In milling gain or loss the greatest gains usually resulted in connection with the dark kernels and in every instance the least gain, or greatest loss as the case may be, occurred with the mottled or starchy kernels. In consideration of the small number of samples tested and of the relatively high experimental error in milling yields, only slight reliance should be placed in the yield tendencies noted here.

Labora

tory No. of sample

TABLE 2.-Milling results from the different types of kernel texture

Data concerning the baking results are presented in Table 3. Duplicate baking tests were made for each of the separations. The quantity of flour used for each test was 340 grams regardless of the moisture content of the flour. The results here given for loaf volume, water absorption, and weight of loaf, however, are on the uniform basis of 340 grams of flour at 13.5 per cent moisture content.

TABLE 3.-Baking results from the different types of kernel texture

In water absorption of flour the dark kernel separations were highest in every instance except in the durum sample No. 7402, and in every instance lowest for the starchy kernel separations. The differences shown in most cases were very marked. For instance, in sample No. 7006 the water absorption for the dark kernels was 59.6 per cent, whereas for the mottled kernels it was 2.9 per cent less and for the starchy kernels 8.9 per cent less. This consistent and marked relationship between kernel texture and water absorption, because of the influence of water absorption upon the number of pounds of bread that can be produced from a given quantity of flour, argues well for the higher baking value of the dark kernel types of wheat. A graphic comparison of the water absorptions of flour for the three different types of kernel textures is given in Figure 2.

VOLUME OF LOAF

In all the hard red spring and in all except one of the hard red winter wheat samples the greatest loaf volumes resulted from the dark-kernel type separations. The exception noted may have resulted in part at least from the fact that this hard red winter sample

In milling gain or loss the greatest gains usually nection with the dark kernels and in every instance t greatest loss as the case may be, occurred with the n kernels. In consideration of the small number and of the relatively high experimental error in 1 slight reliance should be placed in the yield tend

TABLE 2.-Milling results from the different types

loaf volumes of the bread baked from the flours milled from the separations

of the dark, mottled, and starchy kernels of wheat

m this flour was creamier than the bread from the

COMPOSITION OF WHEAT KERNELS OF DIFFERENT
TEXTURES

nations were made of the chemical composition of wheat. the three types (dark, mottled, and starchy), as well as ur milled from these wheats in connection with the milling ing studies. Unless otherwise noted the methods used were found in the official and tentative methods of analysis of the eration of Official Agricultural Chemists. These data are given Table 4. All data are reported on a 13.5 per cent moisture basis

had been exposed to wet harvest conditions, thereby slightly bleaching many of the kernels and causing some of them to be separated as mottled or starchy when probably they should have been separated as dark. Furthermore, the same condition which caused this may have had a maturing effect on the kernel or may have started germination to an extent sufficient to improve the baking quality as it is a well-established fact that the admixture of small quantities of slightly germinated wheat with sound wheat noticeably improves the loaf volume. In the two durum samples the best loaf volumes were from the starchy separations. Inasmuch as the durum samples were normal in the matter of condition, it is probable that this is a normal tendency for this class of wheat. In Figure 3 is given a graphic comparison of the loaf volumes for the various separations.

FIG. 2.-Comparison of the water absorption of the flours milled from the separations of dark, mottled, and starchy kernels of wheat

WEIGHT OF LOAF

With but two exceptions the loaves baked from the flour produced from the dark kernels weighed the most, and all except one from the starchy kernels weighed the least. This is in accordance with what should be expected when considered in connection with the water absorptions of these flours which showed a similar relationship to kernel texture.

TEXTURE OF BREAD

As in loaf volume the dark kernel separations of the hard red spring and of the hard red winter wheat samples and the starchy separations of the durum samples showed, except in the instance of wheat No. 7006, the best texture of bread, or in other words, the separations giving the best loaf volumes also gave the best texture of bread.