Department of Chemistry
This Bulletin is a continuation of the work reported in Bulletin No. 82 of this Station. But the work has assumed a wider scope in order to throw more light upon the various industrial uses for which Macaroni wheat is adapted. Of late much controversy has arisen concerning the Macaroni wheat industry. Many and conflicting reports have been circulated in the daily press and in trade journals. It is true that many statements have been prompted by prejudice and adverse trade interest. But in all the discussions the fact that there are many kinds of Macaroni wheat, each with its own peculiarities, has been lightly passed over or ignored entirely. The most acrimonious of these discussions have centered around the value of Macaroni wheat for bread making, and its milling value. By some it has been claimed that the flour yield is so low that there is no profit in milling it. Others have contended that the flour yield is greater than for spring bread wheats. Some con tend that it is most difficult to mill while others have reported that they have experienced no difficulty in this respect. Some declare that the flour is so yellow that bakers and the general trade decline to buy it while others find no difficulty in this respect. Some claim that the bread is of poor flavor and of bad color, while others report exactly contraryconditions.
macaroni wheat, milling wheat, macaroni wheat chemical compostion
South Dakota Agricultural College Experiment Station
Shepard, J.H., "Macaroni Wheat: Its Milling and Chemical Characteristics and its Adaptation for Making Bread and Macoroni" (1905). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 92.