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A., CRUmM •fikt Domimtm If ftr fw i aW Farm. BULLETIN ISTo. 57 OCTOBER, ttOf. lirMtiMi «t tk9 lbs. tTOmrr a. nsinK. WXtur or AirlMtnm, Ottawa. DEPARTMENT OF AGRICULTURE (CENTRAL EXPERIMENTAL FARM OTTAWA, CANADA QUALITr IN WHEAT PAICI' I BY CHAS E. SAUNDERS. Ph. D., Cerealut. PAHT n F ' - T. SHUTT, M. A., Chemttt of the Dominion Experimental Farms. BITLLETIX ?s^o. 57 OCTOBER, loor. PublUh.d by direction o( the Hon. SYDNEV A. FISHER, Minister of AfrlcnUnre, Ottawa. To Um Hxnourkbb Till' Minister of Agriculture. Sn,— I nare the honour to tumnit for your appntval Bulletin AT of the Eiperi- mental Farm leriea, uu Quality in Wlu-at. It con*iita u( two parti. Part I. haa been ; .pared by the Cer«alitt, Dr. C. E. 8nundcra, and Part II., by the Chemitt of the Ei- peritiiental Fornii, Mr. Frank T. Rhutt. In Part I. the chief aubjecta disruHcil are the breeding of new aorta of wheat of high quality, eapecially early ripening varietica, luitable for the northern parta of Canada and the determination of the quality of the different aorta now in cultivation with special reference to their rvlutive value in bread-malcing. The croasing and the selecting of wheata are dealt with, iilan the methods of milling the drfferent sorts and of conducting bRkinit tests from tht- siiniples so obtained. In the baking th« proportion of wnter taken up and retainetl by tlio several variotiea is recorded. Accirate measure- ments have bc<nt of high quality ti McthixU of I (timating stn-nKth of tlour 10 Preparation of wheat for milling It IX-scription of experimental flour mill and nu-thod of milling 11 Dcacriptive trrma for (lour U Method of conducting buking teats 18 Baking atrength of flour 17 Flavour and nutritire value of bread !• Tnbiea 20 Notes on aome varieties uf wheat S8 Commercial floura 31 Influence of aga on wheat and flour 31 Variationa in flour itrenfrth due to toil and climate 8S Appearance of wheat nut a truitw>.rthy indication of quality 38 Mixed floura S5 Variationa in the method* of bread making 3S Tea biacuiti 3ft Part 11 87 Relationship of composition to tread making value 37 The nature of gluten 37 Componenta of flour influencing ' atrength ' ncconiing to T. B. Wood 3H (o) Sugars — Influence of, on aiae of loaf 88 (b^ Soluble salta— Effect of, on quolity of gluten and ahape of lo«t. . ">!* The character of analytical data aa compared with that of baking results . Flours — Series I Composition of — tabulated Discussion of analytical data Qliadin — Influence of strength of alcohol on percentage obtained . . . Sugar-content, not a measure of volume of loaf 43 Relationship of protein to gliadin and dry gluten <4 Relationship of analyticol data to ' Baking Strength ' 45 Flours— Seriea II 45 Compoaition of — tabulated 46 Discussion of analytical data 48 Relationship of protein to gliadin and dry gluten 40 Relationship of analytical data to ' Baking Strength' 49 Summarj 60 Acknowledgmenta 51 iM 41 <2 I QUALITY IN WHEAT. PART I. By Chas. E. Saundebs, B.A., Ph.D., Cercalist. The fact that both wheats and flours differ considerably in their characteristics has long been known, although the ideas generally prevalent in regard to these differ- ences have not boon vpr.v di'flnitc nnd there hns been cnnipr.ri'livcly little effort made to discover the relationship between the peculiarities of the wheat kernels and those of the flour produced from them. As a rule, too little attention hns been paid by fanners to the question of quality in flour, the varieties of wheat giving the largest yield being usually grown, regardless of any other considerations. Of late years, however, more thought has been given to this question of quality, and the price of wheat is now regu- lated to a certain extent by the opinion which the buyer forms as to the- probable qual- ity as well as the quantity of the flour which can be obtained from the grain. In the new wheat districts of central and western Canada the importance of rais- ing wheat of hiph quality has usually been recognized. The great distance of some of these areas from the sea coast makes it essential to produce wheat of high quality so that the cost of transportation to the centres of commerce shall not be too great in proportion to the value of the grain. Some sections of the prairie country have too ?hort a ■ ii«on to ripen regularly the later maturing varieties of wheat, and it is clearly imperative, in breeding new sorts of early-ripening habit for these districts, to keep the q>i( lion of quality constantly in mind. In the older parts of Canada, where farm- ing has been carrii d ou for many years, the tendency to sacrifice quality to yield has bi-'n instrumental iu vcdueinff the avevapo value of the wheat below the high standard which it might have retained had more attention been paid to this question. It will be seen, therefore, that there are two chief problems included in the subject of this bulletin, the tir>t beiiiy: tlie breeding of new sorts of wheat of high quality f especially for some of the more northern sections of our country), and the seenml being the determination of the quality of the varieties now in cultivation so as to lie able to give to farmers in nil parts of Canada definit ■ advice as to the best sorts for them to grow. The first of these problems, the breeding of new varieties of high qual- ity, tliorgh of prime importance nnd occupying a very large part of the writer's atten- tion, does not require lengthy treatment iu this bulletin, ilost of the space will there- fore he taken up with the question of testing wheat for quality under the usual condi- tions when a fair quantity of pure seed is available. The investigations reported in 'his bulletin are by no means complete, some of the prob'oms having, as yet, only been touched upon. The results reached, however, are of some'importance and it has been felt that it would be unwise to delay the publica- tion of them for an indefinite period. It is expected that this work will be continued fr.r a eonsiiler!;liU/ time y; t. ;- mauv in pt rt.'i't ([Uistions have still to be studied. SIOMFU ANTE OF THE TERM 'QUALITY ' IN REGARD TO WHEAT AND FU)tR. In discussinr; the quality of wheat, one has to consider both the miller's and the baker's point of view. These two are often confused and the term ' uiiliing quality ' or ' milling value,' is sometimes employed in the same sense as 'baking quality.' The miller desires primarily a large yield of flour of good appearance; while the baker Is not directly interested in the yield but requires the flour to be of such appearance nnd sumer; ana on the other hand a poor Tomelhat 11 l.^". "nsatisfactoor to the cou- a small yield of flour poBse«ing aTirreti^n^^uattr"'''' "' '''""''• '^''''' '^'^'^ tended. A flo^r ofh^f^uX "'pt^^a flr'^r'*"''"'^' ^■''' ^he P^se in-' h«h quality for the prJducL of^" ? fght b^d 17/''"'^*'?' ^•''"^" ^ strength of weak flours, must be of high stS^h ""'"!^ *" ''"P"^''« t'*^ PUBPOSBS FOB WHICH WHEAT IS USED. whicL^atV„l'*'°o7tre^td-"aH:r;"'°" r? v'- '^'-^^^ ^^^^- *», pose strong flour is most ponular wt K ^ •' "° ,''°"l't the chief, and for this pur- the hands of a careir l^ '^.'dtecru^ ^^^^ H^ht bread, e^^'n distmct advantage to the baker who sT^i brT^J >, "'^IT I' «^'"^""y ^'«''' « poses where only one kind of flouris us^ varie«i^„^, T^^^' l^'l household pur- centamly not to be preferred. Very good bwado'^Kf '^W ^'^^"'^ ''^«*^ «« strength, and such flour is also fa.?WeII adanted fo,%T"''* I'?" ^°"' °^ "«"'"'»'« and pirs. which are usually rather tXrand in I Z '^"^"^'"^ °^ biscuits, cakes flour. Flour of really low atrpnit^ ,-1 u '"J'fe'estible when made from very stronir the making of ceroalUkf^sTTods maTo7 wTt'^"^ '""l"^'' ^°' ^^^^^ ^o' rp led wheat, the manufacturers Sir TrLties with nl'°"'"* '^'f ?''' "' ^'^^^t''^'- "^ «in. l^epresenoeof a considerable qZtity of ^St^i"^^^^^ andayeUow from the manufacturer's, as it certainlyTw fv, J *° ''^ "^'° «" advantage 18 also used for the production oTmcaroni for^wV""'""'''^'' P^'"* °* ^'«''- '^^^at are found most satisfactor,-. Occ^s.onanv ll. ''"'^"'f ''"^ ^""^ «'"«"«"« S"'*" chickens, in which case, no doSt WhlJ riuS " "^'w- ^°' **•" ^"''P^^^ "^ f'^i"? The consideration ;f thSe di£„^!^*lT,T^/'''^ ^ *? ^^ P''^^'^"^''- curate to ref.r to the strongest wheaTo IZZZ hes^V^^'X ^ T T'f^ "''■ tain purposes. For other purposes weaker fl-., I ^ " *^^ *'*'** ''"'y ^°^ cer- should, therefore, consider^ e to which U s toTe ^f ^T'?. "''" ^^°" -'>«"*' to be cultivated just as they would TelS an Vn;J.«ri "".u '''°"'' '"^^''^ '^^ ^^"ety which it is required. *° '"*""'*^ ^°'" *h^ particular purpose for BBEEDINO NEW VABIETIES OF WHEAT OF HIGH qUALITV. tentiLTas gi;:nVthe't"edt;VS^^^^^ ^^^ ^ ^°<^ '^^^ "^ at- This work was, for some yTaTunder th. n J f 1"«1> y. and early maturing habit, many duties, however. mldeTt "mZ^Me7olTl'T7''T '^ '^' ^''^"^'' -hose seemed desirable. Other causes aW^rit^T , ^^''"^^ ^' '""'''^ ^''"e to it as more difficult than it is at pSent OneSZT.-^'^-''' *''"" ^"^ ^^^^^^at amount of wheat required for a millil tesj Indf ,'®""^'' r"" ^"^ *" ^''^ '^^^^ During the last few years, since Xe Zbhslment of'the p' ^Tn-"' ^''^'"^ ^"'P''''^'- tion of suitable apparatus for grinding small n,?«.fV /'^u °"''''°"' ^^"^ ^»«t«"«- bak „g tests with the flour so obtaS LakesTt no S 1 ^?' ""^^ ^^ ^""ducting quality of any variety, even when on^farr. ^.^In ° ^«tennine accurately the siderable knowledge h^s also been ^^La k! 1 * i '"^°"°^ °^ '^^ '« available. Con- and the problems can now eat^acSwi^ tZe— '""7 *^ '^^* »^«"*^ ^-^ siblo two decades ago. From the outseTof tW? f^^T'"'^ "^ '""^"^^ ^han was pos- 9 sample j Jie coii- rht give : varietie*. the quality of which was usually unknown. The system of selection follow- ing the cross-breeding was less rigid at first than that which is now employed. For the last few years the method of selection by single plants only has been used on this farm. The seed of every plant saved is always sown separately until after it has been found that the characteristics of each particular strain are quite fixed. From the beginning it was found to be extremely desirable to have some method of estimating the quality of the grain produced by individual plants. It has been well known for a long time to practical wheat buyers that some rough idea of the bak- ing strength of flour can be obtained by chewing for about four or five minutes a few of the kernels of the wheat from which the flour is to bo made and then examining in the fingers the gluten thus obtained. After having car- ried out this simple test for a large number of times, the writer found that it was possible to acquire considerable facility for judging quality by this method and for the last two or three years he has used it very extensively, chewing, usually, about ten or a dozen kernels from the crop of each plant which is being considered ns a pos- sible mother plant. As a general rule, it may be said that the strongest flour will be obtained from those wheats which produce gluten having the greatest ability to recover its shape after being squeezed between the fingers. The variations in the quality of the gluten observed in different plants of the same pedigree are often very great, and it is not claiming too much to say that this simple and apparently inefficient method of testing enables one to select with a fair degree of certainty a few of the best plants each season and thus enormously reduces the labour which would otherwise be involved in multiplying a large number of strains, most of which would ultimately be rejected. That this prude method of testing is infallible one cannot maintain. The writer has, however, shown by actual baking trials that it possesses sufficient accuracy to be worthy of the very serious attention of all wheat breeders, though an investigator may have to