A comparison of several classes of American wheats and a consideration of some factors influencing quality . 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 se
A comparison of several classes of American wheats and a consideration of some factors influencing quality . 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. Fig. 2.—Loaves of bread showing a wide range in strength of flour, as indicated bydifferences in volume and texture. Tbe volumes in cubic centimeters and the tex-ture scores of these loaves are as follows : a, Volume 1,550, texture 84 ; 6, volume1,830, 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 wellas volume. The volume of loaf a is 1,550 cubic centimeters and thetexture 84. This is the type of loaf produced from the softestwheats and those of lowest strength. The texture is even, but thecell walls are thick and the bread is solid and heavy. Loaf h is alittle below average strength for soft wheats, the volume being 1,830 COMPARISON OF AMERICAN WHEATS. 5 cubic centimeters and the texture 90. The texture is uneven, a littlecoarse, and the cell walls are somewhat thick. Loaves c and d areof the type ordinarily produced from hard red winter and hardred spring wh
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1917
