Feb. 17, 1923 
Correlations Between Wheat and Flour 
543 
Table XXII .—Correlation between dry gluten and gliadin content of North Dakota 
spring wheats of commercial varieties 
Table XXIII .—Correlation coefficients for dry gluten and gliadin content 
Kind of wheat 
Number of 
samples. 
Coefficient of correla¬ 
tion. 
Commercial varieties: 
North Dakota spring wheats. 
36 
O. 6107 ±0. 0704 
Ohio winter wheats. 
29 
• 394 i± • 
Pure strains: 
Ontario spring wheats. 
16 
• 935 2 =t . 0212 
DRY GEUTEN AND WATER ABSORPTION 
Since high gluten content and water absorption are generally asso¬ 
ciated with high baking strength as measured by loaf volume (Tables 
XIII, XIV, XVII, and XVIII) one might expect some relationship 
between dry gluten content and water absorption. 