perform the test several hundred times before acquiring any proficiency in it. It :s not really a very difficult matter to judge in thi-i way, ns a rule, with fair accuracy, both the gluten strength and the colour of the flour which would be produced from the wheat in question, and if time were taken to weigh the wheat used and the globule of gluten produced it would certainly be possible to form a rough estimate of the pro- portion of gluten which the wheat would yield. The writer does not know whether this method of judging the quality of individual plants has been used by other investigators or not. but ho would stronply recommend it as iniiier;'tively neeei=sary for anyone at- tempting to breed wheat for high quality. It requires some patience and a fairly good set of teeth, but these two attributes may be considered essential to all breoders of wheat. A study of the later sections of this bulletin will make it clear to an. .nc that the usual ols"n'atioii8 on the colour and hardness of the kernels are ah-JSt useless for estimating flour strength in breeding new wheats. The chewing test is certainly of great value, though it should always be confirmed by actual baking trials as soon as sufficient wheat is obtainable for that purpose. By the use of this method, combined with observations on earliness, productive- ness, i-c, the writer has reselected all the important cross-bred varieties of wheat pro- duced from the crosses made by Dr. Wm. Saunders, by Mr. W. T. Macoun and by Dr. A. P. Saunders, as well as those made by himself some years ago. These new, selected strains have been propagated in every case from selected single plants and show a degree of uniformity which is quite remarkable. Among them are some very promis- ing sorts. The progeny of the new cross-bred wheats produced by the writer during the last few years have all been subjected to the chewing test and selections made accordingly. A special instance of the usefulness of this test may be of interest. Some years ago an experiment was tried in order to obtain if possible a natural cross between two varieties of wheat. Red Fife (beardless) and Eio Grande (bearded) were sown mixed in a small plot. When the grain was ripe a few heads of Red Fife, which were borne on rather short straw, were selected, and from these the next season about 200 kernels from thi, crogg b^^ ? . """^^^ ^^ "'h" observeni whh ^ f' *^''' P'""'. how »™<«, o, »,..„„ ,^^,,, ^^ ^_^^^ TL ■'.n»«um OF FLOUR Ale commonest met}in,4a «* ^- and condifionof tb! if- ^u*^ "PP^^'ance of tL Ll t A **° ""''"'P* »» Judge misleading. S ^3.,"?^ *"'" '^"'^'^ «« *» nStyLZr'''^-. ^^"^ <'J»«"»c- mate the strength of fb/ V" '^"^" ^"""d an a" eltf^ J' ^'^P^^*™" altogether methods of SLlrl , "', ''^ '*« *-'*'^°" <" by ita granulrT''^^^'''^^ *° ««ti- by ^v««hingStTrcrfr;^ comparatively little value The *'' I" "°^'^'^- '^'^^ determining the St^ ' ,1" ",""" """"'">' of douTu cZ '"'f'T"^ ^'"ten te.t lars of which have fulfb ^ ^'"'™- «'"■'''■"• to hU s tho ',!''•'' -"^ '"'"« ^"'"^ i" under the influence of bTV^"'^"" ^^°''>^ '» estimate tholv, '"? *'''' P^^ic"- •nent which halnotl- * *'"^*' •'*'™ "'"de by the use of !>ap8 a .ystem o chZi al ana r'"''"r^^^ ""''-' the iSuence otv \T'''" be ir, I? :o 13 h In Bulletin No. 60 of tlie Experimental Farm scries on the Milling and Chemical Value of the Grades of Wheat in the Manitoba Inspection Division (Crop of 1904) careful details vere given as to the milling qualities of the various grades. Baking tests of the 'straight' iloiir prmluced from each grade \\(ri- iilso niadi" but most of the results of these teati were stated only in general terms. The conclusion was drawn that there was no difficulty in making excellent bread from almost all tho grades, but no attempt was made to determine exactly the strength oi the ilour in each case, thi* ob- ject of the investigation being primarily to determine the value of the wheat for mill- ing purposes. PBEFARATION OF WHEAT FUR MILLIXC. • As it is well known that wheat improves with age, for some little time after luir- vesting, the milling tests in connection with the present investigation, have not usually been begun until the m mth of Decemlier. For some werks 1. fore griiidiig, tlie ^nraple- of grain are stored together under uniform, dry conditions. The greatest care is tnkeu to study only fixed, pure varieties of wheat. Commercial sorts, being seldom quite pure, are usually avoided. The quantity of wheat ground is usually about 000 graminc-i. Previous to grinding it is careftilly sifted and cleaned by hand until free from very small kernels and all foreign matter. About 4 per cent, by weight, of water, is then added, the grain being thoroughly mixed and allowed to stand in a small, covered ves- sel for about half an hour before the milling is commenced. The practice of millers in regard to the moistening of wheat previous to grinding varies very much hut the ms'thod just mentioned has been found to be quite satisfactory. If the wheat is allowed to stand for a longer period than half an hour {he moisture seems to penetrate too far. The object of the moistening is of course simply to reduce the brittle ncss of tho brnn so that it may not be broken up into very small particles by the break rolls. DESCRIPTION OF EXPEBIMENTAL FLOUR MILL AND METHOD OF MILLING. The apparatus used for the milling of the sarnples of wheat to be examined was made by ihi' .\llis-(^hn'i!iers CoMiiiiiiiv nf Alilwiu.kec. Wiscoiisi;i, niid cdi^sisis of tv.i' small mills, one having a pair of corrugated rollers and the other a smooth pair. The mr.chine is also provided with a sifting apparatus and a set of twelve sieves running from No. 16 wire gauze, with meshes of about one-sixteenth of an inch, up to No. 14 silk, which has approximately 140 meshes to the running inch. Large <;oin:ncreial mills are of course always equipped with several kinds of rollers as well as a middlings purifier* where the purification of the partly reduced wheat is assisted by a blast of air. For experimental purposes, however, working with necessarily very small quantities of wheat, there is an obvious objection to multiplying the pieces of apparatus employed and the simple form of mill just described is quite satisfactory. As a rule four ' breaks ' are given, the material which has passed through being sifted ;ifter eaeh brenk to remove the iloiir .tikI fine niiddliif-'s pr.idt'.eed. AfliTwrir !s. several reductions are made with tho tailings from the difforent sieves until all the flour of comparatively high grade has been obtained. One or two further reductions for low grade flour are then carried out last of all. No attempt is made, as a rule, with this apparatus to produce patent flour, the flour used for analysis being in all cases what is called ' straight grade ' and includes all the flour suitable for the making of bread. It is of course quite impossible, in a small experimental mill, to produce flour of the very finest colour. This will be easily understood when it is remembered that it is necessary to nm all the materials through to the very end in each operation and then to stop the machinery and to thoroughly brush out the inside of each mill and the sifting apparatus. The. impo=s;biHty of obtaining the best colour does not, however, interfere with the accuracy of the results, because all the samples are treated alike and are judged by their relative instead of their absolute colour. 18 • The percenUge of flour produced from any umple of wheat can be estimated hj thii apparatna with considerable accuracy. Jn Bulletin No. 60, details were given as to the milling value of the different grades of wheat in the Manitoba Inspection Division. But in order to obtain trustworthy results of this character it is neoesaary to use very great care and to perform each milling test at leaat twice. This requires a large amount of time and consumes more wheat than is sometimes available. In the present in- stance, therefore, the percentage of flour obtained from the different varieties was not determined for pu.;licatiou. The percentage of break flour, however, is given in one of the tables, because, as a rule, this is a trustworthy figure even from one determina- tion, and it will serve a useful purpose in giving some iden of the hnrdness of each variety of wheat The percentage of break flour is calculated by taking the total weifrht of the flour, shorts nnd 1 rnu produced as 100. In using n mill of tRis character, the total producta obtained usually show a loss of about 2 per cent as compared with the weight of wheat taken. All the flour is sifted through a No. 10 silk sieve. This of course does _not give an extremely fine product but has proved quite satisfactory for the comparative tests here recorded. After the flour has all been produced it is sifted again through No. 9 silk in trdcr to mix it thoroughly. The separation of the bran from the shorts ana the quantitative estimation of these were considered unneces- sary in the present investigation. DESCRIPTIVE TEUIS FOR FLOUR. There are two well recognized classes of flour, though of course they do not . in- clude all samples, as specimens with intermediate characteristics are occasionally found. For the description of these two classes different terms are used. One type of flour may be conveniently described as soft, smooth, velvety, or light. Such flour is usually produced by the milling of soft, starchy wheat. The peculiar smooth and velvety feeling of this flour is quite eharacter'stic and forms a striking contrast to that of the other class. |The second class of flour is described as hard, granular, heavy or, sometimes, lively. Even though it has been sifted through as fine a sieve as that used in producing the softer kinds of flour,y it nevertheless feels somewhat gritty be- tween the fingers and may be poured from one vessel to another more easily than soft flour. Altogether it distantly suggests extremely fine sand. The terms used in this bulletin for these two types of flour will be lofl and granular, as these two words per- haps most conveniently express the striking characteristics of each class. It is gener- ally understood that soft flour is weak and is therefore suitable for the production of pastry, biscuits, &c., and that granular flour is strong and adapted to the making of extremely light bread. While this is true in many cases, an examination of the fol- lowing tables will show that numerous exceptions occur. Several distinctly granular flours are here mentioned which were found very unsatisfactory for bread-making while good bread was produced in some instances from distinctly soft flour. The descriptive terms used for colour refer in c ary case to the flour in its natural, dry condition. The observations were made when the Jour had been kept for about two weeks after milling. Not very much importance is attached to the colour because, as is well known, it varies a good deal with the age of ttae flour and also because the introduction of bleaching processes makes colour a matter of somewhat less signifi- cance than it was some years ago. As already explained, the colour of the flours pro- duced by a small experimental mill cannot be very good, but it gives a fair idea of the relative values of the different samples in this respect. The colour after moistening and drying the flours was also studied, but the results obtained in this way did not seem to be of very much importance in view of the fact that the colour of each sample was being carefully studied in the bread. This is undoubtedly the point of most sig- nificance, and, therefore, no attempt was made to record with great precision the colour of the different samples of flour. IH MITBOD or OOMDUCTIMa BAKINO TMTB. The millins tetti are usually made in the month of December and the samples of flour obtained are placed in paper bags and all kept