A Study ot Colorado Wheat 
27 
order to obtain comparable results may be shown rather forcefully by 
the two following baking experiments: 
The two flours were made from the same lot of wheat. One 
hundred grams of one sample ground in our routine way gave 147 
grams of bread measuring 470 c. c. The same sample ground with a 
little change in the manner of milling gave for 100 grams of flour 154 
grams of bread having a volume of 562 c.c. In this case we obtain 
a much larger yield by volume and 7.0 percent more by weight, or 13 
one-pound loaves per barrel. We have made a straight flour through¬ 
out. The second-grade flour separated was small in quantity and was 
poor in quality. Our results do not represent the best flour that could 
be made from the wheats used, but we have aimed to make the re¬ 
sults comparable with one another. The baking tests, however, com¬ 
pare fairly well the results obtained with well known brands of com¬ 
mercial flours which we used as standards for comparison. These best 
commercial brands represent the highest skill in blending the wheats 
and milling them, besides, their color is improved by bleaching. Only 
a few of our loaves were decidedly poor in color, the reason for which 
was not always clear. 
NITRATES PRODUCE HIGHER GLUTEN CONTENT 
An examination of the tables presented shows clearly that there 
are no great or consistent differences in the composition of the flours 
produced from the check, potash or phosphorus wheats. These are in 
every group nearly the same, but there is regularly a difference in 
favor of the nitrate wheat in gluten content which may be taken as the 
determinative feature. This advantage in favor of the nitrate wdieat 
persists throughout all of our tests and finally appears in the volume 
of the baked loaf. 
The figures of the table express only those differences which are 
shown by the balance, or the measuring cylinder, but there are other 
differences. The gluten is softer and darker, the texture of the loaf 
is better but I cannot say that I could detect any difference in the flavor 
of the loaves. 
The flour made from the flinty samples of the respective va¬ 
rieties of wheat, the ones grown with the application of the nitrate, 
'ATre reallv the best flours. 
RESULTS ARE INDEPENDENT OF WEATHER 
No one denies that the climate may have an influence upon the 
wheat produced in different countries or in the same locality in dif¬ 
ferent years but the cause of hardness and softness is the supply of 
nitrate available to the plants or rather its ratio to the potassium. This 
has been insisted on in previous bulletins, particularly in Bulletin No. 
