FOODS HUMAN NUTRITION. 357 



of the loaf. The results obtained v\ath sodium phosphate, sodium formate, 

 aud potassium nitrate are not commented upon. 



" On the whole, it is evident that chemical substances in many cases have 

 distinct, and in some cases very pronounced, effects upon the baking qualities 

 of flour, and it is believed that a field has been opened that will repay further 

 working. It is highly probable that the differences in the baking quality of 

 flours are due to small differences in their content of these and similar sub- 

 stances as much as to their differences in composition in respect to the chief 

 constituents." 



Tests were also made in which flour from germinated wheat was mixed with 

 sound flour, and, as was to be expected, since germination produces amino 

 compounds, it was found that the germinated flour exercised an unfavorable 

 effect upon the loaf. In the case of a sample of wheat which had germinated 

 for 1 day and was then dried and heated in a steam bath for 2 days the bad 

 effects were particularly noticeable. In a second series of tests in which flour 

 from badly germinated wheat was mixed with standard flour the deleterious 

 effects were strongly manifested, " even when only 1/30 of the mixture was 

 flour from such wheat. With larger amounts the product showed that the 

 mixtures were wholly unfit for bread making. The evil effects of mixing 

 wheat damaged by germination with sound wheat were brought out for the 

 first time by these experiments. Such wheat may be manipulated so that 

 when mixed in small quantities with sound wheat it can scarcely be detected." 



Effect of common mill fumigants on the baking qualities of wheat fl.our, 

 G. A. Dean and C. O. Swanson (Kansas Sta. Bui. 178, pp. 155-207, pis. 13). — 

 The fumigants studied were hydrocyanic-acid gas and carbon bisulphid used at 

 the maximum strength employed in flour mills and elevators. Patent, straight. 

 and low grade hard winter-wheat flours and patent, straight, clear, and low 

 grade soft winter-wheat flours were treated in an air-tight constant-pressure 

 chamber, for periods of 12 hours at a temperature of 90° F. 



Immediately after each fumigation, baking tests were made and repeated 

 under the same conditions two or three days later. Similar duplicate baking 

 tests were made with the samples at the end of 30 days, and at the end of 60 

 days. For comparison, baking tests were also made under like conditions with 

 the same flours not fumigated. 



From a comparison of photographs of the loaves, and from the recorded data 

 regarding the baking tests, the authors conclude that " the effects of fumiga- 

 tion are so small as to be negligible. It is only in the careful measurements 

 employed in the test that any difference between the fumigated and unfumi- 

 gated flour is apparent at all. The only notable difference appears in the 

 maximum volume of the dough in the test made immediately after fumigation, 

 but not after 30 days. The finished loaf shows no deleterious effect from fumi- 

 gation in any of the tests." 



Method for recording graphically the appearance of bread, K. MoHS 

 (Ztschr. Gesam. Getreidew.. 3 (1911). No. 8, pp. 175. 176, fig. l).—ln the 

 method described impressions showing the texture of slices of bread are made 

 by pressing them lightly upon paper inked with a mixture of soot and oil. 

 The author believes that this method is more simple than photography for the 

 permanent record of the texture of samples. 



The technology of bread making, W. and W. C. Jagg (Chicago, 1911, Amer. 

 Ed., pp. VIII+908+XXIV, pis. 12, figs. 123).— In preparing the new edition 

 of this volume (E. S, R., 7, p. 890), which deals v/ith the chemistry, analysis, 

 and practical testing of wheat flour and other materials employed in bread 

 making and confectionery, as well as with the technology of bread making, 

 much new material has been added, the authors state, and results of investiga- 