together in an ordinary (heated) room for about two wedu or more before being baked. The baking tests are performed in midwinter, usually in the months of January and February, in order to secure uni- form conditions of dryness in the flour, except in so far as it may be natural for flours to differ in moisture content. This very important point has not always received suff^ cieut att( tion from scientiflo investigators. Comparisons made between flours which have not been kept and studied under uniform conditions in regard to moisture are usually of very little value. The atmosphere in a laboratory in this climate is ex- tremely dry and comparatively uniform for the winter months, during which time, of course, constant artificial heat is maintained. It is, therefore, possible to make satis- factory comparisons between tests carried out in different years without the necessity of considering the moisture content as u variable factor, provided the tests nre nil made in midwintei The difference in moisture content of flour between our mid- winter and midsummer conditions has been shown by Mr. Frank T. Shutt to be usually about 4 per cent or even more, an amount so great as to destroy the value of any analyses or tests which might be made without this being taken into consideration. The fermenting cupboard used in the bread-making is of wood with a glass front and is divided by a central shelf in which are numerous holes to allow free circulation of air. The cupboard is provided with a thermometer and heated by electric lights placed below the shelf and so arranged as to give an evenly distributed heat. When in use it is kept at a temperature of 83 to S6 degrees centigrade (92 to 95 degrees Fahrenheit). As it is essential in working with small quantities of dough that the atmosphere of the fermenting cupboard should bo very moist in order to prevent the formation of a crust on the surface of the dough, a low zinc pan is placed under f ach electric light, and in this a quantity of water is kept which becomes quite warm and gives off a large amount of vapour. In order to observe carefully the height of the dough during fermentation, wires are passed through the top of the cupboard in such a way as to be controlled from outside and so arranged that they can ba moved upward from time to time and kept a short distance above the top of the rising dough. For a test loaf 60 grammes of flour are tased. This amount might perhaps be ad- vantageously doubled if the quantity of flour on hand permitted, but in using large amounts of flour there is no apparent gain to counterbalance the obvious objections. It is of the utmost importance to repeat the baking tests several times with each sample of flour and on that account the use of a comparatively small quantity for each loaf is essential when the total quantity on hand is small. In this work as a rule four loaves were made from each sample of flour, each loaf being baked in a .separate batcii. The results gfiven in the tables represent the averages of the observations made on the four loaves. In the case of strong flours, the different bakings usually agreed very closely, but with weak flours it was found much more -JifBcult to obtain uniform re- sults, owing to the tendency of the dough to fall when allowed to ferment a little too long, or when disturbed by the transferring of the tin to the oven. To 50 granmies of flour seven-tenths of a gramme of salt are added. The flour is then placed in the fermenting cupboard to become slightly warm. To 20 cubic centi- metres of tepid water, one and two-tenths grms. nf moist, coniprrpscfl yrrst r.r" add 'il and six-tenths of a gramme of cane sugar. This mixture is placed in the fermenting cupboard for about 20 to 30 minutes, until a rapid evolution of gas is observed. Exactly 20 cubic centimetres of this liquid are then added to the flour and the knead- ing is commenced. This amount of liquid is reckoned as 20 cubic centimetres of water, whidi though not strictly accurate, introduces no appreciable error, all the flours being treated in the same way. The exact quantity of water in 20 cubic centimetres of thi> yeast mixture at this stage is cf course unknown. As much additional tepid water as is required to bring the dough to a proper consistency is added from a burette. The 14 hM time, it, oriirin.! rolume. iti. Ukt„ om .n7i? '"';;j;''?'" ^ '»'°"' »*° -'^^ minutM. It i. then pUoed In . 8m.ll «Z * ♦! u "^ ''"?"'"^ •» »"» »>»'»dt for threa 1 inch) and . di^mZr^^ ^mmltZt^ZtT" t'^^T "^ millin«rtr« high (.^ cupboard and the dou^h allowed to rira/SSr,oo"r^^^^ Ju' **" " «""">«! toX orer the aidei of the tin. In met instance. tt!7u- *"'"'"* 'Preading too mueh of the .idee of the tin. When it'. iudl^^», ?, ^T^ .'"^ '° «*«"» twice the height by prolonging the fern.ent«tU t'i, S«"» *»«'lv. heated with ro. and provided with u tLrn oni.l^?^ Fahrenheit). The oven i, formity in the baking of the loaves A S X „ •/ " ™"'"'* '*"«'' ^o insure i,„i- b« uyed a. the lighter loave. bX mo« ^^i klv tlf»n™J'™^t' •''^^^ heamr loave. are therefore left n. e^rwhat W ^ ''"'' '" ^^P""*- '^'-^ the i^r:^Z::Z7JiZi'-lr:n^^^^^^ ^ tr.n.f.r^ ,„„ much in thia regard. Some gire a unffo.m timltt*^ "' ^'^."^' inTe.tig.tor. variS we both open to rather wrious obie...tion. and it^™.^ *? ^'^^'' ^"* ^"^ °'«'i«Hl. adopted Kives ,o eneh kind of fl.,,,'. . he h^st ,1 i^^K *° **"! *"'*" *^"* ^« P'"" »>«« t poMern.. Of course, if a weak doLh iL Wf ♦ i "'I *°J'^'"' ^""y t^e •'"■"Rth U may fall cpecialiy ^hen bei^ tr2fe^ t tt 1«? ^" !^ '"""""» •'"P^°«"J .0 produced n.ay be much less in volume^n that If •' !f*^ '" ^'"' "'^^ ^^^ >«"»' falling., however, ^c-uld certainly occur"cc2fo„allv in I^""*^ '\°?"' '"*'"«»• Thi. •ge volume obtained by tie wriW^Lh^ . no^„,?K» *^ '"^''«' "•* ^^ «'«'- bo obtained by onlinarv baJ er. TxcLT^^ !t ° '^''"^* " «"«* »• that which would of strong doushs ther7is tr^HtUelSy i^Z- '"? ?'' '''•'''' '"'^-- '" *''« -- may be «„ren,Iinff 8"me,vhat over the Se. of tb„ r'^ "1'"°' »'"«'«''«" though they may be slewing sorneslipht tendency to fall thevJ^^ ''''?," ''"* '"*" ^''^ °^«" »' l^ometimcs gain in l„%ht under t^eTnSue„rofthrhLhr"'' ""°"*" *^'''' '^''^^ <'^^ m the conduct of various kinds of douT^ * -^^ temperature. The difference 't^jkins features observed in the bakTnftSraL '"*" *''!''?" '^ "»« °^ ">« '""•t 'l.ff'^;;.nee, i„ ,he o„„Ii,.v of the RlutenTt the eC 7T7 *° ^ """''"-^^ ^'"^ *<> the , When the bread is baked the St If fK i * •' *'"' f-^rmemin^ period, .lough before it was pur into the oven nd I not!" T""?^ "1* *^« ^^'^''t ^^ the jcain or loss in height during the bakTu^ The l^aJ "",1' ".,"' "^^'^'^ *«'« '^^o -"y •9 then examined. The nature of ihl fk^.! *• " ''?°^^ ^ """^ ^o' an hour and the tables headed ' Baking Tests ' SotT"r,?"''^°". '"'^ '^^ -'" ^ "een in the columns of figures included nndefthU ^t^ Irdi^tm ntt-^U'. '''' "' WATBB ADDED TO 100 GRAMMES OP FLODR. Some writers use the term ' 9fr.m„»u ' * j • "P water in making dough of ^ standard visLl^'^"-^','' '^''. "''""-^ °^ A""' t'^ take oometer' has been devised for the Dur^ll „7 V"*^ "° instrument called a 'vis! different samples of dough fLu,^ dXr howLrr "^ "T^?' --P«"«onB between they cannot all be worked up intTthe «1 TT'f.'"""^ ^'^"'' " * """tter of fact, while still very stiff. «nd other's do n^becomea'ti^: f°',f ' , ^"'"-'-^h'' «- "ti.ky' information obtained by the use of the l^Z l^ "*/" unless made very .lack. The cause in some instances' a slack7oVgh XT " Lf TTl'^^'^ '""'« '-^-- »-- fermentation, and. in other cases a ve^ Itfff !. if °i^°?^ ''^^^' ^^en after long Bide, of the baking tin if thLrare not ve^ h Jb t^f ^ '!,'" "'* """t^'y ^P^ead over the A baker needs to know how much wate7^„ if ","/ P7<»"f« « i^af of « very poorsh.,p. shape of the loaf.' Other thTyZZr^^^Vt ^-t^ *" ^^ ^°" ^thout spoiling the the lar^t quantity of walrT su^dr^hS "'"1^' ^' '^°"^»' whiXtakrup to work. • "' '"*''' *'°"»*' » "«"a"y the most slack and the easiest II ThouKh the t..*t loovet an made from SO grammet of flour it ii preferable to ex- proM tile rc of liphtiM-s which is desirable in bread and it is to be noted that some kinds of flour produce bread of fair quality when the volume ia quite small; while other flours, which make bread of a tougher character, yield a loaf which is undesirable unless it is of rather larjre volume. There cannot, therefore, very well be any standard volume for a loaf of good bread. Roughly speaking, however, it may be aaiU that bread which has a volume of less than 400 cubic centimetiea (for each 100 grammes of flour) is distinctly heavy. Bread having a volume of 400 to 429 cubic centimetres may be classed os rother too compact, though one occasionally finds desirable loovea within these limits. From 430 to 449 cubic centimetres the bread is of medium lightness, sometimes very goou in quality. From 460 tc 609 cubic centimetres we have bread which ia rather light; from 510 to ."iSO cubic centimetres it is very light; while any bread rercliinir a volume of more than ."i.'O ciibic contimetro may be regarded as unnecessarilv light. When bak- ing tina with high sides are used, bread can sometimes be produced having a consider- ably larger volume than that indicated by this latter figure. The volume of each loaf is observed by determining the amount of fiox seed dis- placed by it, using b vessel of known capacity. This is much more accurate than any system of measuring. The volume attained depends primarily on two factors which are somewhat distinct from each other: the first being the ability of the dough to rise in the fermenting cvpboard and the second being its ability to hold or to increase its I« other, mu,- ri.e to . f.i, h.i,ht bJShiWr.dJSiJ^ ."";•"•'" '•"'' *"'"•"'': *»>"• Veor .trong dough. ,i.c well durint/eZmutLtSJInU?'^ '" '"L' '" "'^- "'•'»• th« oren. ^ "nnwiwtion and bold or increate their volume in «lvaiUX°~' B. Wn'MTTj'" '" ,"V;° *'"' ""--«-» theory recently that th. rolume o/ . i;a7Srp;n".^Joi J T '- ^7''""" So'*"**. A?ri 1. m") •tage. of the fcnnentation iTouamhv n^ T""' "' '" '^"'"^ during the later •f yeaat food .v.ilableiAig'ZpL/.'Xt^Z '••"'/ ''"""'l-"' °" '^^ ""> '" mentioned the experimenU in which a a^n^U, J " '"'°"'" "' ^^'* "^ea mny be Hnnl kno„> «' ^^ to which .ugar had been added. It myhoUvrlT. •'"!^"'" 'T^''"^ ^^ "'"•« . of thi. teat i. ,on.ewh«t lo.W oy S^ /.TS^.^t^'S'**' ^ * '^"^ '^^ -PParent value only 30 minute, after the addit o of^ .ni^'L th.f "'•", "T f ""^'^ ^^ "" '«" periment therefore gives vefr Ii»tl« «I,l! *"'"°'^ """^ ?«) gramme, of, flour). Thi. ex- thed,„,,h.ifeachh!i^„7low i.o" ,1'°"^^ ''T '^'^ *^ relative ra„k of hght bread. Some caae. whiXhaie com. und^tVj' ^1?;' i"' t P"*^"*"'"" "' 'enlly beUeve that Wood', theory i. of value re«Uinin.r Zh • * ''^''V'T '""^ ''*'° *» h*. cannot accept it a. by any mean. eovL!* li. u ,'*""' ."""•"'' Phenomena, but not loac .ight "f the f-ctTat wWle ,ome lo^^ J ' ?Tu'°" °' "°'"'^- One ean- differenoo in conduc-t in thi. reject i.nfTrn ? ',"* '°, ^' °^'"'' "'J*'" '«"• The HEIGHT or LOAr divided Br DIAMETEH. i. bi°ed"3l?two 2Srdi'kre"t'^^^ *^?* ^°"' '«»» Canadian wheat .ndatothertimea withou any .™1 the^^^^^^ 'V'T ^''^ ''•«•' '^^^ oaf. Since it wa. known that exacW .»«« ^^ u"°"^ *" ?"»'•»'' " thecottag* tamed by them, two different metS of . Jc?n^ .^"J"' V '"l"™ '"'"" »°t b* o^ out all th. teat, in both forms an nt^.^^Jatetv^"'^ ',* T '»P™««««We to carry boine bnkoM in a tin having aid^ . "nr^^l,! ft/ J°?' "'" "^"P^' th« ^reud In thi. way .ome indication wa.«vonirt?t\\-r^ the height of an avorngo loaf. ported hile --e informati: waTai"obt i„ed as' fitf tfnd'"""? *° "* ^*^" '"P" sunnr -d. lender such conditions tho^uhZ Au ! I , ^^^^^''^ to spread when «n- of the flour. The weak flo."« SuJe dotX.I- ^\'''"^ ''"^."''^ ^"*^-^ °" 'he strength of the tin. while the dough made frlZnJfl ^V .