. Canadian journal of agricultural science. Agricultural Institute of Canada; Agriculture. Hed Bobs. Taylors V/onder. Pelissier. Standard, Loaves from the Standard Varieties of the 1918 Crop. (Note the sunken top of the Ruby loaf and that the loaves from the durum wheats are lacking in volume.) The greater part of Saskatchewan wheat, liowever, is used for the man- ufacture of bread flour. Therefore, in this ease, quality in wh«at is indicated by its suitability for the manufacture of bread flour and by the characteristics of this flour which determine its suitability for tlie
. Canadian journal of agricultural science. Agricultural Institute of Canada; Agriculture. Hed Bobs. Taylors V/onder. Pelissier. Standard, Loaves from the Standard Varieties of the 1918 Crop. (Note the sunken top of the Ruby loaf and that the loaves from the durum wheats are lacking in volume.) The greater part of Saskatchewan wheat, liowever, is used for the man- ufacture of bread flour. Therefore, in this ease, quality in wh«at is indicated by its suitability for the manufacture of bread flour and by the characteristics of this flour which determine its suitability for tlie making of bread. In otiier words, we must consider both the milling quality of the wheat and the baking quality of the flour. Milling Quality The milling quality of a wheat as de- termined by the milling test depends chiefly upon two factors: first, the yield of flour, and second, the color of the flour. These two factors are more or less cor- related. By removing all possible flour from the bran the miller is able to obtain the greatest yield, but this is usually de- trimental to the color. Again, by milling the wheat so as to obtain flour of the best possible color, the yield is proportionately lowered. The miller must tlierefore bal- ance these two factors, the quantitative factor of flour yield and the qualitative factor of flour color, so as to give him the greatest net returns. The particular wlu> i*^ wliich may be milled so as to keep both of these factors high is considered to be (). high milling nualitv. The yield of flour as determined by the milling test is expressed in percent of the wheat milled and the color of the flour described or scored. The importance of flour color is due to the consumer's con- sistent demand for white bread. In gen- eral the best flour should be almost white with a faint creamy tinge. Baking- Quality The baking quality of a flour is indi- cated chiefly by the elasticity of the glu- ten, the volume of the loaf, the texture of the loaf, a
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