A comparison of several classes of American wheats and a consideration of some factors influencing quality . d as meaning the water-absorbing powerof the flour, but the definition given above is the one far more widely used at the presenttime. Some writers use the term pile in referring to the shape and texture of theloaf. William Jago and W. C. Jago, in the 1911 edition of their Technology of Bread-Making, define strength as the measure of the capacity of the flour for producing abold, large-volumed, well-risen loaf. In this definition the term bold refers to theexternal appearance of the loa
A comparison of several classes of American wheats and a consideration of some factors influencing quality . d as meaning the water-absorbing powerof the flour, but the definition given above is the one far more widely used at the presenttime. Some writers use the term pile in referring to the shape and texture of theloaf. William Jago and W. C. Jago, in the 1911 edition of their Technology of Bread-Making, define strength as the measure of the capacity of the flour for producing abold, large-volumed, well-risen loaf. In this definition the term bold refers to theexternal appearance of the loaf and well-risen to the texture, but the terms seem tobe lacking in definiteness. - 4 BULLETIN 557, U. S. DEPARTMENT OF AGRICULTURE. the most important points. For a loaf to be of good texture thewalls of the cells should be thin and nearly transparent. To obtaina measure of texture it has been found necessary to resort to anarbitrary scoring system based on the ideal as 100. In order to demonstrate clearly what is meant by differences instrength as indicated by loaf volume and texture, figures 1 and 2,. Fig. 1.—Loaves of bread showing a wide range in volume. The volumes in cubiccentimeters 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, areintroduced here. Figure 1 shows the exterior of loaves having avolume varying from to 3,020 cubic centimeters. The volumeof the loaves, in cubic centimeters, in order, is as follows: «, 2,700;5, 1,855; <?, 2,400; d, 3,020; e, 2,170. Figure 2 shows another series
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1917
