A comparison of several classes of American wheats and a consideration of some factors influencing quality . ncontent of durum wheat averages per cent and the extreme rangeis from 9 and 10 to between 18 and 19 per cent, with about 88 per centof the samples falling between 11 and 17 per cent. Figure 19 shows the relation between the total crude protein ofwheat and the strength of the flour within the three classes of commonwheat under discussion. COMPARISON OF AMERICAN WHEATS. 23 This shows a general increase in strength with an increase in pro-tein content, the only exception being with h
A comparison of several classes of American wheats and a consideration of some factors influencing quality . ncontent of durum wheat averages per cent and the extreme rangeis from 9 and 10 to between 18 and 19 per cent, with about 88 per centof the samples falling between 11 and 17 per cent. Figure 19 shows the relation between the total crude protein ofwheat and the strength of the flour within the three classes of commonwheat under discussion. COMPARISON OF AMERICAN WHEATS. 23 This shows a general increase in strength with an increase in pro-tein content, the only exception being with hard spring wheat havinga crude protein content of over 15 per cent. Between the lower per-centages of protein wider variation in volume is noticeable with allclasses than between the higher percentages. In fact, many sampleshaving a very high protein content are lower in strength than thosehaving a medium content. This exception is an illustration of the fact that total crude pro-tein is not always an indication of strength due apparently to differ- a/=?UOE rffOTE/N Or WHE/VT /=5£-/P CENT 3 /O // /S /3. Fig. —Diagram showing the relation between the protein content andthe loaf volume of soft and hard red winter and hard red spring from the crops of 1909 to 1913, inclusive. ences in the composition or properties of the gluten protein or, ashas been shown by the number of investigators, to the presence orabsence of associated inorganic In this connection men- 1 Guthrie, F. B. The absorption of water by the gluten of different wheats. In N. S. Wales, v. 7, pt. 9, p. 583-589. 1896. Fleurent, E. Sur une methode chimique dappreciation de la valeur boulangere desfarines de ble. In Compt. Rend. Acad. Sci. [Paris], t. 123, no. 19, p. 75-758. 1896. Snyder, Harry. The proteids of wheat flour. In Minn. Agr. Exp. Sta. Bui. 63, p. 519-533. 1899. Shutt, F. T. The relationship of composition to bread-making value. In Canada Farms Bui. 57, pt
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1917
