FOODS — HUMAN NUTRITION. 861 



of about 60 wheats, with milling and baking tests, the latter including in many 

 cases comparisons of patent, break, and tailings flour from the same grinding. 

 A considerable amount of milling and baking apparatus special Ij' designed for 

 experimental work is described, including a new design for test baking-pans. 



According to the authors, the investigations show that " the baking results 

 are influenced very greatly by a large number of details, and that while the 

 gliadin-protein ratio may be of some importance its effect may be entirely offset 

 by the influence of other agencies. The special baking experiments recorded 

 show how easily results may be modified by variations in the amount of water or 

 yeast used, differences in the extent of the rising, in the working of the dough, 

 in the fineness of the fiour, in the initial temperature of baking, etc. 



" The effect of germination of wheat on the baking qualities of the flour 

 which it may yield was shown to be pronounced, but not of the character that 

 might have been anticipated. Slight germination injured the bread but very 

 little. The effect of heat upon the bread making power of wheat was very 

 maiked. Moist wlieat dried at 100° C. to 120° C. was ruined for this purpose." 



Bread as made in Milan, E. Gall: (Rend. Soc. Chim. Ital., 2. ser., 2 {1910), 

 pp. 179-18'/). — Recommendations are made for improvements in bread making in 

 Milan, which are based on the results of an experimental study. 



The bread question, J. S. Wallace (Brit. Med. Jour., 1011, No. 26.',3, pp. 

 Ji37, J/SS). — In connection with a discussion of the relative nutritive value of 

 bread of different sorts, particularly with reference to food as a factor in 

 dental caries, experiments are reported on the eflicienoj', for the removal of 

 bacteria on teeth, of diflferent sorts of food when masticated. 



The author believes it is fairly safe to conclude that " No farinaceous food- 

 stuff in general use in this country is less harmful to the teeth than bread 

 when eaten with butter, and no farinaceous foodstuff is more beneficial from 

 the point of view of oral hygiene ; especially is this the case when the bread is 

 eaten with butter and a goodly proportion of crust. 



"The different varieties of bread (that is, white, standard, and stone-milled) 

 make no appreciable difference in inducing dental caries, beyond the diflierence 

 which the physical differences of the bread make in their detergent effects on 

 the teeth. ... 



" The crust is always preferable to the crumb in all varieties of bread. 

 Similarly, toasted bread of any variety is preferable to untoasted bread of any 

 variety. 



" The amount of phosphates or proteid absorbed from one kind of bread may 

 be greater than from another kind. It is said that more phosphates are ab- 

 sorbed from white than from coarse whole-meal bread. From the point of 

 view of dental carles, this does not seem to be of any consequence whatever." 



The composition of diabetic foods, F. W. F. Abnaijd (Brit. Food Jour., 13 

 (1911), Xo. 152, pp. lJt3, l-'fJ/). — In a paper read before the British Pharma- 

 ceutical Conference, July, 1911, the author reports and discusses the results of 

 analyses of a number of commercial diabetic foods. In a majority of the 

 samples examined the starch content was high, and " it would appear to be 

 expedient that some steps should be taken for the repression of the business 

 carried on in the sale of ordinary bread and flour as specially prepared diabetic 

 foodstuffs, or the composition of these foodstuffs should be declared to the 

 purchaser." 



The effect of low temperatures on ground chicken meat, H. W. Houghton 

 {Jour. Indus, and Engin. Chem., 3 (1911), No. 7, pp. Jf97-505). — Chicken meat 

 subjected to cold storage even for a period of 5 months, the author concludes 

 from his extended analytical studies, exhibits certain physical and chemical 



