A comparison of several classes of American wheats and a consideration of some factors influencing quality . will help to visualize these differences. Figure 13 shows severalloaves of bread made from samples of soft red winter wheat and one 20 BULLETIX 557, U. S. DEPARTMENT OF AGRICULTURE. of hard winter wheat, all of which were grown in the same localityin the State of Missouri. Loaf a is from a sample of soft red winterwheat, and its volume of 1,935 cubic centimeters is about the averagefor this class; loaf b is from a sample of hard red winter wheat of low strength, the vol-ume being record
A comparison of several classes of American wheats and a consideration of some factors influencing quality . will help to visualize these differences. Figure 13 shows severalloaves of bread made from samples of soft red winter wheat and one 20 BULLETIX 557, U. S. DEPARTMENT OF AGRICULTURE. of hard winter wheat, all of which were grown in the same localityin the State of Missouri. Loaf a is from a sample of soft red winterwheat, and its volume of 1,935 cubic centimeters is about the averagefor this class; loaf b is from a sample of hard red winter wheat of low strength, the vol-ume being recordedas 2,075 cubic centi-meters ; while loavese, d, and e are fromsamples of soft redwinter wheat whichwere somewhat belowthe average strength,the volumes being1,815, 1,785, and 1,715cubic centimeters, re-spectively. In figure 14 loaf a isfrom a sample of hardred winter (Turkey)wheat which is considerably above the average for this class; in fact,its volume of 2,445 is about the average for spring wheat. Loaves band c are from soft red winter samples and are very close to theaverage volume for this Fig. 14.—Cross sections of loaves of bread made from ahigh-strength hard red winter wheat and two soft redwinter wheat samples of about average strength forthis class. Loaf a, hard red winter, volume 2,445 cubiccentimeters, texture 96; &, soft red winter, volume1,950, texture ; and c, soft red winter, volume1,960, texture 89. ^^s. 1 I I 3 . a Mr I _ : : :j d b c Fig. 15.—Cross sections of loaves of bread made from hard red spring and hard redwinter wheat. Loaf a, hard red spring, volume 2,615 cubic centimeters, : h, hard red winter, volume 2,240, texture ) ; <?, hard red spring, volume2,720, texture ; d, hard red winter, volume 2,400, texture 94. Figure 15 affords a comparison of loaves from hard red winterand hard red spring wheat. Loaves a and c are from hard redspring wheat and are considerably above the average, their volumesbeing 2,615 a
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1917
