The fifth chapter is devoted to a short outline of the milling industry. In chapter VI the process of baking is described. In the last two chapters the composition of bread is discussed at some length. I have tried to state definitely and without bias which points in this much debated subject are known with some certainty, and which points require further investigation. Throughout the following pages, but especially in chapters III and IV, I have drawn freely upon the work of my colleagues. I am also much indebted to my friends, Mr A. E. Humphries, the chairman of the Home Grown Wheat Committee, and Mr E. S. Beaven of Warminster, whose advice has always been at my disposal. A list of publications on the various branches of the subject will be found at the end of the volume. T. B. W. GONVILLE AND CAIUS COLLEGE, CAMBRIDGE. _3 December, 1912._ CONTENTS CHAP. PAGE Preface v I. Wheat-growing 1 II. Marketing 15 III. The quality of wheat 27 IV. The quality of wheat from the miller’s point of view 51 V. The milling of wheat 74 VI. Baking 91 VII. The composition of bread 108 VIII. Concerning different kinds of bread 120 Bibliography 136 Index 139 LIST OF ILLUSTRATIONS FIG. PAGE 1. Typical ears of wheat 30 2. Bird-proof enclosure for variety testing 34 3. A wheat flower to illustrate the method of cross-fertilising 41 4. Parental types and first and second generation 43 5. Parent varieties in bird-proof enclosure 48 6. Testing new varieties in the field 50 7. Loaves made from Manitoba wheat 54 8. Loaves made from English wheat 54 9. Loaves made from Rivet wheat 55 10. Loaves made from Manitoba wheat, English wheat, and Manitoba-English hybrid, Burgoyne’s Fife 59 11. Gluten in water and acid 69 12. Gluten in water containing both acid and salts 71 13. End view of break rolls 81 14. Break rolls showing gearing 82