKA A; 
HUMPBACK 6i 
DURUM 
ARNAUTKA 71 
KAHLA 
KUBANKA 9! 
KUBANKA NO. 8 3' 
MONAD 21 
ACME 31 
KUBANKA NO. 98 i 
MINDUM I; 
BUFORD I 
PELISS 2 
PENTAD (D-5) A 
GOLDEN BALL I 
HARD RED WINTER 
NEBRASKA N O. 6 I 
ALTARA < 
NEBRASKA NO. 60 i 
MINTUPKI II 
••STATION RED" i 
KARMONT 
KANRED 4! 
KHARKOF 7 
ALTON I 
TURKEY 14 
MONTANA NO. 36 
BLACKHULL I' 
SOFT RED WINTER 
PURPLESTRAW < 
RED ROCK 31 
FULCASTER 2, 
KINNEY I 
CURRELL ( 
MINHARDI 
HYBRID 123 II 
TRIPLET I 
MEDITERRANEAN I 
ODESSA i 
HUSTON i 
FULTZ II 
BUFFUM NO.I7 
RED RUSSIAN 31 
JONES FIFE 21 
WHITE 
BOBS II 
BUNYIP ! 
WHITE FEDERATION 2( 
TALIMKA I' 
HARD FEDERATION 3- 
BAART 7 
DEFIANCE ! 
GALGALOS Z- 
HYBRID 14-3 I 
FEDERATION 21 
DICKLOW 3< 
HYBRID 63 '. 
SONORA i 
LITTLE CLUB 3: 
PACIFIC BLUESTEM 101 
JENKIN M 
REDCHAFF < 
HYBRID 128 J 
GOLDCOIN ' 5; 
AV. 
\ CLASS AVERAGE 
4-5 50 55 
TEXTURE OF BREAD 
SCORE 
60 65 70 75 80 
85 90 95 100 
I I I I 
AV. 
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-^MINIMUM • VARIETY AVERAGE 
--J MAXIMUM 
Fig. 21. — A comparison of the minimum, average, and maximum texture of bread of the 
wheat samples of the various commercial classes and. of varieties within each class. 
