The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-03-11
importance Of Good Seeds
Shown IN Thorough Analysis
Market Value Of Grains Largely Depends Upon Quality,
and Quality Is Result Of Seed Selection,
Says F. M Lawrence = Z

The common cereals. wheat, oats and
barley. constituting the bulk Of the
grain crop of Montana, have two dis
tinct uses: Food for animals and food
for man. i.
AS food for animals. all three have
definite values. The market price,
however. Of each product is governed
chiefly by it's usefulness to satisfy hu-
man requirements. Thus, wheat in its
property to make good flour: oats to
produce good breakfast food, and bar.
ley for it's usefulness in the brewing
Of beers. gives to each a distinct com.
mercial value exclusive of it's feeding
value on the farm. ]
Wheat for Milling.
I: Wheat as SOLD through the board Of
trade is considered entirely from .
milling standpoint. Dry. sound. bright,
sweet. cleSn. hard kernels with large
percentage of gluten make a good
flour which, in turn, produces a large
volume Of good bread; and the bread
in wheat.
Good milling wheats Of the north
west are classified in the standard
grades as hard winter" or "Montaua, =
when grown from fall planting, and
hard spring and northern" when
sown in the spring. a
The semi hard and soft wheats are
usually deficient in gluten content and
have a secondary place in the market,
and, since certain distinct varieties
make up this class, they are classified
in the standards as western red" and
western white" for spring varieties,
and red winter" and white winter
for the varieties produced from fall
planting.
The Durum family of wheats, which
are also hard and are in special de-
mand for the manufacture Of lzaaca roni
are classified separately under the Du-
rum grades. The price Of soft wheats
is usually governed by the supply of
good grade hard wheats in the mar
ket. 49,
Good break making flour must con-
tain from 80 to IS per cent gluten
of good quality. -, -
Good Gluten Wheat.
Turkey Red and Kharkov winter
wheats and the Marquis and Canadian
Flies, spring varieties, frequently con-
tain 40 per cent or more gluten, 10
that in the making of standard grades
Of flour these wheats are worth a pre-
MUM to the miller. for they enable
him to blend, in the manufacture of
his product, some Of the soft varieties,
which, while deficient in gluten con-
tent make a large volume Of flour.1a~
To make gluten test is a very SIM
pie experiment. After wheat has been
ground into flour. the bran and shorts
being removed. weigh off assmail GUAM :
tity. say, 100 grams. and. with little
water. make it into q mass or stiff
paste. This mass is then allowed to
soak in q pan of water for about 20
minutes. Then, either under fau.
Get or in a pan of water, the starch
content is washed out by working the
mass with the fingers. The gluten be.
ing insoluble in water, remains in the
form of elastic gum. 1t usually re-
quires 15 or 20 minutes to wash out
the starch and the residue is again
allowed to stand IN fresh water for
Ing out all the water with the hands,
the gluten is weighed and the result
ant amount determines the percentage
of wet gluten in the flour. ~
Good Gluten Elastic. a
The relative value of standard
brands of flour can easily be deter
mined this way. Good gluten is elastic
in this state and poor gluten is brittle
or crumbly. 1t is this elastic prop
erty that holds the carbon dioxide In
captivity when generated by the yeast
in the bread dough. making the dough
light. Pastry fiours are usually defi-
cient in this property. either lacking
in quality of gluten or high percent
age.
Grades of wheat are determined ac-
cordine to fixed requirements, consid.
Grafton being given conditions and i'm.
PARTIES. Dockage, composed Of weed
seeds. broken kernels and dirt, while
not affecting the quality of the wheat,
will often reduce the grade. and q great
loss is sustained yearly by the farmer
through this. source. 1t is estimated
that the average 'dockage In Montana's
crop Of wheat this season will run up.
wards to per cent or approximately
100000 bushels, for which the farmer
pays the freight and receives nothing
in return.