^J'^J^'^T'' to run over the side, without any oppreeiable aprTading A taf m Je'^f "^^'^^^x'^f ^^^f^ther and rises deal strength would have a height" ntroSr^tt !""", !"".' "L'^^''' ^^«^t be called in the form of a sphere. A hJ^^Iro^^'^LT Vl '""'^*"' ""^J ^""^ ^^ •carcely at all above the edges of TilinsTth-MtTl^'-T?'' ^T/J'""" »' conrse rise that of the tin while its diamoter wouH be e^t to 0^'^ T"!*^ ^ .'^"^ '^' """« «" Pruetiee it is found that the heiKhTof tlw. Cf J- "^ ^T""!^' *.^"" t^«* °^ »»"• »'■"• I" of tin here deacriLed. uaually ^.^'^ ,W„'*'^J;*''" '^'""'^♦*''- ""■'"^ the kind yar.-ing from about 42 to 60 L "res i^ Wht 1 •!, 5 *"? "^ ""'' '^^^ '^' '<^«-«' in diamter. ' ^ '" ''^'»''* """^ ^rom about 76 to 88 millimetrrs FORM or CRUST. the cratt ut an irrKular WH.y form arc ooniidcrrd ulijiH>tionabIe. A mark of 100 in- diratM • atrictly tlrst-claaa cniat but is not takeu aa indicatinc t -faotiun. Ocoa- iionally a mark ai hiirh aa 10ft may be given. A mark of 70 indic;, .•• an ostmrnt-ly poor cruft; while the mark* between 70 and lOO" indicate varioui degrMa of exoeii)>n(^> hetw(>en thwe twf (xtmr«a. . TUTVU. The mark for texture if alto neceaaarily empirical, owing io the obvioua diiBcuUy of accurately measuring and recording the arerage liM of the minute hol«« in the bread. The ideal ♦pxturc is regnrded bs one which it extremely fine and perfectly even. Bread with luch texture would be comparatively easy to cut and to spread with butter, oven when made cxtmncly Ught. The site of tlie cellt in bread is not ayt a good indication of the lightnpts of it, because the larg( cella frpqucntiy havo very heavy walls, while, when extremely strong flours are used, though the cells may be quite small, the wall* are so thin that very little dough is required to produce a loaf of largo volume. Texture it a matter of consiiderable importance and one in regard to which very great differences arc observed. IM8IDI OOLOUB. 'I'Ih' iii-iili co'dur f'f tile 1 ii'iiil i.* rccurded on nn enipirirni neiile somewhat Hiiniliir to thflt used for form of crust nnd for texture. Observations under this headinfr are iiecesiurily difficult when jrrcat accuracy is required, but the figures given in this eoliirim enn be relied ui)on to u Inrge ' lent, as they represent in each cute the avera^.-e of several independent observations. As n rule 8 or 10 kinds of flour wore bako those on texturo and on form of crust (all of which depend on comparisons and not on measurements of any kind) were made fairly trustworthy. TIME OF rERlIBNTATION. 'Yhi' fitrtircs piven in this column are of comparatively little value, since varioua caut^ operate to alter the length oi the fermentation period in different cases. In some instances long femientotion is necessary in orrlcr that a veryttrong dough may have time to rise to its lanrett possible volume, while in other cases a long period may be necessary, ovting to the comparatively slow rising of « dough which cannot, in the end, reach any jrrcat volume. The greater the quantity of water added, the shorter is the time of fermentation required, that is, when the two tests are made with the same flmir. A stiff dough usually rises very slowly, and, in some cases, o larger quan- tity of A\ i t' r eimnot 1 e added on account of the tendency of the dough to spread over the eflges of the tin when made rather slaek. With other flOurs a slack dough can safek 1 e inado, thus enusing n more rapid action of the yeast. BAKING STRBNOTH. The desirability of expressing in a numerical way the baking strength of every flour is clearly evident after the inspection of the following tables containing several • nlumns of observations on the different characteristics of the various flours. It is a common enstom to adopt some one flour as a standard nnd refer all others to that, "ftcn ienoring the fact that the strength of the standard flour itself may change as it becomes older. Fometimea one siiniple is token r.s n standard fo.- spring wheats and aimthcr for -sriTitrr wheats without making any attempt to bring both types to the sime standard of measurement and without recognizing the fact that within each of these groups there are very great variations. The experiments here recorded show very cle -ly these variations and also prove that flour from winter wheat is in Home in- l» ""■""" »<""» '-'rBn^h' i. .ometin^'i '„";^1'' ''r"'- •2".'""' j:!"'"*^ '-"" P-inM now B..ner«i uing.. l,„w.w. include. B«h.« III «/ fi, /"" •'»«T>''0» ouly. Th« -nd to r^tMn w.f, .ud to |.«hIu« alYve hS Wfl ""^ ? "^ "'•'"*' »«» »-J" "P fn) with . wgul.,. eveu cru.t «nd Huo'cLur! sf h "'7 *''"" ""•"PPo"*'! by thi •"-re bro.d than i. g.n,rally rrc.« „S bu t o.^^ ' ''"I"'."'"* '""^ ''« """ '*»'«t nctor. which influence .n oL^4SX^*^Z* *""• '"'' "'^"""•^ ""' "''•'• «our. In Mtimating b.kinir .trinirih ih! « f*^"* i«d«mtnt on the .trun^th of aav ~lunu« .««metimo. unrelated. .lm"'Sio^wl!??'"""^ '*"' «*""« '" »!««» Jnat, a place ,h„t they would wan."y nflue ce Z ! I.'" ^•*""'' "' *•»» « "•»«'• therefore, to bring then, to the .vE nrT, n J u-^^'L' "'""■" "' «"• '" »"»«'. lowing method i. uaed: The fiL« in Ih^T T' **'"'' "•'"^ "''""'J »»"«. «bo fol- two. that in the M^nd (wa%7^?, incd^ bv I' tV" <*'""""W-'«1> « n.ulti„Iied by It .tanda. The figure for the ^^1^ of .L f /•' ^'?". ^T"" ^'"' ''°'""»« » t^kc« «- cruat by two. and'that for I^Tby tir^e ih! T ''ft 'Z "'^' '*"' '"' '-« " "•"»y>'*«*n 1 W and 1.700. Any Irof^fren^lT. I r " """'u''" '^"« "'•»""'«1 » would be very clumay. and. therefore. fr^'r^^l/K'? "''u *"'''* '""«' ^^^ of moderate proportion, and for thenLTj.?^ of bringing the figure, to a «.«!• between tho different IciadTof brooj the writer' hr^V'^TT'"" "^ '^'«f-"«^- of .ubtraoti.* 700 from tho total oSJnoJ a, J did li'^'^f.'"'^ tho arbitrary practice give, a acalo of poinU for Hour .»r«n„.i. i • u ''""•l'"* "><> romaindor by 10. Thia i. no- limited in^ither d rltiL X h'^ S ["'" ""*"" ^'""'- "^°"' 7«^" '^-"^ . flour very hi.h in .trtng^ Sevemv Z^Ll'^'T'''' '"" T""^""""" ^"' -i"'Pl.v «>ptional flour, may obtain „ ntaric nL^T^ u ,^'"" *•''' '°* '" tirmgth. E^. u.ual limits. " "'"''' "•'°'° ^"^ »' '•o'ow 70. but thee flffureTarc The de.iri^^:.:!rt'Xi^'t:,;^n'rtf rT^'ir ^"' *^ -- -"^ very flour., owing to the toughmw of the'do.U ' J J^ '* u""' *•"•' '''* """y 't'ongot the be«t quality „f b,!ai whi lo for tS - ""^ *'"'"• '^<' »"* »'''-y P«h1^ &C.. they ur. „„t nuitabl^ -Ch frti s^e^H "^ rK'' "*■*"• *''*'» "«<'''«". Identical with tho flo„r .al,i for brLtal.in?i^i """"T- ^"''^ "'''' '" ^«""1, i, chonu-tcr Thi. p„rtly a-count* forX fTf that ranr/""' f'"'!" "' '"'y "♦'«'« putati.n f,T qual tv. .v'ome miller, cvrn-" * <^»'"i<^'«n pastry ha. not a hi^h ro- of .tro,.g fiour a, of ,he hiZt qTal t^ bo7h f^/L'l '" fr''"^ " '""*''^"'"' »-«"<• rate a stat,.„:e„t n« if onel^.ro to IL f ^ 1 I '""".""''/'"• P"try-about a. aecu- r«c.ng and for draft p„rpo«„. The T. tua faclT:; "'" VV"" '""•^'•'-"^•l l'<>th for •trongeat whe..ta su^h as hard C,amln Red rf^ ""1 *° ''° ""'f'ha.ized: that the -tlv r sort, wbieh are too low in «treng h InU th^t The hi ^7' '"'"1^°' "''^'"« -»»> made from wheat., or mixture., .omewha be lo tho h^ h and most wholesome bread is cake, require rather weak. .ta;ehy ZTrn .uch fJr .^ ''*''"'^''' *'''^'' P""y «»d J-omDawson. Golden Cha« whe/t -nd^r lit;;-- rnoTspriX'" t^rgt th.eS'eol^ra?:t,:V;^^^^^ ■» '''^ -iV market, and tmctiv ..e.,k kinds of when orlour are ZT Jl-T"' ".'"'""• ^"^"'^^- ^I'"' Ji- .trength. It i. p„,ely a question of pj^ and do tarM ^^ >° *'«"" »' ^"^ H- therefo.. that although the -"''^.V^J^rrJ-jl "LrCrihl" Si price, tbit faet provM its relative loarcity and iu valua 'or mialuf purpoaaa, but doc* not MUblUb it* worth for gaaeral botiaahoU um. Tba Male of atrmcth bar* uaod ncada a ftw furti r words of osplanaUon. In sooe caaM dotira ara fivan about tho aama flfura for atrmigth when tbi>y ara rt-ally (litfen>ni iu uhurnoter. Hut lhi« morm unavoiilablc. For tn«t«nc«, a Wfuk Hour w.'»iib ii- tains a litnie prcporti ■ of atunh and not n-ry much gluten i« quiti> distinut from » weuk Hour which eontaina a oonaidarabla amount of gluten of very feeble character; tbuugh the two ntaj earn thn •amm mark fi)r itrength. Thi! latter type of Hour ia of tin lea* desirable than tho fomirr. A starchy flour yielda products which have a decided ten- dency to cruniblo and are often quitu di>licioiia iukI wholfaoiiic, i-vi'n tiimiKli itonu'what co'iipact: lut n (|i wheat flour yipldfHl 16'8fl |)er oont of dry gluten and the Dawson's Oolden Chuff 0-55 per cent. The bread made from these two kinds of firur was slmcst identical in voliimo but that from the Dawson's Oolden Chaff was of much better qiislity thsii the other. It may he ststeil a« a general rule that when two flouri* ore of equal ato-nuth U'Mrr bread can be mndo from tho flour containing the amaller amount of gluten. There arc oxo'ptions to the rule, liowerrr. BRKM) \MAy:. Thia trrm is to be undrrsitood in n eommrrciol neimo only. The ideal flour from n commprci .1 p. int of viiw imiiit iiuhbcok urt'at strength oml a very pnlo colour; hence ii flour of only medium or rather good strength and with a somewhst deep yellow colour wouM hnv. c< mmei '.ly quite n low value for breadmaking. though it might actually produce Ix-lf'-v lire.d thnn some of the atroiigent iind pnleHt (lours. Tlw r< cent iidoptio i of bleaching methods by many of tho millem makes it very difficult to judge what 'm- portance should bo attached to colour in flour, since flour of a pronounce«l yellow tint can now be much modified by the bleaching. The figures given for bread value in this bulletin are obtsined by dividing by four the difference bctwce?l the figure for baking Htr. ii«rh nnd thnt given for inside cc.loii-. Tho product is then added to, or subtracted from, the figure for baking strength according to whether the fiinire for inside colour was irreater or bag fhnn that for strength. Whether in this wnv too much or not enough value is given to the colour of the bread may be dccideil by mch individual for him- self. rtAVOUB AKD NUTHrTnF. VALUE OF BREAD. While it tJiight be «1ensn>v or for the profit of one's body seems incorrect. At all events, flavo\ir is so elusive a factor, so difficult to ob8er\e accurately and so dependent on the physical condition of the observer, that no attempt has beri made to determine it, as a nile, in preparing this bulletin. Beference to the second part of the bulletin will show soma interestin,» Usually good for most try iignt bread and for mixing with weak flours Suitable for the usefu?ffrr;^^ttres'*i7?f r r "^'^ °-^ 1«« - volume over 550. Chiefly bo made extremefyStTavddToS^i'"""^' '•" bread-making th^ bread should TABLES. flourt^^tnor S^t:lthr«'"r °" ^'^ ---- --^^- -^ -beat and in two groups. ^^ '^'^ *^''"^bt most convenient to bring the tables toother HRST OROUP OF TABLES. ■005^'"^ ^-'^"^ "^ '"^ *«blc. gives th. fi.,.res ..bt.ine,, d.rin. th^ win,., .f 9] Miixuio TESTS, December, lOOS-January, 1906. 81 fl9 Advance (Yellow), Aminiboia Auron Coloriido, No. SO. . . 90 Gatineau 88 I Huron (Selected). 98 Laurel 88 jRedFifeH. 85 ; Red Fife, Soft . 86 Red Fife, Haid. Where and when Grown. •g>8l I- LtM. Ottawa 19051 Neepawa, Muii., " I iii\ 61i 63 Ottawa Colorado. Ottawa 1906 Nefl|)awa . Red Prestou Ottawa. Yellow Cro«8. ., 61i 62i 63i Kanns. 