462 EXPERIMENT STATION EECORD. 



analyses are reported. Tlie data for wheat include the yield, weight per bushel, 

 yield of milling products, composition of the flour, results of baking tests, and 

 similar information. 



Technical flour analysis and comparative baking test, O. J. Freed (Oper. 

 Miller, 17 {1912), No. 7, pp. 467-469).— The analytical data reported illustrate 

 the methods followed in the technical examination of flour for bread-making 

 purposes. 



The effect of organic acids on wheat bread with reference to infection 

 with micro-organisms causing slimy bread, M. P. Neumann, K. Mohs, and 

 O. Knischewski' {Ztschr. Gesam. Getreidew.,- 4 {1912), No. 5, pp. 127-132, 

 figs. 3). — The hay bacillus does not develop and cause slimy bi'ead in an acid 

 dough, provided the acidity is equal to at least 0.3 per cent lactic acid or 0.1 

 acetic acid. 



Sour "milk can be used in the baking industry as a convenient method for 

 hindering slimy bread. Organic acids exercise a favorable effect upon the 

 character of the bread, since they increase volume and improve the porous 

 texture. Lactic acid proved the most satisfactory, about 0.5 per cent being 

 the maximum amount desirable. With over 1 per cent the expansion of the 

 dough was not nearly so good. With acetic acid the quantities are somewhat 

 smaller, 0.3 per cent being the maximum amount which can be used without 

 affecting the dough unfavorably. Formic acid, owing to the small quantities in 

 the dough, is without special effect upon the fermentation. According to the 

 investigations reported, 0.2 per cent prevents the development of the micro- 

 organisms causing slimy bread. 



Some experiments on the relative digestibility of white and whole meal 

 breads, L. F. Newman, G. W. Robinson, E. T. Halnan, and H. A. D. Neville 

 {Jour. Hyg. [Camhridge], 12 {1912), No. 2, pp. 119-143).— The chief purpose of 

 the experiments reported was to study the relative digestibility of white and 

 so-called " standard " breads. The tests were made with 4 men and were of 7 

 days' duration. 



" With regard to digestibility, the information given by the experiments may 

 be looked upon as conclusive. The 4 individuals who ate the breads varied 

 greatly in physical type, and the 2 forms of bread were eaten by all under 

 strictly comparable conditions. 



"As measured by energy and protein the degree of absorption in different 

 individuals showed marked uniformity. In the case of phosphorus 1 individual 

 showed a degree of absorption which was considerably less than that of the 

 other subjects. The results as a whole lend no support to any extreme view 

 as to the advantages or disadvantages possessed by standard bread ; at any 

 rate as regards the availability of the main, and more familiar food constituents. 



" With respect to the availability of their total energy white bread and 

 standard bread differ but little. With regard to protein there is a distinct 

 advantage on the side of white bread, some 3i per cent more of its nitrogen- 

 content being absorbed. 



" On the other hand, the experiments lend no support to the belief that the 

 phosphorus compounds of bread of the " standard " type are worse absorbed 

 than those of white bread, so that the former contains an appreciably larger 

 amount, not only of total, but of available phosphorus. The ratio of available 

 phosphorus to available nitrogen stands, in the case of the standard bread, 

 nearer to the ratio present in efficient mixed dietaries, a circumstance, however, 

 which only becomes of practical significance when bread forms a large propor- 

 tion of a person's dietary." 



Experiments for a shorter period (3 days) were made with 2 of the subjects 

 with 2 breads containing a larger proportion of the wheat berry than so-called 



