18 Colorado Experiment Station 
flour. I asked them why they did not use Colorado flour for bread¬ 
making. The reason given was definite, i. e., because it made less 
bread to the barrel of flour by from 30 to 40 loaves. Now these 
people were using a great many carloads of flour every month for 
making bread and this was a commercial fact, concerning which 
they were certainly not deceiving themselves. The difiference in 
these flours corresponds to the wheats from which they were 
made. The hard wheats of Kansas produce good bread-making 
flours while the softer wheats of Colorado yield less desirable 
ones. This is not only true in respect to the amount of bread 
made, it is also true in regard to the quality of the bread itself. 
COLORADO CAN PRODUCE FIRST-CLASS WHEAT 
These statements may be, and I believe are, true of some 
Colorado flours but they certainly are not true of all Colorado 
flours. The best of our flours may not be as good as the very best 
Minnesota or Kansas flours, but of some of them it is true that 
they rank in real merit just as close to these ver}^ best samples 
as the other Minnesota or Kansas flours do. By the choosing of 
good varieties and proper care in the cultivation and care of the 
grain, Colorado can produce first-class wheat and flour so that 
the baker will have no excuse for using Kansas flour nor the miller 
for claiming that the wheat is low in gluten. 
QUALITY OF COLORADO WHEAT SHOWN BY PROTEIN 
CONTENT 
The relation between the composition of the wheat and the 
flour produced is quite intimate, so intimate that it is quite per¬ 
missible in this presentation to speak of the wheat onlv, and 
assume that the statements made apply to the flour. This is true 
to such an extent that the amount of crude protein is justly taken 
as the measure of the quality of the wheat. The crude protein is 
estimated by multiplying the nitrogen found in the wheat by the 
factor 5.7. The factor 6.25 has been used in estimating the amount 
of crude protein in many of the older analyses of wheat. It is 
necessary to remember these factors in comparing the statements of 
the protein content of wheat. We could avoid this confusion by 
giving the total nitrogen instead of crude protein, but we wish to 
give the amount of protein as nearly as possible, for this is the 
substance in the wheat that contains the nitrogen, and corresponds 
nearlv to the gluten present, which everyone associated with the 
quality of the flour. 
Someone may wonder why we have two different factors for 
the same thing and if they can both be right. They are probably 
neither exactly right, but one is more nearly so than the other. 