64j 0»i 10 9 IM 10 13 104 15 10 94 13 11 Remark*. Flour, granuUr, yellowiah. Kernel! rather hard, plump, dark red, bright. Flour granular, yellowiah. Kernels hard, not very bright. Flour granular, yellowiah. Kemela rather wft, plump, yellow, dull. Fluursoft, palp. Flour somewhat granular, cream colour. Kernels hard, red, moderately plump but not bright. Flour granular, deep craam colour. Flour soft, |>ale. Kwmels hard, fairly plump but not bright. Flour granular, cream colour. Kemela very aoft, pale red, bright, plump. Flour somewhat granular. Kernels very hard, dark red, bright, plump. Flour granular, cream colour. Flour granular, deep cream colour. Kernels plump and rather hard. Flour soft, paJa. Kernels large, soft, dull in colour. Flour rather soft, pale. Kernels small, hard, dull in colour. Flour granular, dark cream colour. t One pound (avoiidupoia)=iB3.69 grammes. One bushel (imperial)=36.828 litres. * The total weight of mill produota obtained is taken as 100. In addition to the samples of wheat mentioned in the table, baking testa were also made withflour produced in 1904 (MiUing No. 3) from Red Fife wheat (frown at Ot- tawa m 1M2. Thia wheat was plump but rather soft and weighed 61i pounds to the measured bushol The flour produced from it was of a granular character and of a ime creamy-wnite colour. Bakiko nan, Jannaiy-March. 1906. J § I Vttietf. Spring Whtat: 9S lAdvanoe (Yellow) .. 87 lAaHiniboia Aurora. 81 9a {Colorado No. 30. . 80 Gatineau 88 Huron (SelecteHK ' 98 Laurel 8 Red Fife (lydn) 83 R«lFifeH..... 88 !Red Fife, Soft 86 |Red Fife, Hard 93 Red Preston .. . MiYellowCrogi.. 91 9 J 3.. Winter Wheal. Turkey Rod (Kansas) 102 95 8N 9<1 95 91 78 104 93 93 !)8 93 85 80 98 84 3 13 81 3 23 78 3 8 !«8 3 33 97 3 25 89 3 9 !i5 - 3 94 105 1 3 ol 98 1 3 9 99 3 Wt 101 3 20 94 3 10 85 3 in 83 2 63 97 B«„o ^^ ^ 3»a V.W, „ ^^^ ^ ^,^ ,^^ ,^__^__^^^^ £ Si Variety. Where and when Grown. I Spring Wheati. 96 I Advance (Yellow), lottawa . 8, ,.4s8imlx.ia Neepawa.!. 81 Aurora Ottawa 99 Colorado, No. 60. o5S;^o 90 88 98 ^"■^meaa Ottawa. Huron (Selected). Laurel. 3 Red Fife 83 Red Fife H. „„ Red Fife, Soirt.. 86 Red Jife, Hard 93 Red Preston 84 Yellow Cross.:" 91 9 J 3.. 92 Winter Whtal. Turkey Red iKanus ...1906J ..19061 .19051 .1902! Neepawa. 1905 _ ■• 1906! Ott»w» 1906! .1906 .1905! a" 1905; 91 1905, 91 .1906| 91 .... 94 96 101 13 S3 Remarks. 89 89 88 95 96 87 88 76 81 106 106 99 99 89 91 100 100 91 92 82 83 78 79 Rr'T!^ ""mt^what yellowish inside. Bread was rather dark inside. «read rather dark inside. v"e"rV™hi^I' ^t h°""jf*' "■'■"" ■'"' "«> I fall Khowfa no tendency to l^ntkT '"^"'"™ ' ""•" "<"> brown Shape of loaf not very irood ' JSje. »»«'>'Ption ; crust rather Hi^h in water absorption, aigh in water absorption. Gained little or no volume in oven. I l^t •°°''""" ^P' K**^' not l«le ; very low m water absorption ' 100 Time of FormenU- tion. H» Mm. 3 12 3 Zi 3 8 3 33 3 25 3 9 3 24 3 SI 3 9 3 20 3 20 3 10 3 10 2 63 Varieties arranged in Seriea according to Baking Strength, Volume of Loaf and Shape of Loaf. Variety. K«l Fife, 1902. . . Turkey Ke Advance (Yellow). 94 Aiirnru 91 (iatineau 91 Aaainiboia 91 Red Fife, Soft 91 Red Preston «9 Huron (.Selected)... 87 Vellow Ci-osK 82 , Colorado, No. .W. . . 78 9.13 76 , Laurel. Variety. X 560 Red Fife, 1902 74 o-'iO tiatineau 70 6.V) Red Fife, Hard .. 69 XiH Oiloriido, No. .W . . . 69 62H Red Fife H i 68 516 Turkey Red CiH 514 AtiHinilMiia (ifi 504 .Vurora -fifi 504 1 Red PreHton He 1502 , Red Fife, Soft (15 4!t0 Ad vamtM Yellow) 64 4S6 Yellow Cnies -63 473 Huron (Selected) -62 4.')4 9.' 3 -62 428 Laurel i B3 SECOND GROUP OP TABLES. The second group of four tables gives the figures obtained during the winter of 1906-1907. MiLLiNO TESTS, December, 1906. Where and Wlien "£ | -= (Jrown. 13 = Sprinff Whratt. I 140 Bishop A jOttawa 190(i l!»fK! 1.3s BoIb 101 Campbell's White Chaff 13tl Chelsea 125 Colorado lO.-) Downy Riga U. 119 Karlv Russian . . 112 'Ebert .1906 1906| .1906 .19(Xi 114 jGatineau 141 ;Giant I i 136 Haynes' Blue Stem^ l.'M IHerisson Bearded.! 133 iHuugarian Whit« 131 I Huron (ffelecte*!). . . . . . 1906 . . woe, . ..1906 . . 1906 ....1906 I ....1906 .. IWi . . . . 1906 LIm. m mi m 62 62} m 63i m «ij ' 58 03J 61 A 61} 5-r Si lu Remarks. 13 Kernels rather hard l.ut dull and not plump. Flour yellowish, p'anulnr. 13J Kernels rather hard , yellow, not bright. Flour jmle cream colour, granuliir. 12 Kernels rather soft, not plump, ml brifflit. Flour pale cream, rather soft. 94 Kernels hard, reil but not very bright. Flour jiale cream, granular. 15.J Kernels soft, dull red. Flour isile cream, soft. 84 Kernels very hard, bright deep red. Flour cream colour, granular. 14 Kernela not very hard. Flour jmle, soft. 9 Kernels very hard. red. rather bright. Flour yellowish, granular. 12 Kernels hard, red ; not plump or bright. Flour urt'am colour, granular. 10} Kernels hard, red, but not very bright. { Flour cream colour, granular . 12 Kernels not plump, dull, rather hard. i Flour cream colour, granular . 20 {Kernels w.ft, plump, dull red. Flour i cream colour, soft. 14 |KrmelB not very hard. ¥\v\\\ \tt.\<: crrani, I granular. 11 jKemels fairly hard, not very bright. Flour I cream colour, granular . Itouiro «nt. Deownber. im~Voniinued. 108 Udog,.., 1*5 L»urel ... 129 Marqnin Outlook . 148 190 lib 186 Percy A . OtUwa .1906 .11106 .1006 isoe .1906 PrestoaA Pnn^e'. Cham ,„ „P^m "7 PriMle', Cham plain Pronpect. Bed Fern. Bed Fife . Indian Head. Ottawa 110 136 U9 109 RedFifeH „ ^"I'^fife LianHead^. 182 RedPreiton Ottawa 1« RigaM 113 jSpenoe Yellow.. . „ 106 Stanley A. . 1H06 .1906 .1906 1906 1906 .1902 107 Stanley C, . 160 White Fife C. 117 White RuMian. 1« Yellow Fife . 130 I Yellow Qneen ! Durum Whtatt. ' 123 JGoose .. '■ 122 |Kubanka( = WMh.i ington No. 6,639)i ..1906{ .1906 .1906 . 19U6 .1906 .1906 .19061 .19061 .1906 ..1906 ..19061 .1906 .1906 61| 89 , 60j 61 61i 63 58^ 60f 61i 59 60 64 59 60 GOJ 60^ 61 62 """^^'X-'-L^: ""- "HTht. -• yellow, granular Kernel, ratjier s.,ft, very dull red, ,, ..Pl"...|.. Flonr «iec.^V^'ft granular oiloiir and I'll! cream culniir. Ker';;l*r.,£irh'-/^"-'''',«ra„„la.-.. Kernels rather hard. VV .frranular lour cream colour, Winter Wheats. 102 .1906 .1906 Dawson's Golden . , Chaff. ... lOOPadi. .. }^ |I**!"»°'» Red . . 151 Turkey Hirf It luu .-. 19**^ I iurKey Ked |I*tlibndge, Alberta, 19061 63 615 6lJ 62 Mi 7 I^^K^ra'Slr"^' '■"''•■'• ^-t yellow. "&ij:re're::;::-r -'•-''■'■'•'•• I.J J I Kernels moderately hard, dull red KIo„r ' ^y„,,br.ght. Ho,., ,„„,„ ^„,„„^_ • ....K»ha!;JrW'.?Krf;?e""i,ur II L*"""'"- ""wni colour " " 11 iKemclg hard: dark r«S ' Spring Wheat). !Grmn. (irm«. I i 140 BUhup A I 80 I 37") 13« Boi* ': m:, ; 3b 101 CsnipMrn Whilw Chaff M 37 l.TO Chf-lBea ,61 I 38 r> 12.5 Colorado 58 .'> ,*» VK> Uowiiy Kitu O 62 42 119 EaHy Uii»«nTi i fio . 3a 112 pM-n ijl 41 114 Uatiiifnu 6H ; 36 Ml Uroiit 1 61 41 ."> 135 Hayiiea' Blui- St«ni i 60 i 36 5 124 Heriaaon Bearded ,58 39 ISS Hungarian White 160 5 37 131 Huron (.Selected) : 69 .5 30 108 Lad<«a I 67 .17 ."> 146 hauTti j 56 36 129 Marquis ,61 39 148 Outlook 60 37 IW) Percy A 61 41 118 Preston A ^60 40 126 Pringle's Champlain '615 39,5 147 PringlesChamplain (I.H.) i ,58 ;« 110 Proninct I 59 , 38 136 KedFetii | 57 5 34 5 Red Fife (1902) I e2r. 39 li'dFifeH 62 .SH 1-W RhI Fife (I.H.I 58 36 ■> Jled I'reston 61 41 higa M 67 37 Spfriicc Yellow .Wfi 40-5 108 Stanley A 61.5 40 5 107 Stanley C 67 5 36 160 White Fife C 69 36 5 117! White Russian 89-5 40 144' Yellow Fife 59 37 130 Yellow (jiieen 60 40 Dunim Wheal). I 123 (JoosH 161-5 41 122 Kuhanka 695, 39 Winter Wheat). I 102 Dawson's Golden Chaff. 1 50 34 100 Padi 68 ■!7 104 Tasmania Red 60'5 39 .5 103 Turkey Red (No. .380) 64 40 161 Turkey Red (Alberta) i 1- 37 Cuhici C. I a.s His. Min. 488 ■67 9IS 93 8!» 2 .50 817 70 91 102 101 3 5 485 70 88 98 »3 3 :« 524 72 94 101 i 101 3 14 422 67 ! 92 78 1 9:. 3 .SO 419 61 97 82 w 2 M •.11 n • IS 99 102 3 7 375 ,53 75 88 3 534 69 »4 98 98 3 16 WZ 67 81 74 97 2 6S 546 71 tl6 100 100 3 8 434 69 !W 84 83 3 29 ,528 72 92 101 100 3 11 429 64 97 86 85 3 11 418 61 Wi 70 77 3 4 417 04 •W 83 M 3 .16 62* 70 93 101 100 3 149 jKarly Huaxian ... 'Ebert I Oatinem. Grant Haynes' Blue Stem HerisHon Bearded Hiin({arian White Huron (.Selected).. iLadof^a L.iurfl. . Marfiuis Outl(K)k.. Percv A . .l!)Of. Prenton .-V Prinff le's C h a m- plain Prinifle'B Chani- l„P'«'n Indian Head .. . Prospect Ottawa R >I8 84 102 High in watt'r alMorption. no I 8H I TO I 8*2 iCru«t rather divp brown. 00 IDoiiKh did nit Hpread over siden of |iaii. CttiKt rather ictle. 87 Dough liud Ici be niiide very ititf ^> pre- vent Hpreaiting over sidt'M oi iMin. Texture extra goinl. Cru"t pnle. 100 87 88 88 ,CruHt|>al«. 81 ' 80 CniNt vtT.v dark brown. 90 !I4 ('runt very rich brown. Iln ail very gixKl. 70 82 Low in water abaorpliiiii. Cru-t p;ile and cracked but quality of bread v,iui (((hmI. 89 8(> Bre,%ly high in water absorption. 87 , 90 : 102 100 High in water aliKorptioii (iained much j in volume in the oven. Cruat rather rich brown in colour. 80 Very low in water .ibnorption. 90 I Water abt*orptit«i at)oiit medium. 96 I Kem»rkably liigh in water absorption. V.«.«t™ .mn^ |„ serie.. according ,o BiUcin, Stn.n,th. Volume of Lo.f .„d BJup* of Lou. V»ri««ey. R««l Kif», 1903 . . K«l Fife H. ... Yrllow Cniiiii, 1806. ' H*vno«' BluK 8t«iii . M'hite Fife C. . . Chelwa. ... Oiitlnok .... KuhMka. . Bob* &rly Riimiiin ..." Hiinrariaii White.. . M*n|iiiii Turkey Red (X„.38b).'.' tntineitu. . . . R«l Fern. Red Kifed.H.) ....;;; Pringle'i ChaiupUin. . Tuinanis R«d . . . Catnphel! '« White Ch»ff lji«ho|> A Prmuect . . StMileyC ... P»di.. .. . Vellow Fife ... Stanley A . . Turkey Red (Albert.).:.; HtrriMiin Beiirded PreMon A Yellow Qnera Percy A Ked Preston . . Hnrpn (Selected). ."; . White Ruwiw, <»oo»e fJownvRjraD.! '. ' Pringle'KSi»inprin(I.H, Uolomdo Laurel ',[ Spenoe Yellow.!.. Dawaon'a (iolden Chaff. Ladom RigaM Ebert Grant vVhite Clover. Queen City.... Monarch . . . •trenfth. Variety. I Ked Fife, lflU2 Rod Fife H Velluw CriiM, 11106 White Fife C. Boh... ■■ Haynen' Blue Stem. '. '. ()ull.K>k Hi-d Fern 'tiitineau.. ... R^OIJW Herinnon Bearded '.'.'.'." '\ White Huiwian .... PeroyA Huron Selected ... Colorado. . . Downy Riga D.. '. '. LaadoBa Laurel RilfaM Kbert Grant '.'..... White Clover. . Queen City Monarch Volntne of oaf. Variety. 670 W 6.M» 660 ^ 647 64A :S St;" I'lJi^^^tr"^ ''"^'^'"* '""^^"^ «•* -^-* -"«-«, in the VARIETIES TESTED 1908-1906. fmm thi. wheat was of go^ ^Sh Sou^l^".? i^ l**^.*"* ^^ «»«' obtained Rfd Fife wheat of equal hJZ'^^'AT'X^^^'fttl *" ^** '"l^"'^ ''^ of inferiority. yeuow colour of the flour is another point Rid f't/*.— The two Minplc« gruwn near Neepawa, Man., were subjected to eeaen- ♦i«lly the unie olimetic oonditioni, but the toit wheat wn* gruwit um ihu accuud cn.p after the breaking of ' acrub ' land, that ia, land which had been covered with a growth of ahruba and treee; while the hard wheat wu grown on a field which had been cul- tivated for aoine yaata and which had been in Timothy sod the previous season. The Red Fife IT - early strain multiplied from a singla selected plant. The Retwpen Red Fife and Goose wheat. It combines many of the good qualities of the two parents and, though not an early variety, may prove of value in dry districts where the season is fairly long. Hapnes' Blue 5^em.— This -"s a selected type of Blue Stem which was sent to the Central Experimental Farm from the Minnesota AjrrieiilturnI Experiment Station under the designation Minnrsota No. 169: It is rather too late in maturing to be quite satisfactory in most parts of Canada. Outlook- is a new variety produced by the writer by crossing Red Fife with Itidca'i, nil Ciirly s rt which was itself a Red Fife cross. Hungarian White.—-] his is a r.nther early. Ixarded wheat obtained from Germany. It may prove of great value if not found too susceptible to rust. Red Fern.— As will be seen this old variety takes a high rank for flour strength, and indeed the bread produced from it aurpnssed in quality, according to the writer's opinion, that made from almost all of the other sorts. White Fife C is a selected strain of White Fife which is, however, not strikingly different from ordinary pure White Fife. It is practically identical in all respeets with Red Fife except in regard to the colour of the bran which is yellow. decidwlly itrcn, flour "'"^' *'"' "'"P'« «'"«"» «» 0««'"« W' .!«;£' u'^p^STrS Sn\aI!