The Bulletin. 



43 



NATION OF CORN MEAL. 



However, finely ground mineral matter and corn meal have both 

 been used to adulterate it. The mineral matter is easily detected by 

 the increased weight of the ash, and the corn meal by the use of the 

 microscope. The starch from corn and wheat appears almost as dif- 

 ferent under the microscope as the whole grains do to the eye alone. 



Sixty-eight samples of wheat flour were examined by means of the 

 microscope for adulteration with corn starch or flourine. None were 

 found adulterated. 



Gluten in Flour. — The per cent of gluten in flour is the best index 

 to its bread-making qualities. The quality of the gluten is a factor 

 of almost equal importance. Gluten, as such, does not exist in 

 wheat or in flour. Gluten is produced by the union of two proteid 

 bodies present in the wheat or flour when the latter is moistened with 

 water or doughed. These two proteid bodies are known as gliadin 

 and glutenin. They are very different in character. Glutenin is a 



