File:The commercial status of durum wheat (1904) (14761082264).jpg

Identifier: commercialstatus70carl (find matches)
Title: The commercial status of durum wheat
Year: 1904 (1900s)
Authors: Carleton, Mark Alfred, 1866-1925 Chamberlain, Joseph S. (Joseph Scudder), 1870-1953 United States. Department of Agriculture United States. Bureau of Plant Industry United States. Government Printing Office
Subjects: Wheat
Publisher: Washington, Govt. print. off.
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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Text Appearing Before Image:
.Fig. 2.—Two loaves each of durum and spring wheat bread—a later baking. Thetwo loaves on the right were baked from durum wheat patent flour and the twoon the left from the best quality of northwestern spring wheat patent. In thiscase the durum wheat flour is of an entirely different lot from that used in the firstbaking and was really of much better quality, the loave3 being as satisfactory insize, lightness, and color as anyone could wish, while the flavor and texture wereconsidered by nearly everyone to be much better than that of standard springwheat bread. Plate V. Muffins made from durum wheat patent flour. These muffins were soradically different from those made of standard spring wheat flour and so muchsuperior in flavor and texture as to really form a distinct and unique product.The picture shows very clearly their appearance and at the same time the class ofwheat from which the muffins were made. 70 o Bui. 70, Bureau of Plant Industry, U. S. Dept. of Agricultur Plate II.
Text Appearing After Image:
Bui. 70, Bureau of Plant Industry, U. S. Dept. of Agriculture. Plate ■*^ .IHH^. sM^lfiaB/^^

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