. Bulletin of the Department of Agriculture. Agriculture; Agriculture. COMPARISON OF AMERICAN" WHEATS. 21 samples. The volume of b is 2,240 cubic centimeters, which is about the average for this class, and the volume of d is 2,460 cubic centimeters, which considerably exceeds the average for this class; in fact, it is a little above the average for hard red spring wheats. It repre- sents, however, the common type of loaf produced from the stronger hard red winter Fig. 16.âCross sections of loaves of bread, showing a considerable range in the strength of hard red spring wheat
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. COMPARISON OF AMERICAN" WHEATS. 21 samples. The volume of b is 2,240 cubic centimeters, which is about the average for this class, and the volume of d is 2,460 cubic centimeters, which considerably exceeds the average for this class; in fact, it is a little above the average for hard red spring wheats. It repre- sents, however, the common type of loaf produced from the stronger hard red winter Fig. 16.âCross sections of loaves of bread, showing a considerable range in the strength of hard red spring wheat and making a comparison of this class with durum wheat. Loaves a, ~b, and c, from hard red spring wheat and having volumes of 2,520, 2,565, and 2,385 cubic centimeters and textures of 92, 95, and , respectively; cl, from durum wheat, having a volume of 1,955 and a texture of Three loaves from hard red spring (a, b, and c) and one from durum (d) are shown in figure 16. The volumes are, respectively, 2,520, 2,565, 2,385, and 1,955 cubic centimeters; the first two being above and the last two somewhat below the averages for their respective classes. COMPARISONS OF TEXTURE. Before going farther with the discussion of strength, the related factor of texture should be considered. Comparisons of texture £jO/?F-SCOff£ â 9 9 9~7 ro 93. 9 && ro 9 9 t-o 9**. 9 9 / to 9&. 9 && to 3 7 t-o /97 â¢SVK'W/iV-^ £JLSf?LJ/v) iW/WV3 £?££> BSfll KSMgWtf /AT- ^ HASS ;e â â â ^^ IbHBHHBBH/ 'â¢u 9SEEB9S9B1 /&â & â DB %A9 <*?{''£:&&&£' T-^sr7~L//=£r or ^ â ^-crcrsrer 9/.9 ; 9*?.& Fig. 17.âDiagram presenting a comparison of the texture of the bread from four classes of wheat, showing their range and the average for each class. Samples from the crops of 1911 to 1913, inclusive. similar to those of loaf volume are made in figure 17. As the t
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