Table 42. Milling and Baking and Analytical Data from Fargo samples of Advanced Station Nursery Wheats. - 1959.
Variety or Number Wheat Protein1 Kernel Appear-ance Flour Yield Milling Charac-teristics Absorp-tion Dough Charac-teristics2 Loaf Volume Crumb Color3 Color4 Mixogram Pattern
ND 137-2 (check) 14.9 HRS* 42.3 61.2 G 200 5.5 g S M.strong
ND 138-1 (check) 14.4 HRS* 43.0 60.0 G 195 5.5 g S M.strong
Pilot-Premier x II-44-20 13.8 HRS* 42.6 59.6 G 180 5.5 g S V.Weak
Pilot-Premier x II-44-22 13.3 HRS* 45.3 e 59.6 G 180 7.0 S Weak
Pilot-Premier x II-44-22 13.8 HRS* 42.0 e 59.6 G 185 7.0 S Weak
N.No 1552-Mida x H44-1018-2791 13.1 Pale 47.3 a-e 57.6 F 2156 7.5 P & D Weak
N.No 1552-Mida x H44-1018-2791 13.1 Pale 44.8 a-e 57.6 F 180 7.5 P & D M.WEak
N.No 1552-Mida x H44-1018-2791 13.2 Pale 46.3 a-e 57.6 F 180 7.5 P & D M.Weak
N.No 1552-Mida x H44-1018-2791 13.1 Pale 44.8 a-e 57.6 F 170 7.0 P & D M.Weak
Frontana-Thatcher x 2083-2247 14.4 HRS 44.6 59.25 G 165 5.5 g D V.Weak
Frontana-Thatcher x 2083-2247 14.4 HRS 43.9 59.25 G 165 5.5 g D V.Weak
Frontana-Thatcher x 2083-2247 14.1 HRS 42.3 59.25 G 165 5.5 g D V.Weak
W240-Rescue x 1924-1953 13.5 HRS* 41.9 60.8 F 180 5.5 g S M.Weak
Note:

*S1. Bleached.

a Flour soft and fluffy.

b Bran difficult to clean.

1Expressed on 13.5% moisture basis.

2Dough handling qualities at panning time: G = good; F = fair.

3Crumb color: g = grey - Perfect score 10.0.

4Crust color: S = satisfactory; P = pale; D = dull.

5Baking doughs required a very short mixing time.

6Gas bubble.