. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 557 Joint Contribution from the Bureau of Plant Industry, WM. A. *\k*A TAYLOR, Chief, and the Office of Markets and Rural %^ j£!&K&3'u Organization, CHARLES J. BRAND, Chief J^^^ji,. Washington, D. C. A May 18, 1917 A COMPARISON OF SEVERAL CLASSES OF AMERI- CAN WHEATS AND A CONSIDERATION OF SOME FACTORS INFLUENCING By L. M. Thomas, Grain Supervisor, in Charge of Milling and Baking Investigations. CONTENTS. Page. Introduction 1 Factors of importance in determining the quality of wheat 2 Mil
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 557 Joint Contribution from the Bureau of Plant Industry, WM. A. *\k*A TAYLOR, Chief, and the Office of Markets and Rural %^ j£!&K&3'u Organization, CHARLES J. BRAND, Chief J^^^ji,. Washington, D. C. A May 18, 1917 A COMPARISON OF SEVERAL CLASSES OF AMERI- CAN WHEATS AND A CONSIDERATION OF SOME FACTORS INFLUENCING By L. M. Thomas, Grain Supervisor, in Charge of Milling and Baking Investigations. CONTENTS. Page. Introduction 1 Factors of importance in determining the quality of wheat 2 Milling yield and flour color 2 Flours of high and of low strength 3 Loaf volume and texture 3 Water absorption 5 Classes of wheat studied 5 Milling yield and related factors 6 Yield of flour 6 Yield of bran and shorts 7 Moisture content and flour yields 7 Flour yield and weight per thousand 9 Flour yield and weight per bushel '... 10 Color of flour and bread 14 Relation of yield and color to test weight and soundness 15 Inseparable foreign material, flour yield, and color of bread 17 Flour strength 18 Comparisons of loaf volume 18 Comparisons of texture 21 Relation between crude protein in wheat and the strength of flour 22 Protein content of wheat and flour 24 Water absorption of flour 25 Summary 25 INTRODUCTION. The task of placing wheat classification and grading on a scientific basis involves a consideration of two important problems, the first of which is the investigation of the fitness of the several types of wheat for the manufacture of white flour and the adaptation of the flour from these several types to the manufacture of different kinds of bread products. This primarily concerns the division of wheats of distinctly different character into general classes. 1 The investigations reported herein were made in the Office of Grain Standardization of the Bureau of Plant Industry, under the direction of Dr. J. W. T. Duvel, Crop Tech- nologist in Charge, in coopera
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