25X1A Approved For _ 1 ' 8Rflb' 5 chi t- E1nttt4R000100020002-8 · CENTRAL INTELLIGENCE AGENCY 'I REPORT NO INFORMATION REPORT - 25X1A COUNTRY iJSSR HWlgary- SUBJECT Chemical and Baking Tests on Soviet and Satellite Grain Samples DATE DISTR3 January 51 NO OF PAGES 2 PLACE ACQUIRED NO OF ENCLS DATE SU PPL EM ENT TO REPORT NO LISTED BELOW ACQUIRED 1 25X1A Description of samplest No l - A Ru ssian hard wheat a c q u i r e d during 1950 from the cargo of the SS Gu dvor VI r a d USSR and No 2 - • di charged · · · · · · · • • • 25X1A A ha d re d Hungarian wheat acquired during 1950 at 25X1A 25X1A No 3 - A Ru ssian rye also from the cargo of the SS Gudvor VI wiloaded 25X1A Comparison of flour samples from t hese grains 'With a control sample of American 11 Thatcher11 has resulted in the following information 2 30% ·_·- Thatcher American Sampi ' '10 Cl ass Hard Red Spring Mo l Wheat Hard Red 58 8' Test Weight Protein of Wheat Water Absorption Loaf Volume cc Grain Texture Crumb Color 12 0 65 812 90 VG 80 Cr 12 1 63 741 85 VG 70 Cr £ l Noo2 iiieat Hard Red 70% Flour Blend Rye-- --o%'Rye 100% Wheat 50% Wheat Rye 61 4 11 6 61 695 85 680 80 VG VG - 585 723 60 F 90 VG 65 Cr gr 40 Cr gr 95 Cr 70 Cy - - - - - - - - -Cr - -Creamy - - - - - -Cy - -Creamy-yellow - - - - - - - - -Cr- -grt- -Creamy-gray - - - -· - - - - - ·- - - VG Very Good 3 Conclusions drawn from the above tests and examination of the described samples are as follows e ·' I STATE ARM Y Sam ii s ·J and 2 appear to be varieties of spring wheat is c arap Le to that grown in the and fouth Dakota and Mon tana 0 ·• CLASSIFICATION SECRET u s '£heir quality spring wheat area of North SEC 1 II II 25X1A Approved For Release 2001 05 01 CIA-RDP81-01044 R000100020002-8 SECREr SECRET -2b The loaf volume derived from flour milled from these samples is somewhat lower than that of the 11Thatbher11 control but it should be noted that 11 Thatcher11 is one 0£ the better U s A quality varietieso Srunples land 2 would be more strictly comparable with such varieties as the u s A UW da 11 which is now the leading u s A hard red spring wheat variety c From the baking result of samples l and 2 it appears that the quality of their protein is similar to that of leading American hard red spring wheat varieties The protein content of a wheat is determined primarily by the environment in which the grain is grown Adapted varieties grawn in the same field differ very little in protein content They may differ greatly however in the quality of the protein 'd Sample 3 when blended with 70 per cent of lllheat gave a rather good loaf of rye bread and the sanpl e blended 50 per cent with 50 per cent gave as good a bread as would nonnally pe expected from a 50-50 bl end In the u s A rye bread seldom contains more than 50 per cent • When larger percentages of rye flour are used the loaves become llllch heavier and darkero e The crumb color 11 creamy11 for sample l and II creamy-gray for sample 2 is acceptable by U s A standards especially since the flours used in these tests had not been bleached Had the flours been subjected to the usual American bleaching process the creamy-yel low sample would probably have been considerably improved and it i s estimated that it would be c niite acceptable by u s A standards for crumb color r The creamy-gray crumb color of the rye loaves is quite normal and acceptable for rye breads according to u s A standards end - SEC m Approved For Release 2001 05 01 Swtl1-01044R000100020002-8