„ntniro":'"1h*^'' ''" ''"'' «'"''•' «* ^tUw, .how. contaiued n larger proportion oi Sn " "'* «"''«♦ ^ewan .ampl of r^;^;^r^:^t 2^0°; siii^s- "-'" ^^^ '«'«- ^ -"^ ^'. « of two hendi. scire „f tho krrm. roMI <""'""™fed aoino years ago by tho solootio, chowi.., nlro^ly d JiM. T, ,trlrAt^^^^ h„d been t«.tod by the „,ethod o in C and of distinctly better colour Th fiffVrLZZt"'^ """t *"P""°' ^ ''"' when the amount of wheat on h«nd was «, ffieS,?/ if u^""'''"' ^''^'^ '""'on- «"< curacy of the concluMons drawiVf r„m h * it" " u"'""*' *•""• ^''^ ««'''"'i«l ««= of very good colour, and nlthoTih a^n ay hoZX" f "^"^ ^'""'"^ ^^ f'^*^ 0°"' .is. it does not contain nea^ bo much iten^s sfaSrP " '" '\" f'"""'^' '""•'^ .trength of A is almost equal to that of C«nd wLn^K ^ C nevertheless, tho baking into consideration. A rank, distinct yabo'veC Better 'J!,?""" °^ '"^""V/ ^'^"'^''^ other .oason.. as it was not „rown he,f,l C hi i a„Tn„ "V"'^"'*;'' ^'•°'» A ir from tho unsuitability of the soil condition. ♦!„ ^ "''^""''1 ^^, *"«" "omewhnl pearance to C. A peculiar! rofSanWrt^;.?V ''^^ ^"uf "'"'■'' '"^"'"' '» "P" should be mentioned. Tho dough poducS from .h""' "f" T^''' ^"^^ ^' '^^«'"- bread of very good volume has so .fronf^ /a ''""''*''• "'*^""'f'» "»''« *" «ive tin that onl7a ven- sS ;uantitv of wf/ """"^f^J^^P^^^i over the sides of the very stiff. «o «tiff^d.ril,at tWs'^our Sdl" f^'^^ '^' ''°"'^'' '^'"^ *»>"«f°«' By referring to the L ' s it wH be sr^n S? l, T'Vl ""^"P"'" ^""'"R h«kers. 4 per cent Lro water th;nsTanW r- *'"'* ^*«»'7 ^ absorbed and retained about smaller quantity of glu en CnW ^' '? '"'^^ "V^* ^'"'! *'"'* '* '=''"*«•"«' « ""-^^ It is clear. 1hrefl^h^h?S ten! this str"^ ''""'-I ""'^^ ^"""^^""^ *** "P'^^'^- other. So many co;sidera^^:,^''w ve entir int'o' Zd^T •".•" *'f ,!".•*''' comiT:sr^*:?--Ja';di;rth^raT j^^^^^^^^^^ ^^t -r'-^'-'^ ^^^^ ^« spoken of as ' MacaroA? ' or ' Qo'se ' whiite « if'S'^ '' "^T^ '^^'^ "^ °^'- n rich brown colour wd having « U«d«i.oy to bo tLin ...d lough. Tlu. in-ido colour of th« brend .. qu|t« yellow but thi. Kivt, .n •pjKur.-nce o/ richnew and can only b« objected to on tho ground, of prejudic... TakinK all iu ch«r«..lc.ri..ic into" ,Sr«! tion, 1 havo no hMUation in .aying that tho bread produi.,: from thii Mmplo of wheot WM of excellent quality. "ueu» Winter WheaU.-Among mnUt wh..8t. Dnwi..,.', Gold, n Ihafl may be mention.-d m a .aricty rather low ui itringth but procluc-a-g go.,d l.'.ud uf pnl,. :,.,H.uru.' " a^ rather comp.u-t churaoter. Pudi «xn.. un-vortl.y „f g^n.-ru) cultivution, . .pc^-ially ,m account of tho peculiar grocni*h-yellow colour of il.o i.mi;!,) „f thr loaf, which in ,.l| the more remarkable when compared with thi- vtry pnh- olmmcUr of the oru»t Ti two .ample, of Turkey Red are of inten.t from many points of vi.w. and nJrve U. •how tho .trcngth of thi. wncat a. grown at Ottawa. J ho Ottawa .ample is a wkvttd pun, .train obtained originally, under the number aso, from the Kansas State Agri- cultural Kxiieriment Station. The AlLcrta .ample wa. obtainwl in commerce and may not have been .trictly pure. COMMERCIAL Fl.<)t HS. The three kind, of commercial lour .tudied wore obtained from ('anadian milk. Iho .ample, were all kept for .oim- time under uniform, dry ccmdition. Wforo bcinf tctw. and no doubt hold less moist uro when tho baking tost, were nmdo than th.-v woMld contain n» ordinarily found in commerce. 'Monarch' i. a flour made from Ontario winter wheat. ' Queen City ' i« a mixture containing flour from Ontario win- ter wheat and Northwe.Um sprinp wiieat. 'White (^lover* i» made entirely from JSorthwostem spring wheat. Although there is gome doubt a. to the exact ago of tho wheat. u«ed m the production of these floiiw, and though none of them reprownts n .ingle variety only, it i. intcregting to notice that, in regard to baking strength, they stand in the or.ler which would bo expected, the 'Queen City' coming almost exactly midway between the other two. Not only is thi. true in regard to bakiti^f strength (the summing up of the variou. propertle. of the flours), but it is true also in regard to nearly all he detail, noted in tho tablas. Of th. le three flours ' Monarch' wa. found to Ix! rnjch the beat for the production of pastry and cakes. ' Whito Clover' tho best for the making of very li^ht bread (Injing also highest in water absorption) while Queen City' occupied an intermediate position, reprewnting what may be termed general purpose flour. INFLUENCE OP AOE ON WHEAT AND FI.OUR. It is gen, rally admitte♦*•''''• '»»•« ,^r» Z,rX' rt • T "" """'^""y coniparinir the fiwur.-. ohtnined in tl.P two , . .« il.nt th,. M»„r iiMproved in tv.ry n«pect. tnkinir up . lariter .mount of w.r re aining „.o«. giring . loirf of large, volume and of better .h.^'oru.,tcxh«.Td ?h r?J '. 1 ' ''"•'; r'*°'P*^"» "' " «*' «"« ♦»•« •>""«»' had . tendency to fill hoHU n u •" '•". '•"' !*"''"' "•"'""• ""''•' ''fy condition, in „ glaw-.t .ppc hottIP It woJ, ar.prar that thi. n.toni.hin,r change in bating .tm.Jth „ , f^nve oMhN wL1t'o«„ 1 '"PPr^'"".- " ^"'*»'<" *«•*• •»>°«W -how that the bakiPK ^t^^S. v,..r ?♦ ! "Iway. be ra,.cd to approximately 102 by keeping it over for om y'»r. It may prove very valuable for aomc aectioni. of our country. VAHUTiONa IN rr,ou» stiwnoth due to so?i, and olimat... ™iz '.'c?.5ir:l„l'h^i"t"" "" '^'" "T'- ••■*" i..^.. «:, F* ;'xt.' '- *^"^ ^^'^^ ""'"^ ^"-^^ »'"- -- ton.icnc//h:„'i;^trd;i;:;:; t 1 O^tw. *WhT"i?°'.''"''.!!' «J^mp«rnd with IW ..r.-^J by .J H...I Fif. .1 irl:,. h.t tb« whole of thu d.ffmnce c.n U. .tIrlbuJed to that fiict alono. Ky ,.,frr^„„, ,^ .ftcll, richer ... g .it,.n than th«t irrown ,t Ottaw,. In thi. cni» incr,„,«.,| gluten «.n- ti>nt (let not imply incrfttmrf Imking »(n'n«tb. r„, Jh ""•''"'■' ""^7" "• »•''"«'"•• ClmmpLin g.re. .notber int.T.*tinK opportunity for ron.p.n.on.. Iho Ottnwj. .ample ned tl.irt,^m m«k. for .tr^Jh irrc th.m tl« l«t"or wcigK'ra. ' ""' '""""' ''*''*^ ""•' "'* "•• •*" '""'»'•' *''"« in liw"""^" *iT' *^""* " *:'" ** """"^ "•■» ♦»"' '^'"'""y ««1 Krowu „t Ottawa ]^' •',?"■*"' ^y •''•:'»-•" '«"*• thut grown the .om« *..,'on near Uthbri'lll" It U intrrcting to comparr the ro,„lu obtaincl wh.-n on.- variety hi., been i-jom- My that the .ample, have l„..n grown in the .«,„,. kind of .oil and ciin.ut... Thi. i. U„77'.'"'lr '"""••""♦■•'" " '* imp,«il,le on nu^t farm, to obtain two pi-ce. o land o^ .xm-tly the .a me character, and. be.ide.. en.-h «.a.on ha. it. own inj\u^ti". Indee. not only i,. the climate differmt every year, bnt even in one Heni,., diffe«.„; vanette. ,n the .„n,e fiel.l are .t.bjeete.! to different climatic con.lition.. For itialTce If many day. of hot. dry weather occur la.ting j.jst long enough to rip-n a very earlv m„t^;L" ^"?- *"''.t»'".«'"l'^«"'Jy '•hnnge. and remain, wet and cool until (he h,ter tT« e„^V"T r -"^ "'^•' *" '""^ « '•"•«' '» » ob-io"- that the early ripeni,.; v„ e' t e. can fairly be .a.d to have ,nature,l in an enlirt-ly different typo of «,a.on or Satd eiiite"';" n"J ^'^ '"'". ^""v-- ."p"-'- The e,pnir.„ "";';:.: 1 !„„l' , "• '•"':'• '^"'[T' "'''■"y" ^ ""- between the two flours mixed F«rh nf i^^ -^ ,'■ , '^ '-'"°*' *« *•>« "ean flour in equal proportLr L most tSesZ ofth ' "'^ '^""■'""' '" •''"'^'' "^ H and Ladoga. The flour prodS by mTw ! ti*^ four cross-bred those of the two paronU Tht 'ifl tl ^'i ^ ? ^'"^ T' "' " "■"'«' intermediate befvee,, is no doubt pos iblo h t in some asSr fZ' krZ '^ %''"'^ °* *^« '"•''«'• ^''''^ '' the same as those of one of Z parents the 11" T ^"^ '""^'"^ *>"«""«« sively that baking st.ength is not a ShpH-.T !'^«\'>«'^ ««'^'" t" «!>"«• conclu- VARIATIONS IN THE METHODS Ot BREAD-MAKfNQ. syste;rS;j4'X';rTtef;„ti;tsThe «' '% *'*; "'"^'"^ "^ •"-'^ -^ -'- the somewhat higher tLpcra^/rf f rferenfation%han ro^" "r'^'"''"" ^^ ^•^'^* ""'^ " importance to determine whether theTren^ h of 7 ' ' '*• ""^'""'^ " ">""" »' would remain essentially tL same whpn T V^ ^.°"' "' ^^^^t^ined by this method following modifications wro rr^fl tried- S ^^* '"'''^ '^ *'"''" """• '''"' in some cases made shorter by alTowiL th» ",! ^T',^'^ P*''""'^ of fermentation was that regularly required This change J^dtt'l "'° *" " '"*"""' ^'°'"'"« *•»•"> fl,« "'""^^/^nK 7 the different flours. It may, therefore, be safely concludpd thnf TEA BISCUITS. ^•.mnV.sTfllrr^ '?"' .^'""^ "'""'/"f ^'^ investigations into the quality of the nr-3* " ' " ^'"' ''"'' "■"'' *'""" *° ■""■«'*«'" t^«'> 'mtabilit^for the 'il I M production of tea biscuits. The term tea biscuit, it may be explained, is commonly used in Canada to signify small cakes made from wheat flour, usually unsweetened, but generally containing a certain quantity of butter or lard. In order to make the biscuits rise some kind of baking powder is used or else some form of sour milk with baking soda. It ia almost needless to add that these cakes are not cooked twice as their name would seem to signify. Baking Powder. — For use in these tests baking powder was prepared according to the following formula: — Sodium bicarbonate 24-35 grammes Potassium bitartrate 65-65 " Corn starch 20 -OO " 100-00 These three ingredients were thoroughly dried before being weighed and were sub- sequently intimately mixed. After some preliminary tests had boon made and the gen- eral practice in regard to the use of baking powders had been considered, the amount of this powder decided upon os the best was 1 -8 grammes to 50 grtininies of flour. Thj method of procedure was as follows: 50 grammes of flour were taken and to 45 grammes of this -C grunmios salt and 1 -8 gsammes baking powder were added. After thoroughly mixing, 4 grummi s of butter and 4 grammesof lard were added and thoroughly worked in. Finally the nccessarj- amount of water was added, being stirred in very quickly, and the dough, which was quite sticky, was immediately removed to a plate covered with the remaining 5 grammes of flour. It was then rolled out to about three-quarters of an inch in thickness, cut into the desired shapes and iit once put into the oven, where it remained at a temperature of about 240 degrees centigrade (464 degrrees Fahren- heit) for about fifteen minutes. The quantity of water necessary was found to be usually about 10 per cent more than that required for the production oi bread. In the process of baking, the tea biscuits usually rose to between two and two and a half times the height of the dough when put in the oven. It is unnecessary to give the details of these experiments. All the flours tested produced biscuits of about the same volume and though they differed somewhat in character and considerably in colour, the differences were not so striking as those ob- served in the bread. It appears that almost any flour will make tea biscuits of fair quality. The expeiiments show that the flours tested had sufficient strength of ghiteu to attain the necessary volume when the gluten nad not been subjected to the pro- longed influence of the yeast fermentation, .and when the quantity of gas evolved was not very large. For it must be borne in mind that even a well-made tea biscuit has a small volume compared with that of a very light loaf of bread produced from the same quantity of flour. In spite of the similarity in conduct of the various flours, under the conditions just mentioned, it is clear that one is not justified in concluding either that the gluten of all flours is practically identical or that the volume of a light loaf of bread is determined primarily by the quantity of gas evolved. The making of ordinary tea biscuits cannot be considered a test of the ability of ^rlutcn to withstand fermenta- tion or of its power to retain a large quantity of gas produced inside the dough. CONCLUSION. In closing, it may not be out of place to state that the whole of the work reported upon in Part I. of this bulletin has been done by the writer himself without any as- sistance whatsoever. It is hoped that in this way the errors due to that uncertainty commonly known as the ' pergonal equation,' have been reduced to a minimum, thnugh of cour.'