The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1909-12-07
RESULTS OF The
|. DURUM BREAD TEST
CONSIDERING THE INExPERl-
ENcE OF HOUSEWIVES IN
HANDLING THIS FLOUR, GOOD
RESULTS HAVE GENERALLY
BEEN REPORTED.

A special bulletin has been sent out
by the Fargo experiment station re-
garding the results of the samples OF
durum wheat flour which was recent
ly sent out over the state for the pur-
pose Of testing it's bread making quail
tiles In the homes. Returns OF the
| results were asked for and a large
number OF the people receiving the
flour have reported to Dean e. r.
Ladd Of the agricultural college.
The reports show with but few ex-
ceptions that good results were OBJ
tanned considering the fact that the
housewives were inexperienced in the
handling of the product. In the bull
letin Dean Laid says:
There have been SO many requests
in the past from consumers through
out the state with regard to the value
of durum flour for bread making, that
it was deemed wise to send out five
pound samples to all those VINO might
make application for the same, and
who might care to test the flour to
determine its bread producing quail
ties and whether the bread produced
from the said flour was satisfactory
for home consumption. 1t should be
borne in mind that the average house
wife, having become familiar with
particular brand of flour, on changing
to new flour, finds that her first
Latch of bread is NOT as good as the
average because shs has not become
familiar with the hest method of
handling the particular type of flour.
This she soon learns ard, before the
sack Of flour is used, she is satisfied
IL the quality Is good. It would not
be strange, therefore, IL many of those,
who received for the first time sam
pie of durum and attempted to pro-
duce bread from the flour, should find
some difficulty both in the working
qualities of the dough and in produc-
ing superior loaf Of bread such as
would come from continued expert
ence in handling of this flour It was
thought, therefore, that, if third
of those who received the flour should
report favorably, the experiment
would be classed as satisfactory. The
people in this test would have an OPP
portunity to see for themselves whetil-
er the durum flour produced a bread
SuCu as Ln6y desired TO use.
Two hundred samples were sent
out to parties throughout the state
with the request that they test the
flour and report to the station the re-
suits of their experience"
A standardization of the results of
these experiments with durum flour is
made in the following conclusion to
the bulletin:
It is claimed by the farmers that
durum wheat, in the western part of
the state, yields much better than our
hard wheats for the same section Of
the state.
Farmers hold that durum is much
more disease resistant than other
wheats generally grown in the state.
That durum wheat produces as
much straight flour as either fife or
bluestem in the experiments at the
experiment station.
The number Of bushels required to
produce barrel of flour is no great
er than the average for other wheats.
1t is claimed that it takes more pow
er to grind durum than for fife or blue
stem.
1t has been shown that processes of
temperlng durum may nave marked
effect on the flour producing quality
of the wheat.
Bread from durum flour is equal to
that produced from the other flours
as found on the market
The bread is not so white as that
from the average fife or blue stem
flour. having more OF a creamy ap-
pearance.
The consensus of opinion is that the
flavor of the bread is equal. IL not
superior, to that produced from the
best commercial flours, being slightly
sweeter and having a more nutty |
flavor.
The bread from durum flour holds |
the moisture better than that produc-
ed from commercial flour.
The general consensus of opinion of /
those who have tested the flour in |
bread making is that the bread is
equal to that from other flours.