Show Dark Types es o olea of I Wheat lea t Are e Best es Hard Vi Vitreous t reo u s Kernels Have Superior Qualities for Bread Ir Prepared by the United State Department of Agriculture That hard d. vitreous kernels of wheat have han superior rl r Cu qualities for bread making when compared rell with the starchy starch grains of the same me class of wheat Is indicated In Inn ina n a series of or tests rec recently mode made by J. J II II 11 and Hill D. D A. A Coleman of the Department of A Agriculture of ot certain classes e- e containing a high h h percentage e of or such kernels usually commands a premium over 1 the thc price paid for the thc and arid more starchy appearing of the same cla class because It Is 18 believed ed generally that the hard har J vitreous kernels have ha superior nuking making qualities This belief was recognized when the official om- om I cial ciul United States tates grain standards lards were promulgated ate and the p percentage e of hard and vitreous kernels was I taken cn as the basis for establishing hn subclasses s for the thc hard red spring hard liard 1 red 11 winter durum and white wheat classes Types of Kernels iTo I ITo To c establish definitely what relationship reIn reIn- I hII exists between the thc kernel I I texture HIli and 1 such fuch important factors i iI I as test weight per bushel hush I flour lour yield I loaf volume of or bread water absorbing absorb in ing capacity of lour flour and protein 1 content content con con- t tent nt specia 1 l studies s were undertaken I Samples of hard red rod spring hard red winter and durum wh ats were separated separated separated sep sep- into three types t IeS of kernels dark Jarl hard vitreous or amber spotted spotted spot pot ted td or mottled and yellow ellow or starch starchy Each Euch was milled nn and tested teste for the various qualities The resul results t showed that of th the three threet types t pes of kernel texture the dark type for earh class of wheat was con consistently hl highest hest In specific gravity usually highest in Hour flour yield and color of ot loaf decidedly superior In water ab absorption weight of loaf and crude protein content and slightly slight slight- I ly higher In ash crude fiber and acidity In the hard red spring nd hard red rell winter but not in inthe in the durum duru n. n the dark darl t type pe of kernel was also slightly highest In loaf volume vol 1 01 ume and text texture ure of bread brall I Starchy Type Superior The starchy kernel t type pc was sll slightly slight slight- ht- ht 1 ly sup superior in era a average e fat content of wheat for all aB three thle and ancl In bran yield I classes of wheat test tested ell and In the I durum wheat samples s pro produced bread of the greatest volume and of best hegt texture In almost all the Important milling lord and bread quality factors the kernels except of the durum wheat were wele Inferior to the other I Ul t types pe Judged from flom the standpoint of these the e fi elU averages eS it would appear that the dark kernels are arc decidedly superior to the other tn types s' s of kernels and that the starchy kernels are Just as de d- decidedly dC- dC Inferior Complete getups details con concerning the tests and results are given ghen in Department Bulletin No D 1420 Relation of Kernel Texture to the Phy Physical I Characteristics Milling find and Baking Qualities and Chemical Composition Compo Composition Com Com- po position of Wheat copies es of which may he be obtained as long as the supply supply sup sup- pl ply lasts h by writing the Department of Agriculture Washington D D. D C. C |