462 EXPERIMENT STATION BECOBD. 



would affect the baking quality of the flour, it was found that in general some 

 improvement in quality was noticeable. 



Data regarding the relative milling and baking quality of winter and spring 

 wheats grown in North Dakota and Montana indicate that the advantage from 

 a baking standpoint is with the spring wheat, but, as it is pointed out, general 

 conclusions can not be fairly drawn, since the data presented are insufficient 

 for the purpose. 



[Food analyses and other pure food and drug topics], E. F. Ladd and 

 Alma K. Johnson (Aort/t Dakota Sta. Spec. Bid. 37, i)p. ^2^-436).— Data are 

 given regarding the examination of a number of miscellaneous food materials 

 and of drug products and proprietary articles. Some dairy scores are also 

 reported and a number of food and drug topics discussed. 



[Food analyses and other pure food and drug- topics], E. F. Ladd and 

 Alma K. Johnson (North Dakota Sta. Spec. Bui. 38, pp. 437-452) .—In addition 

 to data regarding the examination of miscellaneous food products, a study of 

 terpeneless lemon extract and a number of proprietary articles, and the exami- 

 nation of confectioners' establishments, the results of work with wheat and 

 spelt are reported. Information is given regarding the moisture content of 

 wheats grown in 1908 to 1911, inclusive, as well as a summary of data regarding 

 the moisture content of hard red winter wheats grown in the same period. 



In a test on the milling of spelt for bread making, the grain was handled in 

 the same way as wheat, but owing to its brittle character there was an unusual 

 loss due to the breaking of the kernels, which amounted to 12.7 per cent. The re- 

 sult of the milling test showed that spelt yielded 5 per cent of bran, 29.4 per cent 

 of shorts, and 67 per cent of flour, an apparent gain in milling of 1.4 per cent. 

 The grain contained 14.69 per cent of protein, and the flour 13.31 per cent. 

 The flour was very dark in color, the straight grade being no better in this 

 respect than ordinary low-grade wheat flour. However, it is pointed out that 

 the products are entirely different and should no more be studied wholly on 

 the standard of color than w^ould be the case with corn meal. The absorption 

 of water in making dough was about medium as compared with spring flours, 

 and as to the strength of the gluten in relation to the contents of the loaf, spelt 

 compared favorably with the soft winter wheat flours. " It is clearly evident 

 . . . that this product is capable of being utilized as a food for man, and 

 further experiments may give interesting results." 



Influence of the method of cooking on the water content of food materials, 

 H. Labbe [2. Cong. Intcrnat. Hijg. Alimcut. Bntxcllcs [Proc], 1910, Sect. 1, 

 pp. 254-260). — This paper summarizes cooking tests made by the author in 

 which the gain or loss in weight of various food materials cooked under special 

 conditions was measured. Fresh and dried vegetables, cereals, fruits, and fish 

 were used. 



The change in weight varied from a loss of 52 per cent in the case of toma- 

 toes to a gain of 634 per cent in the case of tapioca. In general, the author 

 concluded that in certain vegetables, notably some which have naturally a 

 high water content, the gain or loss of weight is slight, iadicating that the 

 osmotic exchanges are not active. The presence of salt in the water in which 

 a vegetable food is cooked may have an important influence on the gain or 

 loss. Those in which salt increases the loss of weight are more numerous than 

 those in which it decreases it. All fruits lose weight in cooking, but less when 

 sugar or salt is added to the water than when pure water is used. The tests 

 with fish indicate that the loss of weight during brief cooking is slight, and 

 is augumented by the use of salt. The loss was greater when the fish was 

 fried. 



These studies are to be continued. 



