The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-01-26


five bushels. A second double tier has
fourteen bins of ten bushel capacity
and In addition to these there are four
large single bins each holding fifty
| bushels
| The baking laboratory consists prin-
cipally of a sponge closet" for main
tanning uniform temperatures while
/ the coughs are being sponged and
raised, a small type of mixer and
kneader, two electric ovens for. bak-
ing, and an apparatus for determining
the volumes of loaves by displacement
To this list must, of course, be added
the various incidental supplies, such
as jars, pans, flour tins, graduates,
pippettes, thermometers. etc.
! Unfortunately for our work, the art
of milling, especially of experimental
milling, has not been developed to that
stage where we can absolutely control
the many factors affecting results as
can be done in the manufacture of
numerous other articles. Hence the
amount of experimental error must of
necessity be greater. The same Difficult
ty obtains, though to less degree,
in the art of baking.
Therefore, our first and most import
ant efforts were directed toward con-
trolling the factors. Independent of
the character and quality of the
wheat, which would influence our re-
suits. We were obliged to begin oper-
ations and then find out as we pro-
crossed what was needed in the line
of apparatus and methods Of proce-
dure. 1t was necessary to revise the
methods formerly used and during the
| first three months considerable re-
vision and improvement was made in
the apparatus used. Electric current
with resistance coils and rheostar con-
troll was substituted for gas and a
water tank in heating the sponge
closet
The apparatus used for measuring
loaf volumes by displacement was dis
carded and a new one using the same
principle was devised. A system of
keeping records on Sx5 inch cards was
worked out and all data regarding the
milling and baking tests and chemical
analysis is transferred to these and
filed.
total of $50 different samples of
wheat was received at the laboratory
up to June /, 1908. These were obtain
ed from the following states: North
Dakota, South Dakota, Minnesota,
Montana, Washington, California, Me-
braska. Kansas, Missouri Illinois, In
diana, Pennsylvania, New York, Wis
consin and Maryland. They represent
ed practically all types of wheat rec
Ognized on the different markets.
Classification of Samples.
In nearly all cases a sample consisted
of two bushels of wheat but in a few
cases the amount was from .25 to so
of a bushel. These small cases do
not give trustworthy results in a mill
as large as this one. In several cases
bushels and were subdivided until we
had an actual total of 1870 samples to
mill. These samples were classified in
to groups as follows:
Thirty three samples Of hard red
| winter; twenty -four samples of soft
red winter; forty-five samples of hard
red spring; thirty one samples of Dur
| UNI wheat and seventeen samples of
white wheat
From nearly every sample of wheat
three grades of flour were produced,
namely; Patent, first clear, and second
clear. This necessitated baking three
| loaves of bread for each wheat so
milled. Also a check loaf or stand
ard loaf, made each day with the
other loaves to test the uniformity of
| the work and the yeast section and to
| indicate what results ought to be OBJ
tanned from the various fiours being
| tested.
| About 500 loaves, in all, were baked
according to formula, using $40 grams
of -four, 10 grams of yeast, Is grams of
sugar. grams of lard, grams of
salt and enough water to make dough
of proper consistency. Each finished
loaf was carefully scored for points.
The most important factors consid-
cred in determining the value, based on
milling and baking tests, of sample
of wheat are:
Milling: Per cent of total -four; per
cent of patent -four; per cent of loss
In cleaning; yield or amount of wheat
required per barrel of -four.
Baking: Loaf volume; color; text
ure; absorption and weight Of finished
loaf.
Since our work was new we had no
! standards with which to compare it.
Perhaps the most important result is
that we have built up some standards
! tative If not as permanent ones. OF
course these results have been OBJ
! tanned with the crop of only one sea-
} son and must be confirmed by further
tests before they can be given out to
J the public as standards to go by. A
point which cannot be given too much
emphasis is that 1t Is impossible to
compare actual figures obtained from
the baking results OF two different
testing laboratories, because their
!. methods are widely, If not wholly, diff
: ferent We are very much in need
] of some uniform methods in this line
. of work and hope that in the near flu
ture we may aid in bringing about
such result.
Use Patent Flour as Standard.
From the standpoint of yield, OF
e amount of wheat required per barrel o.
= flour, good milling wheat should give
at least 20 per cent or II per cent tota
:; flour and from 20 per cent to rs PEI
Q cent of this should be patent -four.
It With the methods used in our labo
: ratory patent -four made from goot
2 hard red spring wheat should give
: loaf volume of from 2,400 &C. to $500 &C
6 that from good hard red winter shout,
: give a loaf volume of 1850 C. ITO 2,45
: G. G. from gooc soft red white
2150 c. G. to 1850 c. c.; a durum, fror
e 1850 c. C. to 1850 c. c.; and a whit
8 wheat from 2,1O0 c. c. to 1900 c. C.
1t These loafs should score AL in colo
g and in most cases except durums. the
10 do. With the later LIS or even Q