Feb. 17. 1923 
Correlations Between Wheat and Flour 
535 
spring wheats, is based upon data from only 34 samples. From the evi¬ 
dence furnished by these data it would seem that so far as flour yield is 
concerned, and within the above range of protein content, it matters little 
whether the miller buys wheats of high or low protein content. This is in 
conformation of the results obtained by Thomas (14) who states that— 
normal, plump, dry, and sound wheat of all classes yields approximately the same 
percentage of flour. 
PROTEIN CONTENT IN WHEAT AND LOAF VOLUME 
From a commercial point of view the value of a bread wheat is deter¬ 
mined principally by the size of loaf baked from a unit of flour of that 
wheat. The size of bread loaf is generally measured by the volume, ex¬ 
pressed in cubic centimeters, of the loaf baked from a unit of flour, 
usually 340 gm. The volume of bread loaf is at present the only reliable 
index of flour strength. It is, therefore, not surprising to find that va¬ 
rious chemical characters have been studied in an effort to establish a re¬ 
lationship between them and all the important factor of flour strength. 
The following data are intended to express the relationship, in the light 
of the available material, between the volume of bread loaf and the pro¬ 
tein in the wheat, protein in the flour, dry gluten, wet gluten gliadin, and 
water absorption. 
Tabl,F IX .—Correlation between protein in the wheat and loaf volume from Ohio winter 
wheats of commercial varieties 
r — o .5394±°-°479- 
