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Show AGRICULTURE -, CHEMICAL PROBLEMS. y Milling Qualities of Utah hcat Prof. J. C. Hogenson, A. C. U. ' Investigations regarding the chemical chemi-cal and milling charactci isficsyof siome of the various wheats growniin Utah have been carried on since thc season of 1904, buKUhc first report of these investigations has just been published in bulletin form by the Experiment Ex-periment Station of the Agricultural College of Utah. The wheat industry of the state has received a new impetus during the last few years and .many new varieties have blcn amll arc being introduced. It becomes important to know how these varieties ' grown in Utah under various -conditions compare in their milling and chemical characteristics with the same wheat in other partsjpf the country, and to this end the investigations in-vestigations under consideration were begun. The work reported represents the analysis of ninety-one samples of wheat grown on the several experimental experi-mental farms, including wheat grojwn under both irrigated and arid conditions. condi-tions. The varieties include all the V more common ones grown in Utah-,ftt St? the present time, as well as a number of other promising wheats whicjif Iwvc recently been introduced intp the state. m The investigations were conducted by Robert Stewart, chemist, ind& Joseph E. Greaves, assistant chemist, the wheat being milled on an experimental ex-perimental mill. This mill has two pairs of 7-inch rolls,, one pair smooth and the other corrugated," " and a small sifter. It is drivenMy a 10-horsepowcr electric motor, and, like similar mills, turns out a straight grade of flour that is suitable for analytical purposes. The methods of analysis urt were, with very slight modification "-those employed by Snyder nnd included the usual determinations deter-minations as to protein content, the amount rnd composition fcf the gluten, glut-en, and the percentage ofjaeiditynft ash. The results are especially in f& tcrcsting as they show comparisons 4 between common bread wheats and -Durum' varieties -and rlso between irrigated ir-rigated wheat and that grown under ' semi-arid conditions. A distinct variation is shown in the yield of milling products obtained from the various varieties) and also in the same varieties fiom the different experimental farms. The variation 1 between the bread wheats -is as high as 10 per cent, while the variation be- , 'tween the Durum varieties is as high as So per cent. It is noteworthy, however, how-ever, that the average yield of flour was higher from the bread wheats than it was from the Durums. The average moisture content of flour from Utah wheats is considerably less than that accepted tiu the standard for wheat grown elsewhere in the country.. coun-try.. As a rule the moisture content of the Durum whca'.s is higher than that of the bread vanctics, although Ihc difference is small. The protein content of all the wheats' is very high, the average for the bread varieties being 16.76 per cent and for the Durum varieties . 17.14. The variety grown on irrigated land has the lowest protein content, j but when this variety is grown on j arid farms its protein content in- 5 creases. The protein content of the bran and shorts of thc'.brcad and Difrum wheats is practically the same The moist and diy gluten of all varieties 'arc very high, the averages $tfothcr bread wheats being 50 49 Por cent of wet gluten and 18,52 per -cent of dry gluten, and . for tM. Durums 466oBcr cent wet and 179 Pcr cnt 'riln this connection, as showing the influence of climatic conditions, it' is interesting to note, the differences in tljp gluten content of Blue Stem and Fife wheat grown in Utah, in the Middle West and in Mainc. The western-grown BJue Stem contained 24.07 per cent of dry gluten and 999 per cent of wet gluten. The same variety grown in Maine yielded 24.60 per cent of wet gluten and 11.32 per cent of dry gluten, whHe Utah grown fffwe Stem contained 45 59 W cent of wet gluten rand 17-39 Pr ccnt of i dry gluten, The differences in the gluten content of Fife wheat were practically as great, being as follows: Wet gluten Western, 26.66 per cent; Maine, 28.65; Utah, 45.70. Dry gluten Western, 10.95 per cent; Maine, 1 1.3 1 ; Utah, 16.39. The composition of the gluten of Uba.li wheats is also highly satisfactory. satisfact-ory. The proportion of gliadin to glutcnin compares favorably with the average, yvt the gliadin content in all is exceptionally high. According to the standard of 'acidity set by Snyder (0.09 to 0.15 jcr cent) all the Utah flours contain a relative high percentage, percent-age, most of them having a liighcr per cent than the maximum. American Ameri-can Miller. |
