REPORT OF THE CHEMIST 



149 



SESSIONAL PAPER No. 16 



Unfortunately the samples were not sufficiently large to allow of milling, and we 

 were therefore constrained to ascertain the character of the gluten from the ground 

 whole wheat, rather than from the flour, as is usually our custom. Our trials with the 

 gluten so prepared indicated in all three instances excellent quality; the glutens were 

 characterized by toughness and resiliency and might be considered as satisfactory. 

 From these results, therefore, it would seem that the wheats in question have not appre- 

 ciably suffered as regards quantity and quality of gluten, and this deduction is in 

 accord with the opinion of Joseph G. King & Co., who maintain thai; 'the moisture 

 floes not injure the gluten, provided fermentation has not taken place.' 



The further prosecution of this investigation has been made with the co-operation 

 of Dr. Charles E. Saunders, Cerealist, who had instituted a series of experiments, 

 damping wheats artificially to ascertain what deterioration or change in bread-making 

 value might result from keeping wheat more or less damp for a longer or shorter 

 period before being milled. 



The general method of treatment is outlined in the first column of the following 

 table. The range of temperature of the wheat while being kept damp was for the first 

 ten days between 40 degrees F. and 50 degrees F., for the subsequent ten days between 

 45 degrees F. and 58 degrees F., and for the last seven days between 47 degrees F. and 

 50 degrees F. In the sample that had been kept damp twenty days, mustiness was 

 noticed, and in that which had been damp for twenty-seven days, the mustiness was 

 more pronounced and sprouting had commenced. At the expiration of the treatment 

 periods, these wheats, the water-content of which ranged from 23 per cent to 28-5 per 

 cent, were spread in thin layers and allowed to dry spontaneously.* They were then 

 milled and the resultant flours submitted to chemical and baking tests. 



* Further particulars regarding the treatment of these wheats together with ths 

 presentation and discussion of the milling and haking reisulte will be found in the current 

 report of the Cerealist. 



Gliadin-ratio and Wet and Dry Gluten. 



