FOODS HUMAN NUTRITION. 359 



subject it nppoars th;it the jiain in liakinji stron.^tli is uioro rai)i(l when the 

 material is stored as tlitur than when stored as wheat ; but the change takes 

 place in both cases and seems to reach the same limit in the end. . . . 



" It is to be hoped that before long the increased value of wheat which has 

 been stored for a considerable time will be more fully recognized, and that 

 such wheat will be sold at the enhance<l price warranted by the increased 

 strength and improved color of the flour which it will yield." 



Poulard wheat and its value for bread making, A. I^olli (Stas. Spcr. Agr. 

 Itah, //J {19GS), \o. '.)-lU pp. 609-Gm) .—XivA\ynci\\ studies and bread making 

 tests are reported and general data summarized in this report on the value 

 of poulard wheat, Triticiim tiirgidiiiH. The general conclusions were not favor- 

 able to the use of this wheat for bread making purposes. 



Differences in flour grades and the cause, G. L. Teller (Oper, MiUcr, 14 

 (JHOH). -Ao. 6. pp. 301. 3112. flg. /).— A discussion of analytical and other data. 

 The autlun-'s conclusions are favorable to the bleaching of tiour. 



The sugar content of fine white flour dough before and after fermenta- 

 tion and the diastasic value of white flour, 11. ,T. von Liebig {Landiv. Jahrh., 

 38 {1909), No. 2, pp. 251-271). — According to the conclusions drawn by the 

 author from experimental data reported, the sugar present in white flour is 

 glucose and saccharose, the proportions on a dry matter basis being 0.1 to 0.4 

 I)er cent and 1 to 1.5 per cent, respectively. 



When flour is mixed with water, and also when it is made into dough, mal- 

 tose is formeil through the agency of a diastasic ferment. The fermentation 

 of sugar in dough proceeds very rapidly, and under favorable conditions of 

 time and temperature may amount to a number of per cent. For instance, when 

 dough was kept at 30 to 40° C. for 14 hours, 4.6 per cent of reducing sugar 

 estimated as glucose was found, the glucose content of the original flour being 

 only 0.15 per cent. The proportion of saccharose in the dough, on the other 

 hand, showed only small variations and remained practically unchanged by 

 direct extraction of the flour with water. When dough made in the usual way 

 with yeast, water, and salt was 'allowed to remain for 2 hours at a temperature 

 of 30° the loss in sugar was found to vary from 1.42 to 2.05 per cent, the loss 

 of reducing sugar being much greater than that of saccharose. Owing to the 

 presence of the diastase in white flour, a small amount of unfermented sugar 

 could be detected in the dough after 2 hours. 



Estimated according to Lintner's method, the diastasic value of coarse, dark 

 flour was one-third, and that of flne white flour one-seventh, that of normal 

 malt used for comparison. These values are, of course, relative and only com- 

 parable with data obtained in tests with dissolved starch. As is well known, 

 extracts of all unsprouted grains contain a diastase which, like that of malt, 

 hydrolizes starch solution, often in considerable quantity but possessing only in 

 small degree the power of dissolving and hydrolizing starch grains. It is prob- 

 ably a weak diastase of this character, a so-called trans-location diastase, which 

 is present in dough made from flour. 



A new type of peasant bread, P. Gibelli and E. GaiJNER (Ann. 1st. Agr. 

 [MiUnt]. 7 (190.5-G), pp. 9'>-l 06). —It is claimed that the form of wheat bread 

 described jtossesses si)ecial advantages. An analysis is reported in comparison 

 with corn bread. 



Table sirups, A. ]\Ic(iiLL {Lah. Inhiiid Rev. Drpt. Canada Bui. /77, pp. 13). — 

 Data are given regarding the examination of 75 samples collected in different 

 region^ in Canada. Of these, 39 consisted essentially of cornstarch glucose, 

 with varying amounts of cane sugar; 23 were essentially cane sugar sirups, 

 although several of them contained notable amounts of glucose; while the 

 remaining 13 samples contained usually as much as 30 per cent cane sugar. 



