. Milling and baking tests of wheat containing admixtures of rye, corn cockle, kinghead, and vetch . -Loaves from clean wheat (a) and from wheat containing admixtures of kinghead seed:b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. : a. J J> » §JL -■- d 1 « l _ ^ f Fig. 4.—Loaves from clean wheat (a) and from wheat containing admixtures of hairy-vetchseed: b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. Cross Sections of Loaves of Bread Obtained in Connection with the Milling andBaking Tests with Samples of Wheat Containing Various Per

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. Milling and baking tests of wheat containing admixtures of rye, corn cockle, kinghead, and vetch . -Loaves from clean wheat (a) and from wheat containing admixtures of kinghead seed:b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. : a. J J> » §JL -■- d 1 « l _ ^ f Fig. 4.—Loaves from clean wheat (a) and from wheat containing admixtures of hairy-vetchseed: b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. Cross Sections of Loaves of Bread Obtained in Connection with the Milling andBaking Tests with Samples of Wheat Containing Various Percentages of Rye,Corn Cockle, Kinghead, and Hairy Vetch. The Results of These Tests areGiven in Table IV. Bui. 328, U. S. Dept. of Agriculture. Plate Fig. 1.—Effects of 10 per cent admixture of rye in wheat: a. Patent flour (check): b, patent flour(10 per cent rye); c, first-clear flour (check); d, first-clear flour (10 per cent rve); e, second-clear flour (check); /, second-clear flour (,10 per cent rve).

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Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1915