666 EXPERIMENT STATION RECORD. 



cooked until well done at 100° C. a rise in temperature in the center of the 

 meat after removal from tlie oven was always noted under the experimental 

 conditions provided the meat was not cut. *' This rise in temperature depends 

 upon (1) the temjjerature of cooking, (2) the temperature of the interior of the 

 roast when removed from the oven, and (3) the size and shape of the l*oast. 



"Although in the process of roasting the meat is submitted to a temperature 

 far in excess of that suitable for the cooking of proteid, it is evident that only 

 a very thin outside layer of the meat is affected by this temperature. The 

 temperature of the interior rises very slowly and follows the same rule as does 

 the rise in temperature after removing from the oven. That is, the greater 

 the difference between the temperature of the outside and the inside of the 

 meat, the greater is the rise of temperature. 



" The number of minutes per pound necessary to produce a certain degree of 

 cooking depends upon (1) the character of the cut as regards size, shape, etc., 

 and (2) the temperature of the oven. For example, a single short rib roast 

 containing the bone required 16.3 minutes per pound to cook the meat rare, 

 while the two-rib rolled roasts avei-aged 20.1 minutes at the same temperature 

 to reach the same condition, 



" The roasts are as quickly cooked at 175° C. as at 195° C. This is important 

 from a practical standpoint as it involves a question of economy in fuel, es- 

 pecially if gas is the fuel used. 



" When cooked at 100° C, a very much longer time is required to raise the 

 inner temperature from medium (62° C.) to well done (72°) than to cause the 

 same rise at 105° C. or 175° C. There is, therefore, very much less danger of 

 overcooking the meat at this temperature (100° C). At the higher temperature 

 a very few minutes overcooking may be sufficient to carry the inner teniperatuiv 

 above the desired degree. 



" The lower the temperature of cooking, the more uniform is the condition 

 of the interior of the meat." 



The effect of bleaching' upon the quality of wheat flour, P. .7. Alway {Nc- 

 hraslca Sta. Bui. 102, pp. 5(1). — Extensive analytical and other studies of the 

 effects of bleaching upon flour are reported. A portion of the investigation has 

 been noted from another publication (E. S. R., 10, p. 500). 



Over 100 samples of freshly manufactured flours from mills in different parts 

 of the State were examined, some of tlie samples being bleached and others 

 unbleached. Of the bleached flours part of the samples came from mills using 

 electrical processes and part from those using chemical bleachers. In general, 

 the author concludes that the bleaching, as practiced by Nebraska millers, 

 neitlier improves nor injures the quality of the flour. 



From a comparison of the colors of bleached and unbleached flours, it ap- 

 peared that the whitest unbleached flours gave the whitest flours after bleach- 

 ing although they contained the smallest amounts of nitrites of the samples 

 examined. " Both the whitening of the flour and the amount of nitrites formed 

 varies as the amount of nitrogen peroxid used, provided that the latter is not 

 excessive and the manner of api)lication is the same . . . The lower gi-ades 

 of flour did not have their gray tints weakened and many of the bakers' grade 

 appeared more undesirable in the bleached than in the unbleached condition, 

 the yellow tint of the latter partly obscuring the gray color." No general rela- 

 tion was found to exi.st between the colors of the mill bleached flours and the 

 quantities of nitrites present. 



When the amount of nitrogen peroxid used in bleaching did not exceed 50 cc. 

 per kilogram of flour no appreciable change in acidity was noted in a compari- 

 son of the acid content of bleached and unbleached flours. I^arger amounts of 

 the ]ieroxid caused an increase in acidity. 



