. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 18 BULLETIN 557. U. S. DEPARTMENT OF AGRICULTURE. Table IV.âGeneral effect of small quantities of inseparable material (other grains, seeds, dirt, and chaff) on yield of flour and color of bread made from hard red spring wheat of the crops of 1911, 1912, and 1913, inclusire. Inseparable material. Number of samples. Flour yield. Color of bread. Range (per cent): 178 40 34 so Per cent. Score. 94 7 to 1 to FLOUR STRENGTH. COMPARISONS OF LOAF VOLUME. The term " strength &
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 18 BULLETIN 557. U. S. DEPARTMENT OF AGRICULTURE. Table IV.âGeneral effect of small quantities of inseparable material (other grains, seeds, dirt, and chaff) on yield of flour and color of bread made from hard red spring wheat of the crops of 1911, 1912, and 1913, inclusire. Inseparable material. Number of samples. Flour yield. Color of bread. Range (per cent): 178 40 34 so Per cent. Score. 94 7 to 1 to FLOUR STRENGTH. COMPARISONS OF LOAF VOLUME. The term " strength " as applied to flour has been defined and its significance discussed, as have also the two factors of loaf volume and texture, which in this bulletin are considered as a measure of \SO£- tSME O/^ i-OS?/^ â S2o/ 33OO â s /o/ TO 3200 â 300/ TO 3 /OO 29 O/ TO 3000 20O/ TO 2900 2TO/ TO 20OO 26 O/ TO 2700 2^0/ TO 2600 24O/ TO 2SOO 23O/ TO 24OO 22 O/ TO 23OO 2 /O/ TO 2200 200/ TO 2/00 /BO/. TO 2000 /&OZ TO /soo /TO/ TO /eoo /ffO/ TO /TOO /^O/ TO /GOO. Fig. 12.âDiagram presenting a comparison of the strength of the flour (as indicated by loaf volume) from the five principal classes of wheat, showing variations and averages for each class. strength. In figure 12 a comparison is made of loaf volume deter- minations of five classes of wheat, including soft white wheat, with which a comparatively small number of tests were made. This dia- gram is so arranged as to show the extreme and ordinary ranges for each class, as well as the average, maximum, and minimum loaf volume. From the data here presented it will be seen that the soft white wheats are as a class lowest in strength, soft red winter coming second, with durum, hard red winter, and hard red spring wheats following in order of increasing loaf volume. The ordinary range in loaf volume for the soft wheats is from 1,700 to 2,200 cubic centimeters, for durum to 2,300, for hard red winter 2,000 to 2,500, a
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