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.
GONVILLE AND CAIUS COLLEGE, CAMBRIDGE. _3 December, 1912._
IV. The quality of wheat from the miller’s point of view 51
VIII. Concerning different kinds of bread 120
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
10. Loaves made from Manitoba wheat, English wheat, and Manitoba-English hybrid, Burgoyne’s Fife 59
12. Gluten in water containing both acid and salts 71
16. Baking test: loaves rising in incubator 92
17. Baking test: loaves leaving the oven 93
Wheat is one of the most adaptable of plants. It will grow on almost any kind of soil, and in almost any temperate climate. But the question which concerns the wheat grower is not whether he can grow wheat, but whether he can grow it profitably. This is a question of course that can never receive a final answer. Any increase in the price of wheat, or any improvement that lowers the cost of cultivation, may enable growers who cannot succeed under present conditions to grow wheat at a profit. Thus if the population of the world increases, and wheat becomes scarce, the wheat-growing area will doubtless be extended to districts where wheat cannot be grown profitably under present conditions. A study of the history of wheat-growing in this country during the last century shows that the reverse of this took place. In the first half of that period the population had increased, and from lack of transport facilities and other causes the importation of foreign wheat was small. Prices were high in consequence and every acre of available land was under wheat. As transport facilities increased wheat-growing areas were developed in Canada, in the Western States of America, in the Argentine, and in Australia, and the importation of foreign wheat increased enormously. This led to a rapid decrease in prices, and wheat-growing had to be abandoned on all but the most suitable soils in the British Isles. From 1880 onwards thousands of acres of land which had grown wheat profitably for many years were laid down to grass. In the last decade the world’s population has increased faster than the wheat-growing area has been extended. Prices have consequently risen, and the area under wheat in the British Isles will no doubt increase.