Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1906-09-29
PROF. THATCHER y
TELLS Or WHEil
Writes of Gluten Content j
Varseties of
Wheat

cles advertising prizes for ditfereait
varieties of wheat to be exhibited at
the coming Whitman county fair, in
which the statement is made that the
Chemists of the Pullman College &
have found that next to Bluesteili
wheat, Red Russian was the highest
in the test of gluten. The author Of
this statement has evidently been miss
informed as to the results of the test
made under my direction during the
past year, and in order that no incor-
rect impression in regard to this mat.
ter may become circulated among the
wheat growers of the county, / wish at
this time to issue the following state
ment:
The Experiment Station commenced
last year thorough study of Wash
intgon wheats and wheat production.
This includes of course, a study of the
milling values of the wheats as they
are now grown. Last fall we collect
ed samples representing as completely
as possible all the varieties which are
now being grown in this state, and
each of the several wheat producing
sections. In all, total of sc samples
were collected, comprising 19 different
varieties and coming from 25 different
shipping points in the state. Each of
these samples was analysed; a part OF
it was then milled in an experimental
roller mill and the percentage yield
of flour, bran, and shorts determines ::
next, the amount of moist and dry
gluten which the -four would yield was
ascertained; sponge and baking tests
were made on 80 of the samples of
flour, representing the best, medium,
and poorest flours of each of six varie-
ties of grain; and finally, the feeding
value of the bran and shorts from each
of the sc samples of grain was estim-
ated. The results of all this work have
been prepared for publication as bull
letin of the experiment station, which
is now in the hands of the printer and
will be sent free to all who desire it
as soon as it is printed.
The amount of moist gluten which
flour will yield is commonly accepted
as the best measure of the value of any
wheat for milling purposes. Other
things, such as the quality of the
gluten, the color of the -four, the abi-
ity of the -four to absorb and hold the
proper amount of moisture in baking,
etc., etc., are to be considered in
judging of the quality of wheat. But
generally those wheats which produce
strong" flour, i. e. -four which con-
tains comparatively large amounts of
gluten-producing ingredients, are apt
to be good in other qualities, or can be
easily improved in these by blending
with other wheats in milling. Hence
high gluten percentage is the first
consideration to be desired in a good
milling wheat.
The results of the gluten tests on
the 1905 samples of wheat were as fol-
lows, expressed in the usual terms of
moist gluten
The samples tested gave the follow
ing averages in gluten:
Bluestem, 1929.
Turkey Red, 1884.
Macaroni, 29.48.
Red Chaff, 25. 38.
Little Club, 24.27.
Forty-fold, 23.68.
Fife, 21.22.
Red Russian, 1898.
Miscellaneous, 27.21.
The miscellaneous samples included
three of Red Allen, two each of Sono-
ra, Gold Coin, and White Amber. and
one each of Genesee CANT. Purple
Straw, White Tuscan, Klondyke, White
Elliott, Jenkins Club and Rosaro.
The average percentage from these
tests probably show the relative val
ues of these several varieties of wheat
for bread making purposes. last year.
! Il will be noticed, however, that In