374 RKPOHT OF OKFICK OF EXPERIMENT STATIONS. 



ill the homo." In ponoral, the results were favorahle to <hinim flour, 

 the consensus of opinion, aecordint^ to the published report, Ix'ing 

 that : "The flavor of the bread is equal, if not superior, to that pro- 

 duced from the commercial flours, bein<? sliorhtly sweeter and having 

 a more nutty flavor;" "The bread is not so white as that made from 

 th(> averajjje P^ife or Bluestem flour, haviii<; more of a creamy appear- 

 ance;" "The bread from durum flour holds the moisture better 

 than that produced from the commercial flours;" [and] "The general 

 consensus of opinion in testing the durum flour in bread making is 

 that the bread is equal to that of other flours." 



Several investigators have studied the changes which take j)lace in 

 wheat and in flour when it is stored. The investigations of Leavitt 

 and LeClerc'' of the Bureau of Chemistry have to do with changes in 

 the composition of ground and uiiground cereals during storage, 

 and Bell'' has contributed interesting data on the changes which 

 take ])lace in stored flour. Investigations which have to do with this 

 question, and particularly with the effects of storing moist wheat, 

 have been reported by Saunders.** 



Few subjects connected with the chemistry of a staple article of 

 diet have been more extensively studied than the character of wheat 

 gluten, the estimation of gluten and its constituents, glutenin and 

 gliadin, the relation of gluten constituents to bread making, the pro- 

 portion of water which flour will absorb, and related topics. Men- 

 tion should be made in this connection of Shaw's^ tests of a polari- 

 scopic method of determining gliadin, and Mathewson's ^ studies of the 

 estimation of gliadin. The very extended and important work of 

 Osborne on the general subject of wheat gluten has been cited 

 above. (See page 371). 



COOKING AND ITS RELATION TO NUTRITIVE VALUE. 



Considerable work has been done regarding the changes produced 

 in foods by cooking, a subject which is of great importance in the 

 consideration of nutrition problems and the practical application to 

 everyday problems of the results of experimental investigations. 



Grindley and his associates have continued their elaborate experi- 

 ments on the cooking of meat. In collaboration with Miss Sprague 

 he has published "A Precise Method of Roasting Meat,"^ in which 



a North Dakota Special Bui. 19. 



ftJour Indus, and Engin. Chem., 1 (1909), No. 5, p. 299. 



cOper. Miller, 13 (1908), No. 12, p. 591; Bakers' Helper, 22 (1908), No. 260, p. 1132; 

 Amer. Miller, 37 (1909), No. 4, p. 280. 

 d Canada Expt. Farms Rpts. 1909, p. 206. 

 eJour. Amer. Chem. Soc, 29 (1907), No. 12, p. 1747. 

 /Jour. Amer. Chem. Soc, 30 (1908), No. 1, p. 74. 

 9 Univ. 111. Univ. Studies, 2 (1907), No. 4. 



