. The commercial status of durum wheat . .Fig. 2.—Two loaves each of durum and spring wheat bread—a later baking. Thetwo loaves on the right were baked from durum wheat patent flour and the twoon the left from the best quality of northwestern spring wheat patent. In thiscase the durum wheat flour is of an entirely different lot from that used in the firstbaking and was really of much better quality, the loave3 being as satisfactory insize, lightness, and color as anyone could wish, while the flavor and texture wereconsidered by nearly everyone to be much better than that of standard springwhea
. The commercial status of durum wheat . .Fig. 2.—Two loaves each of durum and spring wheat bread—a later baking. Thetwo loaves on the right were baked from durum wheat patent flour and the twoon the left from the best quality of northwestern spring wheat patent. In thiscase the durum wheat flour is of an entirely different lot from that used in the firstbaking and was really of much better quality, the loave3 being as satisfactory insize, lightness, and color as anyone could wish, while the flavor and texture wereconsidered by nearly everyone to be much better than that of standard springwheat bread. Plate V. Muffins made from durum wheat patent flour. These muffins were soradically different from those made of standard spring wheat flour and so muchsuperior in flavor and texture as to really form a distinct and unique picture shows very clearly their appearance and at the same time the class ofwheat from which the muffins were made. 70 o Bui. 70, Bureau of Plant Industry, U. S. Dept. of Agricultur Plate Bui. 70, Bureau of Plant Industry, U. S. Dept. of Agriculture. Plate ■*^ .IHH^. sM^lfiaB/^^
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectwheat, bookyear1904
