The Bozeman courier., 1927-11-25

Montana wheat mas as much or more
milling value as have similar grades
of wheat in Canada, is the conclusion
reached after a careful study of the
grading systems of both made by the
state grain inspection laboratory at
Great Falls and the Canadian govern
ment grain research laboratory located
at Winnipeg, working in cooperation.
A pamphlet giving the results of all
tests made at the two laboratories has
been prepared by George Moran, chief
inspector at the Montana grain tnspec-
ton laboratory, and published Icy the
state division of publicity.
The questions discussed at length are !:
How do Canadian grain standards COM
pare with the United States grain stand
ards? What Canadian grade would be
assigned to American grade wheat hav-
ing a United States grade Of No. l hard
spring, No. dark northern spring, No. 2
dark northern spring, etc? The study
of these questions was begun in March,
1927, and the results are now published
for the first time.
Both milling and baking tests were
made on every sample. In order to make
fair comparison, it was decided to elm
mate all minor factors of grading and
select samples from each country that
have similar physical and chemical COM
positions. Samples were scored as to
test weight, flour yield, absorption, vol
l
The following description Of the various
tests is from the pamphlet:
Test Weight Common Term
Test weight is rather common term
and applies Tin the United States) tC
the number of pounds contained in a
measured bushel having a capacity Of
| 2,150.42 cubic inches. The plump, we'll
| filled wheat has a high test weight anC
the more shrunken types a correspond
ingly lower test weight. Flour yield re.
| ferS to the per cent of -four that can bC
obtained from bushel Of wheat and il
considered in connection with the tes
weight, as the plumper Wheats yield tht
higher percentages of flour. The absOrp
ton test on flour refers to consistency
Volume means loaf volume, or the mum
Der Of cubic centimeters contained il
the loaf baked from a weighed amour
If flour. Color refers to the color Of tn
crumb, or the color OF cross section
of the loaf The protein test is a chem
ical means Of measuring the amount o
gluten, which is the elastic substanc
in the wheat and flour that holds tn
dough during fermentation and baking
Ash is the mineral matter remaining il
the flour after milling. The viScOsit
test is an indication of the quality AM
quantity Of gluten.
Both the United States and CANADIAN
standards have six numerical grades
The Canadian standards have two sub
divisions, contract ana cOmmerc1a
grades. Nos. 1, 2 and northern ar
the contract grades, while Nos. 4, 5 an
6 are the commercial grades.
Much More Rigid
The United States standards provid
three subclasses, and in addition to tina
provide a top grade, No. l hard spring
Results show that requirements 70
the top grades, that is the contrac
grades under the Canadian standards ar
much more rigid than the requirement
for top grades under the United State
standards. Invariably the Canadian in
spections will show a grade lower tha
the United States inspections. However
the lower grades under the Canada
standards have more lenient require
ments than the United States standard
Milling and baking tests show ths
Montana wheat in nearly every cas-
yields a greater percentage of total f1oU
than Canadian wheat of the same grad
! Very little difference can be observed i
: the yields Of flour from the Montan
dark spring and northern varieties, an
the Winnipeg average wheat of the sam
grade, when considering the contraC
grades.
The Montana No. northern yields
!, greater percentage Of total flour tina
: either the dark northern spring variet
: or the Winnipeg average.
The Montana No. 5 and the Winnipe
= = No. 5 produce very similar percentage
: Of total flour.