162 



EXPERIMENTAL FARMS 



2-3 EDWARD VII., A. 1903 



Analysis op Flours. 



The most important constitutent of flour, from the nutritive standpoint, is the pro- 

 tein or albuminoids, the special function of -which is the formation and repair of the 

 principal tissues of the body. The above data show that the Canadian ' Bakers' Strong ' 

 is much richer in this respect than the American flours examined. Calculated from the 

 albuminoid-content, we find the following relative values : — 



Manitoba ' Bakers' Strong ' 100-0 



Centennial's Best 86-5 



Legal Tender 90-2 



Gold and Silver 73-2 



The gluten determinations indicate, approximately, the relative values of the flours 

 for bread-making purposes, though the character as well as the amount of the gluten is 

 a most important factor in such a consideration. The bread yi.eld is dependent largely 

 upon the so-called ' strength ' of the flour • that is, the power to absoi'b and retain water — 

 a quality which is directly relative to the gluten-content. The ' capacity for producing a 

 well risen loaf,' which will retain its moisture and elasticity under a crisp crust, is 

 rather due to the nature or physical character of the gluten. Recent research (Osborne 

 and Voorhees) has shown that from gluten two proteid substances may be separated, to 

 •which they have given the names glutenin and gliadin, and which exist in varying 

 proportions in different flours. These chemists further demonstrated that strong-floui 

 glutens contain a larger proportion of glutenin than weak-flour glutens, and that it is 

 this constituent which affects beneficially not only the moisture-holding capacity, but 

 also the elasticity of the gluten, and hence the bread-making qualities of the flour. 



Our gluten estimations (both wet and dry) give first place to the Canadian flour. 

 Allowing the amounts of wet and dry gluten in it to be represented by 100, we have 

 the following order of merit : — 



Wet Gluten. Dry Gluten. 



Manitoba ' Bakers' Strong ' 100-00 1 00 • 00 



Centennial's Best 86-3 81-8 



Legal Tender 80-5 89-9 



Gold and Silver 72-3 72-9 



The following notes were made with regard to the quality of the glutens : — 

 Manitoba 'Bakers' Strong' :— Firm, tough, not sticky, elastic. 

 Centennial's Best : — Very similar to preceding, but slightly sticky. 



Legal Tender and Gold and Silver : — Inferior to foregoing flours as regards elasti- 

 city, slightly sticky. 



The facts presented by this investigation allow us to conclude that the Canadian 

 flour is markedly superior to the otner branos examined for bread-making purposes. 



