162 EXPERIMENT STATION EECORD, 



comparison of corn, wheat, and rye products cooked in water and in milk with 

 similar products uncooked, with reference to the digestibility of protein sub- 

 stances and with respect to changes in the total sugar and other water-soluble 

 material. 



According to the author's summary, corn-meal products as compared with 

 other vegetable foodstuffs are relatively rich in protein, fat, and carbohydrates, 

 and in respect to the jdigestibility of their constitutents are directly comparable 

 with other cereals and with legumes. The corn products are cheai>er than simi- 

 lar products from wheat and rye. Furthermore, a very great variety of 

 palatable dishes can be prepared from corn meal in relatively simple ways 

 without waste. As is the case with other foods, the protein is rendered some- 

 what less soluble by cooking. On the other hand, the carbohydrates are natu- 

 rally rendered more soluble. The latter is more conspicuously the case with the 

 carbohydrates of wheat and rye than with the carbohydrates of corn jiroducts. 

 However, one can obtain as good results with corn meal by longer cooking, and 

 in the end the foods made from corn are equally palatable and are cheaper than 

 those made from wheat and rye. 



The influence of artificial drying on the quality of grains for bread 

 making, II, M. P. Neumann (Ztschr. Gesain. Getreidew., 5 {1913), No. 12, pp. 

 329-341, figs. 3). — In continuation of work previously noted (E. S. R., 30, p. 

 257), the author reports the results of investigations on the artificial drying of 

 wheat with reference to bread making quality. The conclusions drawn were 

 in effect as follows : 



Natural drying, such as results when the grain is cut in the "yellow ripe" 

 stage can be replaced within limits by drying with artiiicial heat. When arti- 

 ficial drying is resorted to, the temperature of the grain should not exceed 45° C 

 When the harvest is normal, artificial drying has no practical importance 

 but is to be recommended if the weather conditions at the time of cutting and 

 harvesting the grain are unfavorable for complete ripening. Additional experi- 

 ments are needed to determine whether or not higher temperatures can be used 

 in the case of the drier grains without lowering bread-making quality. Ex- 

 perience already gained indicates that this is not the case. The experiments 

 clearly show that the method of harvesting, and especially the way the wheat 

 dries out in the field, has a decided influence on baking quality and its com- 

 mercial value. 



The effects of nitrogen peroxid on the constituents of flour in relation to 

 the commercial practice of bleaching flour with that reagent, B. Moore and 

 J. T. Wilson {Jour. Hyij. [Cambridge], 13 (191J,). No. 4. /)/), //38-^ 66). —Ex- 

 tended investigations led the authors to the following conclusions : 



" Bleached flour is not known to be bleached by the great majority of those 

 who consume it. 



" There does exist a demand for whiteness in flour, and previously to the 

 advent of bleaching this was based on a real difference between white superfine 

 flour and the cheaper yellower flour called ' household ' or ' bakers' ' flour. 

 The difference consists in this, that the superfine contains the ripest and best 

 part of the flour or ' cream of the wheat,' while the lower grade consists of less 

 ripe or less developed endosperm and is richer in oil which contains the coloring 

 matter carrotene, and so is yellow in color. Bleaching by decolorizing the 

 carrotene removes a criterion of quality between the two grades of flour and 

 allows the cheaper quality to be admixed with the dearer, and the whole to be 

 sold as first quality. 



"That this admixture is made possible is shown in two ways: First, the 

 sellers of the bleaching apparatus advertise in milling journals that the 

 process enables the miller to increase his ' divide,' and secondly, there are 



