464 EXPERIMENT STATION RECOED. [Vol.36 



" No relation can at present be traced between the chemical composition and 

 the accepted culinary properties of the different rices." 



There is also included a discussion on rice as an article of diet. 



North Dakota wheat for 1916, E. F. Ladd (North Dakota Sta. Bui. 119 

 {1916), pp. 51-61, pi. 1). — This bulletin constitutes a preliminary report on the 

 milling and bread-producing qualities of the wheat crop for 1916. The results 

 are i-eported of milling and baking tests on the different grades of wheat, and 

 figures are given showing the receipts per bushel of the various milled products 

 in the case of each grade. 



The results of the baking tests showed that the baking quality of all the 

 wheats was good and in general they gave large loaf volume and good texture, 

 although they were not always standard in color. The percentage of flour 

 was found to be much higher for the lower grades of wheat than is generally 

 assumed, and the loaf volume for the lower grades was higher than for higher 

 grades, while the color averaged the equal of the minimum standard for 

 straight flours. Previous work (E. S. R., 32, p. G34) was continued by taking 

 data as to a carload of wheat of the several grades and following it through 

 from the farmer to the consumer. An attempt was made to show specifically 

 what each grade would be valued at according to the systems of grading and 

 marketing prevailing in the several localities. The figures presented indicated 

 that from an investment in low-grade wheat there was a greater total income 

 than for the best wheat on the market. 



Science of baking business with special reference to yeast foods, R. M. 

 Allen {Nat. Baker, 21 {1916), No. 250, pp. Jf5, 1,6, J,S, 50-52, 5.^-56 ) .—This 

 article reviews the experimental work which has been done along the lines of 

 fermentation, with special reference to the loss of flour due to fermentation ; 

 the nutritive value of yeast ; and the conservation of dough materials which 

 can be brought about by the addition of various mineral .salts. 



Experiments in bread making from, different kinds of rye, J. Jensen and 

 E. H. LuDViGSEN {Tidsskr. Planteavl, 23 {1916), No. 2, pp. 185-232).— As the 

 result of the experiments with Bretagne and Petkus rye here reported, the 

 following conclusions are drawn : 



In the case of the eight samples used, bread of good quality was obtained 

 and not much difference noted in the composition of the raw materials. With 

 the same content of water in the rye no difference was noted in the weight or 

 quality of bread. In the making of the dough the flour from very dry rye 

 took up much more water than that from the less dry samples. The water 

 content in freshly baked bread was essentially the same in all cases, about 

 36 to 37 per cent. A very good and tasty bread was obtained from rye, after 

 wintering, with a water content of from 16 to 18 per cent. 



Bread as a food. — Changes in its vitamin content and nutritive value with 

 reference to the occurrence of pellagra, C. Voegtlin, M. X. Sullivan, and 

 C. N. Myeks {Pub. Health Rpts. [U. S.], 31 {1916), No. 15, pp. 935-91,3).— As the 

 outcome of some studies on the cause of pellagra in Spartanburg County. S. C, 

 the authors call attention to the changes in the composition of corn and wheat 

 flours w'hich have resulted from the Introduction of the roller process, especially 

 the loss of vitamins. They state that laboratory investigations showed that 

 while the corn meal and wheat flour made by the old-fashioned process of 

 grinding the whole grain contained practically all of the vitamins of the whole 

 grain, the highly milled products were deficient in these substances. It was also 

 found that " fowl, the classical experimental animal for the physiological es- 

 timation of the vitamin content o° foods, will live in perfect health for many 

 months on an exclusive diet of wheat, corn, whole-wheat flour, or so-called 

 ' water-ground ' corn meal. If these animals are fed, however, on highly 



