. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 4 BULLETIN" 557, U. S. DEPARTMENT OF AGRICULTURE. the most important points. For a loaf to be of good texture the walls of the cells should be thin and nearly transparent. To obtain a measure of texture it has been found necessary to resort to an arbitrary scoring system based on the ideal as 100. In order to demonstrate clearly what is meant by differences in strength as indicated by loaf volume and texture, figures 1 and 2, a e Fig. 1.—Loaves of bread showing a wide range in volume. The volumes in cubic centimet
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 4 BULLETIN" 557, U. S. DEPARTMENT OF AGRICULTURE. the most important points. For a loaf to be of good texture the walls of the cells should be thin and nearly transparent. To obtain a measure of texture it has been found necessary to resort to an arbitrary scoring system based on the ideal as 100. In order to demonstrate clearly what is meant by differences in strength as indicated by loaf volume and texture, figures 1 and 2, a e Fig. 1.—Loaves of bread showing a wide range in volume. The volumes in cubic centimeters are as follows: a, 2,700; b, 1,855 ; c, 2,400; d, 3,020; e, 2,170. showing photographs of loaves having a wide range in quality, are introduced here. Figure 1 shows the exterior of loaves having a volume varying from 1,855 to 3,020 cubic centimeters. The volume of the loaves, in cubic centimeters, in order, is as follows: a, 2,700; h. 1,855; c, 2,400; d, 3,020; e, 2,170. Figure 2 shows another series. Fig. 2.—Loaves of bread showing a wide range in strength of flour, as indicated by differences in volume and texture. The volumes in cubic centimeters and the tex- ture scores of these loaves are as follows : a, Volume 1,550, texture 84 ; b, volume 1,830, texture 90; c, volume 2,330, texture 94; d, volume 2,660, texture 97; e, vol- ume 1,950, texture 88. of loaves in cross section, illustrating differences in texture as well as volume. The volume of loaf a is 1,550 cubic centimeters and the texture 84. This is the type of loaf produced from the softest wheats and those of lowest strength. The texture is even, but the cell walls are thick and the bread is solid and heavy. Loaf & is a little below average strength for soft wheats, the volume being 1,830. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original
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Keywords: ., bookauth, bookcentury1900, bookdecade1910, booksubjectagriculture
