. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fig. 14.—Cross sections of loaves of bread made from a high-strength hard red winter wheat and two soft red winter wheat samples of about average strength for this class. Loaf a, hard red winter, volume 2,445 cubic centimeters, texture 96; ~b, soft red winter, volume 1,950, texture ; and e, soft red winter, volume 1,960, texture Fig. 15.—Cross sections of loaves of bread made from hard red spring and hard red winter wheat. Loaf a, hard red spring, volume 2,615 cubic centimeters, texture ; 6, hard red wint
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fig. 14.—Cross sections of loaves of bread made from a high-strength hard red winter wheat and two soft red winter wheat samples of about average strength for this class. Loaf a, hard red winter, volume 2,445 cubic centimeters, texture 96; ~b, soft red winter, volume 1,950, texture ; and e, soft red winter, volume 1,960, texture Fig. 15.—Cross sections of loaves of bread made from hard red spring and hard red winter wheat. Loaf a, hard red spring, volume 2,615 cubic centimeters, texture ; 6, hard red winter, volume , texture ; c, hard red spring, volume 2,720, texture ; d, hard red winter, volume 2,460, texture 94. Figure 15 affords a comparison of loaves from hard red winter and hard red spring wheat. Loaves a and c are from hard red spring wheat and are considerably above the average, their volumes being 2,615 and 2,720 cubic centimeters, respectively. They repre- sent, however, the results commonly attained with the stronger wheats of this class. Loaves b and d are from hard red winter. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. Dept. of Agriculture. [Washington, D. C. ?] : The Dept. : Supt. of Docs. , G. P. O.
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