FOODS^ — HUMAN NUTRITION. 863 



large. For it must be borne in niiiul that even a well-made tea biscuit has a 

 small volume compared with that of a very light loaf of bread produced from 

 the same quantity of flour. In spite of the similarity in conduct of the various 

 flours, under the conditions just mentioned, it is clear that one is not justified in 

 concluding either that the gluten of all flours is practically identical or that the 

 volume of a light loaf of bread is determined primarily by the quantity of gas 

 evolved. The making of ordinary tea biscuits can not be considered a test of 

 the ability of gluten to withstand fermentation or of its power to retain a 

 large quantity of gas produced inside the dough." 



The relationship of composition to bread-making value, F. T. Shutt 

 {Canada Cent. Expt. Farm Bui. 57, pp. 37-5 1, dfjtns. 3). — Studies of the gluten 

 and the sugar content of a number of sorts of flour were carried on in an inves- 

 tigation of the relation between composition of flour and bread-making value. 

 The following quotations are made from the author's summary: 



" Between the protein, gliadin, and wet and dry gluten there is a distinct rela- 

 tionship, but . . . there is no evidence of a definite or absolute ratio. It is 

 apparently approximate in character. ... " 



" The ' gliadin number,' though holding with the other nitrogenous data in 

 certain parts of the series, is evidently a datum not to be considered as defi- 

 nitely related to the nitrogen compounds or to the ' baking strength.' 



" While it may not be possible to prognosticate from the nitrogen determina- 

 tions (protein, gliadin, and gluten) the particular order in which the members 

 of any series of flours will fall when submitted to a baking test, these esti- 

 mations constitute factors of prime importance in judging of the value of a 

 flour for bread-making purposes, and especially is this true when taken into 

 consideration with the physical character of the gluten. The results from both 

 series of flours clearly indicate a distinct relationship between these chemical 

 data and ' baking strength ' — a figure made up chiefly of the values for volume, 

 shape, and weight of loaf. It does not appear, however, that any definite ratio 

 can be established between these two classes of data. 



" If the size of the loaf produced is controlled by the volume of gas evolved 

 in the bread-making process, then this volume is dependent on the degree of 

 the enzymic action (which may affect the proteids as well as the carbohydrates) 

 rather than on the amount of sugar present in the flours. 



"No relationship has been discovered between the ratio of total ash to 

 protein and ' baking strength,' nor between the ratio of ash in gluten to protein 

 and ' baking strength.' " 



Breakfast foods: Their chemical composition, dig'estibility, and cost, 

 If. Harcourt and H. T.. Fulmek (Onlario Dcpt. Agr. BuL 102, pp. 56). — A full 

 report on the composition and digestibility of cereal breakfast foods and the 

 effects of different methods of cooking. Portions of this work and the 

 general conclusions drawn from it have been noted from other publications 

 (E. S. R., 10, p. W)). Additional analyses are reported. 



Food inspection decisions (U. S. Dcpt. Agr., Food Insp. Decisions 8.'/-,S',5, 

 pp. 4; 86, pp. 16; 87, pp. 2; 88, pp. 2). — These circulars contain amendments to 

 Regulations 17 and 19 of Rules and Regulations for the Enforcement of the 

 Food and Drugs Act (E. S. R., IS, p. 450), and decisions regarding the label- 

 ing of bitters, the interpretation of Regulation 2 as to the original packages, 

 labeling of coi-n siruj), and information regarding private importations. 

 " Notice is given that these so-called private importations will be subjected 

 to the same restrictions as ordinary imports." 



As regards "the thick viscous sirup obtained by the incomplete hydrolysis 

 of the starch of corn, and composed essentially of de.xtrose, maltose, and dextrin, 