-e they cannot have been entirely avoided. PART IJ. THE KELATIONSHIP OF COMPOSITION TO B&EAS-MAKINO VAIUE. By Frank T. Siiltt, M.A., F.I.C., Chemist, Dominion Experimental Farms. In snbmiltins to chemical analysis the flours disciis^^d in Part I., it was hoped that tho data so obtained might throw some further light on the rolationshij) of the composition of a flour to its bread-making value. This problem is by no means a new one; it has been attacked by chemists in both hemispheres, more especially during the past twenty years but up to the present time its satisfactory and complete solution has ehided the skill of the analyst. To bakers and those engaged in the flour trade it is unnecessary to say anythina: by way of emphasis regarding the practical value that cheimcal data would have, provided such data could be correlated with ' strength ' or oread-mnking qualities. For. incomplete as our present laboratory mithods are th'v furnish results of considerable value in the general or broad classification of flours if failing to distinguish between examples of approximately the same strength. In the testing of flours small quantities of which only are available (as in the early stages of much experimental work in the oross-brecfling and selection of wheats) the import- ance of a perfected chemical scheme that would give data translatibb. at o.ice into terms of strength ', would be still greater. It hiis been generally acknowledged for a number of years past that the quantity and nature of the nitrogenous compounds constitute the chief determinative factors in the examination of flours as to their relative values for bread-making. These com- pounds are known chemically under the collective ins protein, protcids or albnmi- noids^and their percentage is ascertained by r ^ the percentage of nitrogen analytically obtained by the factor 5-7. By mee: ^paration, namely, by knead- ing the dough under a stream of water, thus washi ■ ...ay the starch, the well-known substance gluten, which consists of the water-insoluble proteids, is obtained. It has been almost universally held that flours possessing a high percentage of protein, say 11 per cent or over, with a gluten that is elastic, resilient and capable of retaining a large amount of water, will produce more bread, and that of a better quality than flours containing a low protein-content (less than 11 per cent) or the gluten of which IP flnceid. non-resilient and stickv. THE NATURE OF GLUTEN. _ Gluten h.ns been shown to consist essentially o „ substances— gliadin and glu- tenin-and It has been a.sserted that the quality of the flour for bread-making is deter- mined by the proportion which the gliadin bears to the s-lutenin. or, again, by the total gliadin present. From this standpoint certain standards or limits have been' suggested by which flours could be classified. Thus, Snyder, of the Minnesota Experiment Station in 1!)04, said that in flour of good quality from 65 to 65 per cent of the protein should be in the form of gliadin. And in th" year following fl905) the same author wrote- as ni-r work on this point extends over a number of years it appears that it is more a question of total j-diadin than the ratio of gliadin to glutenin,' but so far as the writer is awnre the amount of this constituent so desired has not been stated Jnn« iSS^ No 60 'Grades of Wheat' (ibtperimentul Farms Serie.) published in iZ«if ; ^^,^'''*f r,* '^'' °" '"''' ^ tl"'* date had shown S^eL standard^ were not strictly apphcable. at any rate to the flours under investiwftion^ thn F^™ Laboratories. Further research during the seasons of 1906 and 1007 ,^-V -. o" STntetst'fii' *'; 'f'^i^ ""'"'"^'' (P«-lnTofi;rnoTds'rn'LT4' oLIiS" by Serials" '""' ^'"^ '"•" ^ ^°"«'»^^*^ '^^'^ bread-making values « COMPONENTS OF FLOLB IXLl ENCINO STRENGTH. lTni2f^ recently an entirely new view has been advanced by Mr. T. B. Wood of the Fbur' InVn Krfi'^-^''^ ? P"^^ ^"**^^^= 'The Chemistry of S rength of Wilat Flour, and published m the Journal of Agricultural Science, Vol. II., Part 2 April 1907 Accepting the definition of Humphries and Biffin (») that stre^gTh il 'the ca- dS t ""f^*"*^ J"'^ ""d *«"-P"ed loaves.' and leaving out of eonsfdera ion as a The size of the loaf is determined, according to this author bv ' the amount of ctTon'^Th"''^ "^ *^f -^T 'r^^^' ^-''^ '^'' f^^'-^d - th dough brdiastatfc S^h' ^♦^"fT'"'* '^ ^^''^ ^'^'^ '^"^ °* *^« '"«f '^ '«^'«ted by the expansion of the troAuo^AA •"* '^' ''^P"".''"" •' '" "^"^^t «'«t'°« t» the amount of crion d^ox de uTtT^. *^ fermentation. The carbon di.xide is the direct result of the spl Sg of tht^glXtnJutt'uifdnif^^^ ^S^,r f r^"^^ --"^« not consequent upon any chemical d^ent^ i^ coml^si^tloTrfl^^'nToror co"! stituents, nor are they due to the ratio or total am-^unt of its gliadin bu!?»Xril :raT::h;littinrw:7k" -^-^P-PO^*-- of certaiVl^Stair^^t' brTad^^^ing "^ comparable to that to which dough is subjected in •Journal of Agricultural Science, Vol. II., Part I. ' 39 cumulates « conflicting-and we must admit that^i.re are J many exceptto" wUh out apparent explanation that this theorj- can only be considered as tentativ? Th« P|^ent research throws the greatest doubt upon tb^ ' glLd n numW ' as a Ja'tor of i,-r, K .r "^- ^'■"/T" '^ *'"•' '^P^"*'"^ *h« hypothesis that strength is deter gTtfnin" *'rToS "offer:'" T^'^V'f ^ *\- ''^ '^e ratio of this cottituent to flln. VI' f- r^ , '" *'''* '"^"''« another explanation for thn strenrth of flour-tho ratio of the soluble salts to total nitrogen. It opens up a nnlTion wpII worthy of invostigation. At the present time, however, the dX are too feTt??umTsh n s„ffi,.,p„r basis for dingnostic purposes. lumish THE CHARACTER OF ANALYT.CAr. DATA AS , OMPAHED WITH THAT OP BAKIVO RKSUtT. to correlate. On the one haml we have the analytical results • on the otWfK f^ roSM^iber'^- " r ''''""f. r*^- ^^^"'^ •* ^« Tc^ii '^\r h • ot!^r chem st^ \Z , " n '■' " ']'^^' ''"°' "^ experiment, no matter how skilfu the ehe„,st) they can for all practical purposes be looked upon as representing fact Thus the percentage of mtrogen or of ash found in a flour will not apJrcSb v va^^ said to be equally true in baking trials, personal opinion being largely used as" n Sdc^ "nfih brinr'""'A" ''"•'• '^''"'' **'^ '"'^'^ ^'•°- ^'- b'^'^'"^ op' rations m., oc^- Z L . '"^"•:"'='~<^ ^y variations in manipulation and tempr-r:,ti"re. in the vit.l y^f he yeast and by a number of other factors. These factors tho bak,.; cannot. n,Utor how careful an.l skilful ho is. keep constant from day to d.v. or oven from ho r to hour-and the same consideration shows how improbable it is that anv two b kin^..^ ports wi 1 assign the same value to a flour. This is not said with .i!^nv inten ,o!, of Jo?r.r"M''' ^"king vnlnes-they arc possibly more reliable as a guld" 1 i, g flors than the chemical data-hut to make it clear that very serious^ difficritespie^ sent theo.selves in this matter of harmonizing results ^ ture 1 1 ""-T'T" "^ -u" '^''"''* ""'' '^^ '••■■'^''"'^ -xpert-practicallv . new fea- ure in the investigation-will eventually furnish a more sntisfaetorv basis f„. the \i'lui ^lon of flour tb.in exists to-day. Discussion of Flours— Series I., 1006-0. ..illedcrurtgthrw"nt.^of iml 5h ^'«''"r.\-.-''"- twelve samples from wheats 40 ANALV8I8 or Flours— Series I., 1905-1906. No. VariPty of Wlirkt, Locality nnd Year of drowtli. PI Aurora, C.K.F., liHft... . 8S Red Fife H.. O.K. K., IWIfi.. 8ft Soft RikI Fife. Man., I1I06, . . 8H Hard R.<1 Fife, .Man., 11I06. . . . 87 AMiiiiUiiu, .Man., limft. 88 Huron (selected) C.E.F., 1!K(5.. 90 :(iiatinean, C.K.F., WOft 91 ,9J3, C.K.F., I90&.... 92 Turkey Red from Kan.*-.. . . 9fi lAdvanoe. C.K.F., litOo. . . 98 !l>ounI, C.E.F., 1900 .. , 99 ,Colora 91 |9J3, C.E.F, 1909 [' I 92 'Turkey Red from Kansas. . 95 (Advance, C.K.F., 1!»05 98 ;Laurel, C.E.F., lOoo 99 Colorado No. 30 from Colorado. (tI.ITKX Wet. 3B 79 43 071 •W67J 41 4.^! >";2 2s, where comparative results nrr requirpd. .-^f making the tests at the same period or season of the year and of having n.,)isture ileterminations made on the flours at the time of the trial as confirmatory that the flours have been alike influenced by atmospheric condi- 41 J_ ■84 »7 130 i 6i" 93 •78 ■HiV ■Si 114 91 UK) 91 «7 95 7« 101 91 7« 94 tioiu. In thk conufctiou it may b. stated that U,>ur. proJaced and analyned in the winter will .f exposed, as in bag*, till July or August, frequently »how an increaw ot between 4 and 5 per cent in thejr moisture content. Protein or Album inoida.-The percentage of nitrogen as obtained by the Kjeldahl inoiir " "" ''''•''^ ^*' '•"' ^''°'°'' ''•'^ """^ *''« »««"'' recorded as protein or album- Eefennce to the table of data reveaLi that eongi.lerable diffennccs exist between tlie inembers ot this series in this important constituent, and hence in their nutritive vnliKs. Ihe latter part of thia statement is, of course, open to question since the nu- ll itiousness of a broad must be in a sen*; d-p'nde.it on its .lis-..^til,iliiy, but ih this 19 iin unknown factor as regards the presint investigation and one which could Ic t.j a mark.d degree m,.dified by th.- skill of tlie bread-nmker. wo must conclude, and the cono.usioi. cnnnot be far from the truth, that in a scries of flours all making palatable I iv'd f!c !' vcc-tj;^. „{ pniti'ln imirks their relative nutritive vnliie. Further, it seems more than probable that the percentage of protein is of gr.ater signitiennee thiin merely indienting nutritive value, a matter upon which, curiously enniigh, both baker and consumer place little importance. It appears to be a factor of .unsiderable diagnostic value in determining the ' strenfith ' or bread-making qunli- tic<. Thus. Mr. A. D. Hall. Director of the Kothnmsted Experimental Station, who 1ms bivn making a siieeinl study of quality in wheat for some yenrs past, wrote in 1004* • .Vlthough the main question of the cause of 'strength' is still unsolv.-d it is clear that for the purposes of a seWting test among a number of new varieties, grown side by side, It will be sufficient to detenu ine the total nitrogen. The total nitrogen, as we have seen, fails to measure ' strength ' in any absolute sense, but when wheats are grown under the same conditions, the order of their uitrojien eontent will be the order of their strength, or very nearly so.' This agrees very well, speaking generally, with the results obtained in these labo- ratories, in previous investigations. When discussing the correlation of the analytical data wit!i those from the bakinjr tc^ts of the present inquiry this matter will again be referred to, and it will then be seen that in the total nitrogen-or what is the same thing, the protein- (since this is obtained by multiplying the total nitrogen by the constant 6-0 we have a iiiensure of 'strength' of considerable value. It will not be necessary to enter upon any discriminating discussion of these flours from the stiindpoiiit of their protein content, since the object of this work is to ascer- tam what correlation of the dnt:i might exist rather than to classify the wheats It may however be remarked that in No. 92 we have an excellent example of a winter wheat with a high protein content. This sample of Turkey Ked as grown in Kansas, IS at .Mst sif-inhcnnt in showirg that such wheats ,lo exist, in spite of the commorlv held view to the contrary. Gliodin.