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Show UTAH WHEAT BEST FOB BREAD PROFESSOR DECLARES Utah wheat is unexcelled for oread-making, oread-making, says Prof. C. T. Hirst of the depuitment of chemistry of the experiment experi-ment .station of the Utah .Agricultural college. Experiments conducted by Prof. Hirst show that the. cliniaie of Utah is very potent in Increasing breau-making qualities in wheat. Grain grown from imported seed shows a marked increase in these qualities over the seed from which It was grown. , "Wheat containing a high protein content is best for bread-making purposes." pur-poses." says Prof. HlrsL It has been shown that such wheat is best produced pro-duced in regions having a hot', dry growing period. Utah has a climate ideally favorable to the production of this -type. "Many varieties have been Introduc ed into Utah from othor portions Qf the United States and the grain grown from the Imported se"cd has been uniformly uni-formly h5ghor in protelnaceous material ma-terial than the seed from which it "was grown. In no year during- a five-year period was tho grain produced ac low In protein as was the Imported seed. This was true without exception with the nineteen dllferent varieties. "Tho grains moat grown on Utah farms for the production of flour for bread-making purposes are Turkey Rq'1, Lofthouse, New Zealand, Kofod, Sonora, Odessa and Gold Coin, arranged ar-ranged in about tho order of. Importance Import-ance . For .pastry-making (he order would bo reversed. All of these varieties vari-eties give a good yield of flour. That froui Turkey Red, and Sonora Is somewhat some-what colored, but that from the rest is white. "By far the best of these varie'ie.s for bread-making 'is the Turkey Krd, although the flour made from the J?! T-ihef Loftoouse. New Zealand, WhSX VaFi(rtle3 alsb 13 excellent fBin! n (C,0nts fIvo different proteins. pro-teins. Of these the gluten of the flour comprises sixty to seventy per cent and In made up of the two pfotetol-I pfotetol-I glutenm and glladln. It Is very hW y upon the gluten that the qual Hof SonPnnrdepends' and depends not QXVttbUt al3 U Ul Among the varieties raenMonod fir? VhL?Hr,ke Red f,0Ur ' 5S Kluten , nr h'sh proteln content- Its gmten Is of fine quality and of high wattr-holding capacity, m actual bak ing experiments it proved equal tf o l Indeed superipr to tho best flour prp f ducod In the bard wheat regions o' j f Amorlca. With this one may cOIH ; paic Geld Coin flour which has n W , water-holding capacity and wheue S'" ; ten i of poor quality. These 'i T i . rlet es may be taken as estremea. e i pastrj'-niaking the Gold Coin is u i perior to the Turkey Red becaus,;.,' its high starchiness. It Is Impossjj1. to make first-class bread for even . o -c. woil-seasoned Gold Coin flour, j" Mf excollont bread may be made y mh flour obtained even from nevr iu It Red wheat." jl |