FOODS ANIMAL PRODUCTION. 



777 



FOODS— ANIMAL PRODUCTION. 



Human food investigations, IT. Snyder (Minnesota Sta. Bui. 54, 

 pp. 37-90, figs. 5). — The gluten of wheat (pp. 37-42). — The author points 

 out that the value of Hour for bread is dependent upon the total amount 

 of gluten which it contains and upon the proportion of giutenin and 

 gliadin making up the gluten. The total protein, gliadin, and giutenin 

 in a number of samples of American and foreign wheat was determined. 

 The gliadin was obtained by extracting finely ground wheat with 70 per 

 cent alcohol. The giutenin was obtained by extracting with potassium 

 hydroxid solution after first removing all other proteids. In the follow- 

 ing table a number of varieties of wheat are compared on the basis of 

 their content of nitrogenous constituents: 



Composition of the gluten of >cli<<it. 



Variety of « heat. 



Scotch Fife 



Wellman's Fife 



Red Winter Wheat 



Early Genesee Winter . 



Ladoga 



Blue Stem 



Crimean 



Frosted Spring Wheat . 



Calcutta 



No. 1 Chile, 



La Plata 



Nicolaeff Aziina 



Oregon White Winter . 

 No. 2 II ed W i n t e r 



Wheat. 

 No. 2 Hard Winter 



Wheat. 



Minnesota Station . 

 do 



Manitoba 



Minnesota Station . 

 Russia 



India 



Chile 



A rgentine Republic 



Russia 



i Ihicago market . . . 

 do 



.do 



Protein Proteids Glia- 

 (N. +5.7). in gluten, din. 



Per et. 

 14.76 

 12.60 

 10. 73 



7.98 

 9. .VI 

 14.20 

 11.08 

 12. 88 

 8.13 

 7.01 

 13.38 

 10.28 

 9. 23 

 7.01 



8.83 



rerct. Perot. 



Giu- 

 tenin. 



Gluten in form 

 of— 



12.46 

 10. 18 

 8.68 

 H. 31 



8. 25 

 11.75 



9. 49 



6. 39 

 0.70 

 5. 62 



11.84 

 8.74 



7. 65 

 5.56 



7.31 



7. 26 



6. 1 4 

 5.60 



::. 71 

 5. 04 



7. .-I 

 5.77 

 I.2.". 

 4.90 

 2.92 

 4.99 

 5.70 

 5. 12 

 :;. 77 



:;. 99 



Per et. 

 5.20 



1 94 



2. 60 

 2.61 

 3.91 

 3.72 

 2. 14 

 1.80 

 2. 70 

 6.85 

 ::. 114 

 2. 23 

 1.79 



:;. 32 



Glia- 

 din. 



Pei et. 



60. 3 



tit.:. 

 58. 8 

 68. r . 

 66. 7 

 60.8 

 66. 5 

 73. 1 

 52. 

 42. 1 

 65. 2 

 70. 8 

 07.8 



54. 6 



<;iu- 



tenin. 



Per et. 



41.7 

 39. 7 

 35.5 

 41.2 

 31.5 

 33.3 

 39. 2 

 33.5 

 26. 9 

 48.0 

 57.9 

 34.8 

 29.2 

 32. '2 



45.4 



"For bread-making purposes the gluten should be well balanced; that is, contain 

 the right proportion of gliadin (binding material) to giutenin. The most valuable 

 wheats for both food and bread-making purposes are those rich in protein, of which 

 80 to 85 per cent is gluten, and the gluten is composed of about 60 per cent gliadin 

 and about 40 per cent giutenin. ... In the samples [of Scotch Fife and Wellman 

 Fife], which may be taken as good types of northern-grown hard spring wheat, the 

 gluten contains about 60 per cent gliadin and 40 per cent giutenin. In the so-called 

 soft wheat [Bine Stem Calcutta and Oregon White Winter] there is from 7 to 13 per 

 cent more of gliadin and a correspondingly less amount of giutenin." 



Bread was made from (1) flour from which the gliadin had been 

 extracted, (2) flour from which the albumin had been extracted, (3) 

 flour from which proteids soluble in sodium chlorid solution had been 

 extracted, aud (4) normal flour. In the first case "the dough was not 

 sticky; it felt like putty and broke off like putty. The yeast caused 

 the mass to expand a little when first placed in the oven, then the top 

 of the loaf began to break apart, and the loaf decreased in size as if 

 no yeast had been used. The loaf, when baked, was about as heavy as 

 the same bulk of rubber." In the second aud third cases the bread 



