368 EXPERIMENT STATION KECORD. 



of tlio lo;if. In n',i,';ir(l to voliiino of lonf soino irrogiilarilios occurred for which 

 no satisfactory oxplanatioii can bo ofiorod at jirosent." 



Ill stiulyiiiiX th(> ctTccts of danipuoss conii)arison was made with Ihr o|■i^'iIlal 

 prain of samples of wheat wot for H minutes and samples damp for 10 iiiiiuites, 

 for 20 days, and for 127 days. 



" The conclusion which must be drawn from this series of experiments is that 

 dampness in wheat although very injurious to its appearance does not neces- 

 sarily injnre, but under some conditions actually improves, the intrinsic value 

 (to the baker) of the straisht grade flour produced from it. No doubt injurious 

 action of the moisture would comnience earlier at higher temperatures than it 

 did in this series of trials |in which in most cases the temperature was 40 to 

 5.8° F.], but on the other hand it should be roniombei'efl that the amount of 

 moisture present in the wheat in these tests w-as greater than that usually 

 found in ' damp ' or ' tough ' wheat." 



It is stated that the determinations of the baking strength of flour have been 

 made with what may be conveniently termed " plain " bread, that is, bread made 

 with flour, water, yeast, salt, and a small quantity of sugar, a bread which is 

 probably similar in character to that made in Canadian homes. 



'• ("oniuiercial bakers almost invariably add one or more ingredients to their 

 dough either to produce some special effect on the lightiiess, color or flavor, or 

 to make their product couipl.v with the requirements of the law so as to be sold 

 as ' fancy ' bread. . . . 



"Among the substances, other than water, yeast, salt, and sugar, w^hich are 

 sometimes added to the flour or dough in bread making, the following may be 

 mentioned : Lard, butter, cotton-seed oil, milk, evaporated milk, malt flour, malt 

 extract, diastase, and potatoes. 



"All of these are quite unobjectionable, provided the bread produced satisfies 

 the taste of the consunior." 



Tests were thorofore undertaken to determine whether the addition of such 

 ingredients in bread making affected the strength of the flour. " In a general 

 way it appears that most flours are affected similarly when any additional sub- 

 stance is added to the dough. There are cases, however, where one flour is 

 improved in strength by the addition of some substance which produces little or 

 no efl'ect on another flour." 



Flour bleaching by "nitrous fumes" {Brit. Food Jour., II (1909), No. 

 J 30, p. 119). — A brief account of the examination of flour for nitrogeli as 

 nitrites reported by the public analyst and medical officer, of health for the 

 count.v of Lanark. 



New English method of bread making, F. I. Bright {Daihi Co)isi. <iii<l 

 Trade Rpti^. [U. ,S'.l, 1909, No. 363.'i, p. II).— X brief note on a method of making 

 bread which it is said includes pepsin in small quantities. It is claimed that 

 this makes the loaf more digestible and does away with all risk of the bi'ead 

 becoming sour. 



The survival of pathogenic bacteria in bread after cooking (Nonrr<iii.r 

 Remcdes, 1909, p. //.>//; uhx. in tielm-ciz. Wriiiischr. CJiciii. u. I'hanii., .',1 (I909\, 

 No. 46, p. 712). — According to the data summarized, pathogenic bacteria may 

 survive the heat of cooking in bread, and therefore the conclusion is reached 

 that bread should be made entirely by machinery to avoid personal contamina- 

 tion. 



Rice dishes (Rice Indus., 11 (1909), No. 8, pp. 22-2.'i).—A collection of 

 recipes. 



Blanching vegetables, Maurel and Carcassagne (Compt. Rend. ^oc. Biol. 

 [Paris], in {1909). No. 25, pp. 91-93). — In this study of the amount of mineral 

 matter removed by blanching, i. e., cooking in water for a short period, cab- 



