The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-09-10
TESTS OF MACARONl
Northwestern Miller Gives Results
Of Tests of New Wheat by
Experts.
Says They Do Not Support Position
Taken by Department of
Agriculture.

In order if possible to show the govern
ment department of agriculture that it is
wrong in it's "booming'' of macaroni
wheat, the Northwestern Miller has had
four expert bakers and chemists test mac
aroni -four secured from North Dakota
mill whose output is Of admitted excel
lence.
The experts were A. B. Howard, C. f.
Foster, Professor If. Snyder and DR.. j.
A. Wesener. A sack of the North Da-
kota mills best macaroni flour and a sack
Of its best spring wheat flour were marked
"A and 'B' respectively and the ex-
perts We're turned loose upon them.
What Experts Find.
This is the way the Miller chronicles
the result of its examination into the
relative merits of the two wheats:
Mr.. Howard found sample A. to be highest
standard and first putcnt maca roni and sample h
highest standard first spring patent except vol
ume. His system of testing is comparative. The
maca roni flour was reported yellowish fairly
elastic but short, the other white, elastic,
creamy. OF twenty samples of spring wheat
flour tested on that day, the average volume Of
bread baked was 1855. IS cubic inches, that from
the macaront flour 40; the average weight 7.37
| ounces, that from macaroni -four 17.19 ounces;
the average water used, 6.73 ounces, the macaroni
6cS ounces. Compared with sample B, macaroni
in water used. Mr.. Howard also tested the
1ours according to recipe for domestic baking
given by Mrs. Feuling in bulletin No. II, Decem.
Der, 1902 South Dakota department of agricul.
ture, and reported a volume for the macaroni
flour Of % cubic inches as against 124 cubic
inches for ssmple r. showing his own formula to
be relatively more favorable to macaroni flour.
wide Range Of Value"
Mr.. Foster reported that the samples were
we'll milled and approximately the highest grades
that could be produced from the wheats used In
| their manufacture. He found the macaron
tour % per cent less in volume than standard
ofontS u,d sold That t),x
| careless handling to which average fours are
INFECTED, and could not be classed with high
| grade spring wheat patents. He said: 1.-THE
wide range Of value between these two samples
as bread -four is clearly defined. B sample 1.-THE
| spring wheat -four produces loaf of greater
volume, better texture, better color, and more
weight of bread from given weight of -four
| and hence ia decidedly preferable In meas
| urement, weight, water, dough, moisture ant
quality the figures given in his report mark the
| decided inferiority Of the macaroni -four.
Quantitative Results.
Professor Snyder reported that sample T
(spring wheat hour) produced the larger-sizet
loaf, larger number Of loaves to the barrel
absorbed more water and contained better quail
| ity Of gluten and more rroteid matter than sam
| pie A (the macaroni -FOUR. In his test he use(
IA ounces of flour and the size of the loaf pro
duced from macaroni flour Xxi inch LEST
than its competitor; the weight As grams less
dry gluten, L less; md expansion of gluten il
millmeters 8 less. Professor Snyder furthe
says that when grown under the same conditions
macaroni or durun wheats do not contain an!
more protein or valuable nutrients than hare
wheats. =
| DR.. Wesener, in reporting, finds the spring
wheat -four to contain more gluten. less ash
greater absorption, to be Of far better color, t.
have a higher quality of gluten. to make NOR
loaves to tile barrel. to produce larger loaf
to have a higher quality Of loaf, to average
greater value and "a larger bread volume. H
made number Of experiments with the maca
roni flour, blending and bleaching 1t, the results
while interesting are not pertinent to the cas-
under consideration. He adds, however, re
mark which be Of value to those who contemplat
using macaroni wheat, as follows:
'The results of experiments in using this mac
aroni wheat -four in connection with other flour
indicate that It should not be blended with ther
by the miller, but should be sold to the bake
in its pure condition, that he may so use it a
| to get the best results
So much for the tests of bread made from mac
aroni -four. Summarized they do not verify til
conclusions Of the department Of agriculture no
do they contain anything to warrant the extraI
agant claims for macaroni wheat made by Secre
tary Wilson.