-Jho water insoluble protein of wheat flour, more commonly known as gluten, has bee n shown to consist essentially of two albuminoids or proteids. alike as regards tneir nitrogen-content, but diflFeriiifr in their physical characteristics. They have been nan^ed gliadin and glutenin. Gliadin is a glue-like, sticky body and serves to bind and hold together the non-adhesive, iion-phistic glutenin (as well ns the starch) w-hen the flnur is moistened and kneaded and allows the resultant dough to ' rise' under the ferment- tive neti( n of yenst. In the prefatory note we spoke of the importance that has been placed by some chemists .... th,. ratio that these constituents bear the one to the other and indicated that our previous work (Bulletin 60. Experimental Farm Series) did not support the I.osit.on that Snyder had taken, viz.. that a good flour should contain from 55 to 66 ptB cent of Its protein in the form of gliadin. The results of the present research ajrnin show that such liniits ea.mo^bc regarded, even approximately, as those within which • Tho question n! quality In wheat. A. D. Hall. (Eng.), Vol. XI.. No. 6. Journal ot the Board of Agriculture 42 .. nu,.v bo po....^ „u, ,,.„ ,, „, „,„„. ^„ .,.^„^.^,,^. lorpon! Thy hth b'Sr^ «. t„I!7oT-lM'' *°' *^K *^^!""''"«t'<»> Of «H«"lin i. based on the fact that this con- Compnrnt.vel.v ,1,^1, d,ff.re,.cos in the strength of tho nlcohol nsn.l. nmt.rially nffo,.; /V.-ur; ' Five /f.^^ Strength of Alcobol by vr.'lrtt. Per cent. 80 6-2 -5 66- TO- TS- IMr n{ fh^ Woodn Milling Co Ollnd II. S-36 S-30 5-24 4-71 3-41 rroporilon of Protein. in th> form i.f fillalin. 54-0 63-4 52-9 47-4 34-3 1! 17'^ -^"'"^^^ '■!!""''°° "^ ^"' ^'"'^ ^"'^ "'h con8tit„;nf«. as well as fronHn .^Hp^v / M """.^ '"••'^"'"7 ♦'^''* t-haracteri^*.- .-homieal work, and henco are not "tnctly eomparahio with analytical datn of tho dati f,,,,^ .},^. h„k,„g t,;„,^ ^,ij,, ^j^^^^„ ^^^^ ^j^^ annlvtiral work *'''"'"'•*'"" l,i.,l,Vr ';^'"'''?''' " ;""'!•'' "' *^'' "■'"'* >''"'*■" '^ "" important f.Hor. In flours of mav L fl U "* ^"'T' '* '»/««"'^"t- «l««ti<'. finn and cohesive; ,„ poorZrs it may be flabby, n//« resilisw^, soft pnd sti'jky. ,V„,aflrv.-The piihHoatio., of Mr. \No^ of Jr w"ol f "" ♦''^rr^'-" P'-^'«"'«'>d "e not strictly com- f til.- h.vn..ll,c.,, be ™ »,„„d «,». The f„l|,„i„j „,e tho J.M, Uie onl^ki ,i h.H.r :t.Sr,:i"s'.'„VLl"'™' '""• '""■ ■"' -■ "■""" -.-'..ion '*s'i;' riour. \ 'iliinii- of r^oaf. SuKars No. 86 ,„ ''-'^ '•••■" " 83.; .■;;. ^ •«« " s:..:.:: ^ -s* ((or •**■* '78 « 87 .W 1-20 « ss •• •■ "'>t 1-01 " S;:;;;; ji!:; « nj -I'S 1-14 « 08.'.'.'.'. '*"* l.ol and left standing ovor nieht V the end ". ^"f ?'"" ''^■'"■""■•es of 70 per cent alco- *uKar, were entirely dlosolved.' ' "' ''°° examinati^u showed that the Of th'o^'r "•""■ "" •"" ""••°»"« '■> -mple, N-os. 86. 91 and OS for th. dnt.rmlnation COHBEI.ATION or THK DAT*. how ?.Mirc!irnrr'i ty ::;,:e'l:;?hol^ ^ ''^'T "-i.'-^ •="-"'-'"« «-'• of the th^ eoiunu- tS:^trt^hi?tKrHrfc: ^ r;.!'''- «""" - -«* aide by .ide in the arralZentcitriMti ''"" ''^^-"•'"'tion, have been placed. Relationship ok Protein to Oluddt and Dry (Jluten-. Pn.t. liliodiM. Hry Oliitrn. No. 92. ■. flO. ■• 96. .. 01. •• U). .> riX " m. " m.. <• m.. .. 81.. " H7.. M 8n . . 18 1.1 . K) iV) 14 42 u m . 13 «i , i:i 33 13 32 11 7» 11 M 10 60 !» 40 y 17 .Vo »2.. !>5 . U9 . tw HI, . 8 08 7-29 718 . 6 72 6 61 . « 49 . 6 38 . 6 04 ."SM 4 86 4 21 393 No. 91 !M». 92. 110. !«. 98. 88. 8*!. SX.. 81,. 87.. 88.. 18 70 18 67 1808 17-8» 17-30 1817 1813 14-89 1409 12 01 10!t7 10 62 There seems to be little doubt, therefore hut tJiaf ♦l,^,^ • i .• . . Ies8 close, between these detemi „ ions T:» I '" ",'*l«t«"8hiP. more or gluten will increase aTd de^^l7^^\t^ 'I'^J^'^''''"'^ f ^"'''''" ""'^ "^ '^^ ro^larl, and without any 'rtant d^r^n^^* "' ""^ ^"^^'"' "^°"*^ «PP»-"*'^ -^ Kluton, hut,here:™forTw;r i^vHetTfint " '"•''"" '^^ '^ '"*^-°* — — - ■ -r - 1 .--, — - s 7 -- . / . - - v~ — 7 - — --- — 9 -— (. » - . . \ * — ; f ' --■- f ~ * t -- -^ 1 'i s ^ ^ ' — 7 r-- - \ *J ^ 5 « / V, 3 w rt c + — - — T*r' — . ■ 1 : 1 / / r / \ \ - - '7 — n N ,^' / \*/ ' 4 \'. i 1 ~ - - ■ i — O w 1 / — / I r i ""' «p / / 1 1 n ,^ / / j Z 1 9: i'lrfp' i ■s* .^ / \ \ ~i\ « c ' • ■ ' g If -■ ■ ■. ■ t i i — I- — (• i i' 1 Q£ « S '««l «„,| ,he ex- Ic- .h« tr..„d i. .ho^ame^ou^hoT ^" "'"'"""""'•' '"^"^""""' *"" "«-"♦»"- .xcoSrn:ir£:.t' ir i:;;' r "•''""• '','^i" •"• -- «»•««■ -"■ the though, a. niroady remarks L"ir It 1 i'°-; '--';'«'. ^'l"w ono another clo«,ly. that gave a decidedlylabby. Jt .til nU^ni^Jl"^"' °"'?:..".^ '»"; -''»'^- -"- r«ther ajrrecment between the nro ei„ «n^ n°n-re.il,ent gluten. Th.» rrlutionship or /act is that the procentago of nrote^« ^7 • lu"""- r"'**' ''''''•''••■• i>'t.r,.Hti„g of gluten. a« .ep^rat^ XhanSy 1. ^1^*1"'^ ^' " "'"'"'"'' "^'"•'""•- »"'' '^.t twrerS"K g'ltist :s„:;'u\5r ? "•f.^'"'^"' ^""^•''''- - •--»' •- ...rp'z^it^' ~ S ... tion it wi b« plain that whil« thVfU„!i „> I ""t'ce«l- Ilowcvor. on olom-r impt^c- the iome (with one cxiptTS the larJlf ^^ rT" *'''°"R»'«"t 'he ,«.>ri,., romnins fir«t five flour.. NosTl M M «r/„i i'ru" ^"5 '""" ^"^"'^ f"' the series. Tho Strength and perceniagi oJ'p!J"tei! dfadin anT ''/'"'f ^ ''"/" '""' "" *° fi'"^-'^ tinct though not abS corr^io'n inJ^^"5''^' f'V'"^ "'"''" *'"'* »'""' « ^Ih minations of No. 01 the 1^^^' fl-~ *^ '-"'' ^ ^'"^ ^"' *'"' *"'"*"" '^'■♦"- parallelism. "* """" °" ^''^ ^'""•' «'•« «''-v a. more or Io.,s close Discussio.v or Floubs.— .Series II., 190<}.-. theJiheaZ'rwe^Tfit^rrCiit^^^^^^ t""'" '^""'^ '" ^--''"' '«"«• Of two Dnrum. The r^ults rtr.mf„7„Td ^k n\^^^^^^^ '''' '''• ''"'• -'' second group of tables in Part I * **"' '^"'^^ ""' k'^*"" ^n the • Journal Am. Chem. Soc. vol. xxlx., No. «, pp. 910.9M. lie •go* £lSoS.1SSSeS£SS;?:x'U8S»S?slKSSS?SSi&S& S ; a.- ! .a Six ^ . ^ ^ ^Q ■;: ,.') ^ i, ,A eo '▼ lA ^ lo lb « V > lb •* ^ lb 5:!?SRRSr:ciS.-:SS8S3Sf»i?.&SSRSSfJS;feSS 1 ^ i 3 3 .¥•-8 O ^'Ul N " 8 X X X 00 1^ I- 1* t^ X t^ X ■^* t* X t-- ic Ob fr* t^ w t-- (-- 1-- r» X X X X -"I i I t "3 t "S o a , B .3 =y. « s - ^ s 'Mil 3tJ I, 08 aj £t cl'^ S^i; ta >H -aaqmiiN j ||§gS§SSS|=£§gg§§ngnggSg7g^|:§Ss HI o s •c cJ5 3 O ■n ^w ^.1 5 J 1 I ».^' ^,2 "21 s : : £ s k fjl I SI a a. 'J ■=? = = - ffl « ffl N CC »> ffl W ei Jl ffl W ff I CI Tl CI «■! CI CI W « CI CI CI CI CI « CI CI M ^3^3^ — « — «c«OCiiDtr:*iec«c*;ci"t'so«eo-fisc". t*wict" 'otSSis Si! iac'S&S Ss = ilS!H?itSS§£3ess2 wrssjxs? li5USS3J*S:'is3r;S5S giSJi-JSS J-E-E- Si H" 57—4 ■.i*liniii^ ' as in mid-winter. Protein or Albuminotdt. — The percentages of protein range from 7 '76 to 15 -SB, li'iiits which again (tive evidence of extremely large differences in nutritive value. We have also in these figures a contradiction to the widely accepted view that spring v.hf fitf are necessarily rich in protein. The Durum or Macaroni wheats — Kubankn and Gtoose (Nos. 122 and 123) — are characterized, ns mipht have been expected, by o high protein content. It is a t.vpe in- variably rich in gluten, though not yielding a flour, according to the general impres- sion, that is suitable for bread-making. Samples Nos 103 and 161 are both Turkey Red — the former grown at Ottawa, the latter at Tiethbridge, Alta. No. 103 coTitains 9-75 per cent protein. No. ^!^^. 12*43 per rent protein. It must not be assumed that this difference (2-68 per cent) results en- tirely from differences in environmental conditions during growth: No. 103 is a se- lected, pure strain, whereas No. 181 is from a commercial sample and most probably not pure. No. 181 is n further instance (see also No. 92, Series T) of a winter wheat with n hiarh protein content. Oliadin-numher. — As already pointed out, the ' gliadin-number ' of the flours in Series T. was decidedly low: thnt is, from the standpoint of the limits suggested bv Snyder. The same is true of the series under discussion — thp hiph^st ratio is 81 -7. iind in by far the larger number of instances it is below 80 '0. ' Wet and Drii Oluten. — Since, as we have shown, these data vary, for the most part with the protein, it is not surprising to find in this series very considerable differences. TTie nunlity of gluten cannot be measured as accurately as the amount ; it must be ad- mitted th^t as regards physical condition approximations only can be obtained. Hut frrnnting this, any relation that might exist between quantity and quality should be evident to some degree from these data — nnl no such forrospondence hes been found. TTndoubtedly the best bread-making flours are, as a rule, those richest in protein, but it is also true thot there are flours of excellent quality possessed of but a medium gluten eontent. Ocensionally. nlso. wp find n hiph pluten eontent associated with inf-^ri'-r quality. The neceptanee of these conclusione makes it eleir thnt the quintitv of glute-i for protein) must be reirorded ns but one factor, though, in all prnbnbnitv thp one of most importance, in the judgine of flours. The percentage of the nsb eonstituent in the gluten was determined. Kxceptinsr the results for the two Durum wheats fNos. 122,123) this estimation varies from -055 per cent to -ITS per cent. For the most part these flgures are much higher than those which would be obtained from the gluten of good commercial flours, a result due un- doiibtedlv to tho rt'xspTio" of n I'lrtrer nronortion of the br*"! p1pmpnt« in''id<"ital to the method of milling. Apparentlv there is no signiflcnnee to be attached to this — there are no indications of any relation between these results and the other data. Tt i'» of interrst. bowevpr. to note that in the ease of the DnruTi wbent«^ — 'Kn'^pnki • nd (loose — this pluten ash is much higher than in Buy other of the series — possibly due to n larger proportion of bran present in the flour. Ffufjorx. — Of dir. ctly-redueing sugars (e.g.. maltose) the amount present is very snail — ^from traces to '18 per cent; of non-reducing sugars (e.p.. cane sugar) the per- fputage \p larger, but still seldom exceeds 1 per cent. The Durum varieties. Kubank.T and Ooose, contain slightly more than any of the others of the series, with 1 "28 per cent and 1 "fiO ppr cent cane sugar respectivelv. Tf those twf> wbciits are excepted, the total sugars present fall within the limits, -62 per cent and 1 -22 per cent. DIAGRAM £. .i:»:mASE5+ 5 6? 10 li !? 13 1+ 15 16 17 18 18 160 ,^— -I — r 5 y BAKiHfisirafeiBi — <— ■ , . , =0.2:; — •raoTOPt ; — <-'— 1 — t — t — ; ■ — T — \ ilLSEttarjZl.._L_LJ ^ ' WE'; GLbTcIi i- i.0 JO tO ij 48 At with Series I., iio relation can be di»«5overed between the tugar content nn.. ... 8 07 .. 112 . . . 502 M 147.. ... 502 .. 1.34 . 4 !I0 " 132.. . . 4 73 .. 103 . . 4 ■(."> M 120 .. .. 4 05 .. lOfi... .. 3 99 " 11.2... . 3 88 .. 118. .. 3 7« Dry Cluti'ii. No. 14« 1901 " Jii 17.23 " 146 10 90 " }30 lUHl "122 16. %4 •■ 113 1«M " 114 IG 28 ■ 10» 1007 " 123 l.-,wi " l.^>l 15(» ■ 107 14 8li •• 141 1407 • 135 14 0.! ■• '4!t 13 !« • 117 13 81 ■ '30 13 71 " 13'.t 13 63 " 1-W 13-58 • 112 13 57 • 126 \SM • 132 13H7 " I'w i3ai • 131 13 03 •120 I2-.V4 " '34 12 35 ■• '25 12 31 ■ '«< 11 15 ■ 'IS 10 76 ■• '02 955 • lOli 9 .VJ The 'gliadin number' apparently bears no relationship to the protein; nor does it show any agreement w ith the ' Baking Strength.' Neither the ratio of ash to protein, nor of ash in gluten to protein, has, apparently relationship to the ' Bakinsr Strensrth.' any relationship so On Diutfraui II. plottiMgH uro giveu of tlw foUowiug valuM: ' liakioa Streustb,' Protein, Uliadin a<'d Wet uud Dry Uliiteu. Omitting for the moment cunaidermtion of the ' Buking Stre',•«, data. H. though the agreement i, not bo do.^ „ blr ^ T^I '"'■'""■ '""''''^- '« S^'"*- 1 That 7 ^YT'^'" ^""^^■^■- the«. d™^„,^;;J '-•• » ■...v.rthclcs. good evi- tion, (protein. ^^l^^^-^Ja^!:^^^^^ "it-gen deter^ina- factor, of prime importance in judging of the vJlu. .7 " *'""'« fti-'-ation. constitute poses, and eapeoiall.T i, thi. tn.e when taken in J J I " "■•"" ^"' bread-mnking pur- ac er of the gluten. The r^ult. tZ foil Z^oTtuT^ 1'V^ phj.icnfchar. relat.onri,.p between theae chemical data and < Ikinr^^J T.'^: ""^''""•" « 'l'^''"*'' •Baking Strength.' '""" "' «*" '" K'uten to protein and ;~-.K;r.'ckli"" risfnit ^r ?%" "^"" ""•■• "» •^••' Oh„l,„„ ™d Mr. A. O. Sp.n„,, .f ,1,. SZ~1 .J ' ^^ """"■ "' =■ "• S7— 5