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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 Excerpt:...an effort to establish a relationship between them and all the important factor of flour strength. The following data are intended to express the relationship, in the light of the available material, between the volume of bread loaf and the protein in the wheat, protein in the flour, dry gluten, wet gluten gliadin, and water absorption. Table IX.--Correlation between protein in the wheat and loaf volume from Ohio winter wheats of commercial varieties Loaf volume (cc.) t-0.53940.0479. Tablb X.--Correlation coefficients for protein in wheal and loaf volume The data in Tables IX and X, with the exception of those for North Dakota spring wheats and Minnesota commercial varieties of spring wheats, indicate a high, positive correlation. The coefficients of correlation range from--o. 1172 ±0.0588 for the North Dakota wheats to 0.7547 ±0.0448 for the Kansas wheats. The negative correlation for the North Dakota wheats is not significant, since the value of the coefficient is less than three times its probable error. The coefficient for the Minnesota commercial varieties of spring wheats indicates only a slight, positive correlation. This is rather of interest since both States are centers of production of the hard red spring wheat. In this connection the observations of Thomas (14) may be cited which seem to throw some light on this point. Thomas found that high crude-protein content as a rule is accompanied by high strength but that the relation between these two factors varies with different classes of wheat, and extremely high crude-protein--over 15 per cent--is sometimes accompanied by a decrease in baking strength. The writer had occasion to observe several similar instances in pure lines selected from Preston wheats. Thomas further found that a wider...