Show I WHEAT VALUES IN N FLOUR What is Needed from the Farmers of Utah if our Mills Dills are to Hold their Own with Eastern Flour The is an epitome of an address delivered by C. C A A- of Salt Lake City before the up Round-up of the Agricultural Agricultural Agricultural Ag Ag- College of Utah on Friday January 1915 Gluten is the property on which almost wholly depends depends- The quantity and quality are both essential quality however more than quantity I Two flours converted into bread of entirely different quality I ty it may be good or bad as we say all owing to the nature of I the gluten not the quantity of it I Gluten is composed of two I bodies bodies- e. e and is the material which binds the flour particles together I to form the dough giving it tenacity tenacity tenacity ten ten- and adhesiveness The f is the material to which the adheres adheres- An excess of makes the dough soft and sticky a deficiency makes it lack expansive power A flour therefore may contain a large amount of gluten yet not make the best bread It may be deficient deficient deficient de de- de- de or excessive in A flour therefore has to be balanced balanced balanced bal by the blending of which together produce the desired desired desired de de- de- de sired result The flour miller therefore must know exactly what the quality of oJ his wheat is in order that he may be able to accurately produce this balance balance balance bal ance ance- Then and then only can he be certain as to the quality of the flour he is offering to the public Mr Mr- showed by actual examples placed before the the result in the flour of ofa a wheat carving a poor quality of gluten lacking the most important import import- ant material o of His demonstration proved that flour wi with th the extracted or of low content produced a loaf half the size of the balanced balanced balanc ed loaf although the weight of the is infinitesimal Besides Besides Besides Be Be- sides this reduction in size the bread is worthless worthless- He also showed that the best bread is Imade made from wheat flour contain contain- ing at least per cent of gluten gluten gluten ten of which the larger portion is in the form of the the expansive expansive ex ex- ex- ex pa sive power Also that high gluten flour increases the moisture moisture moisture mois mois- ture content and physical properties prop prop- pr prop properties p- p of the bread and the quality the quality the affects the size of the loaf loaf- Briefly then what we need from the farmers of Utah is our milling industry is to hold its own with the made eastern-made flour is the production of wheat of uch quality as will make the best bread The examples and demonstration demonstration demonstration dem dem- proved that the Turkey Turkey Turkey Tur Tur- key wheat grown in Utah and Idaho to be v vastly superior to the white and other varieties varieties varieties var var- too commonly grown at the present resent time and therefore our farmers who have the location location- condition favorable for the growing growing grow grow- rowing row row- ing of Turkey wheat should plant that variety variety- It was shown that the white are low in gluten content and quality and that tha t the Red Fife once thought to be adapted to this of the country to be almos almos almos al- al mos worthless for bread Where a farmer cannot grow Turkey to advantage and can grow the very best quality of white wheat he he- should use the Gold Coin or Bluestem BluesteIn The Red Fife should be altogether discarded it having no worthy vv orth place in the industry in Utah Utah- Should a preponderance of Turkey Turkey Turkey Tur Tur- key wheat be produced it would enable the milling industry of Utah to put out a product second to none of any flour in the country country coun coun- try tty and would supplant the present present present pres pres- ent importing of flour from other ther states where this wheat is grown Mr Mr- also suggested suggest suggest- ed that the State should step in inand inand inand and engage to experiment with each wheat farmers farmer's soil and determine determine determine de de- de- de termine for him what would be bethe bethe bethe the best class or variety of wheat for h him to grow He the operation co-operation of farmers grain dealers and millers millerD now while the legislature is in se session sion to demand le legi legislation to this end end- |