Date of Award

5-1935

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Biological Sciences

First Advisor

John R. Koch

Second Advisor

William J. Grace

Abstract

Scientific investigation has proved conclusively that the protein content of the wheat kernel is the most important factor in determining the quality of the flour obtained. A high protein wheat is used for flour for bread making, and a low protein wheat for pastry flours. The quality of the protein must be determined by baking experimental loaves.

The year 1934 was a year of drought. In all parts of the country the wheat crops were affected by the lack of rainfall; hence, the protein value of the wheat must necessarily have been affected in some manner. The United States Department of Agriculture has made numerous investigations of the protein content of all of the various types of wheats produced in the preceding years; however, as yet, there has been published no data showing the protein content of an abnormally dry year such as last year. Consequently, the principal problem which presented itself to the author was the determination of the protein values of the various grades of wheat produced last year and the comparison of these values with the protein values of the same kinds of wheat grown in a year of average rainfall. Besides this, a similar comparison of gluten values was undertaken. Moisture determinations were also included in the experimental work, but they were found to be unnecessary and inconclusive.

Comments

A Thesis submitted to the Faculty of the College of Liberal Arts of Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science, Milwaukee, Wisconsin

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