Show test qualities of many grains milling and baking laboratory set up by agricultural department Prep uil 4 by t th ha united att at state t dip ament ot Airl culture tests test of it the ml 11 ing and baking qualities of tp upbeat beat rye and other grains are being made by the bureau ofa 0 economics united states department of agriculture at washington in a milling and baking baiting laboratory laboratory specialty specially let up tor for that purpose abe work has played an important part in fixing firing federal wheat standards and in de determining the milling and baking qualities of new varieties of wheat determine value of wheat the value of wheat almost entirely depends on its milling and baking quality which in an be accurately doter determined ter mined only through actual milling und baking tests the department says the milling Is done on an experimental mill composed of four single stands of rolls of 6 by 0 6 inches in size and including a small box sifter the system of milling wed used although not nl al together comparable with that used in commercial milling gives elves results that indicate as truly the relative milling value of different cheats as tests maile made on commercial mills each gain sample Is analyzed for grading factors before being milled the size of the samples being about four pounds each the samples are prepared tor for mill ing on small cleaning and scouring machines patterned after those used in commercial mills the system of milling employed differing from that of commercial mills mainly in that there Is no continuous or automatic flow of e f stock from one machine to allot another h er the system includes five brea breaks s and eight reductions as made possible in some instances by using the same machine for two or more operations electric equipment the baking equipment includes an i electrically heated proofing cabinet electric elec baking oven dough mixer find and nat loaf volume measuring device the sponge method of baking Is used nil fill samples of flour being baked in duplicate I 1 the lie average of the two tests testa representing the baking data the same formula Is used in baking till all samples regardless of the class oi of wheat with the exception ot of the quantity of water added and the length oi of time used in proofing tho the dough all factors such as temperature of the oven are constant so that any differences shown in the bread will be due to the flowe flour and not to variations in manipulation of the formula and methods the bread ta Is judged for color find and texture of crumb one or two days atter after baking these factors considered in connection with the water absorption of flour the loaf volume and the weight of loaf determine the baking quality of the sample full details of the milling and baking methods and apparatus have just been published in department bulletin 1187 entitled entitle il experimental milling and baking copies of the bulletin may be obtained free upon re q I 1 ahe the department of agton D cr i 4 |