FOODS NUTRITION. 785 



an regards its solubility in 70 per cent alcohol containing 1 per cent of acetic ac'.(l 

 Some of the conchisions which were drawn follow: The baking quahty of wheat 

 flour is determined b}' the gluten content, especially by the composition of the gluten. 

 The physical characteristics of the gluten depend upon the relative proportions of 

 its constituents. It appears that it is possible to show a definite relation between 

 the power to absorb water and the baking quality of flour, ])at the quality is not 

 shown by water absorption alone. There is no direct relation between the porosity 

 of bread and the a])sorptive power of the flour. Chemical changes take place in the 

 wheat berry and in wheat flour on storing. These depend on changes in the gluten, 

 which apparently have a great effect ni)on the baking quality, though their nature 

 is not understood. The total nitrogen cnntentof flour ground from wintiT wheat 

 grown under different conditions varies within wide limits. 



The baking quality of wheat flour and its determination, (i. IIamaxn {Die 

 lUickfah'tghc'it di:< Wrizcinnclilcx vwJ Hire IIcxHiiiiiiiDk/. Ileiilr/hcr;/: ('(trl Winter, 1902, 

 p}j. ISO). — A I'eprint of the above. 



The relation between protein content and baking- quality, R. Reichekt 

 {Inaug. Disi>., Halle, 190J, pp. 7.^• Filhliag'.'t Landiv. Ztg., 51 {190J), Xox. 16, pp. 

 565-579; 17, pp. G05-625; 1<S', pp. 645-660). — -Using flour from wheats containing dif- 

 ferent amounts of gluten, a number of l)aking experiments were made. The nitrog- 

 enous constituents of the flour and other milling products and of original wheat 

 were studietl by a modification of Fleurent's method, which is described. In some 

 of the exi^eriments separated gluten, glutenin, and gliadin were added to the flour 

 in such a way as to modify the gluten content arbitrarily, and it was found that the 

 baking qualities were correspondingly modified. One of the special objects of the 

 investigation was to study the fitness of different sorts of flour for the manufacture 

 of the small German breakfast rolls. The author compares his results with those 

 obtained by other investigators and discusses the subject of bread making at length. 

 Among the conclusions drawn were the following: The amount of bread produced 

 by a given flour depends ujion the amount of water which it will absorb. This is in 

 turn dejiendent upon the total amount of gluten present. The increase in ])ulk dur- 

 ing fermentation and baking of the dough — that is to say, the volume of bread pro- 

 duced — is determined by the absolute quality of gliadin present. The gliadin con- 

 tent of the flour can be very low and the flour still be such that the bread is not 

 injured, 7 to 8 ])er cent l^eing regarded as a maximum and 6 per cent as a minimum 

 for good bread. If the gluten content is excessive, the bread becomes porous and 

 the crust browns too cpiickly during baking. Skill in bread making has a great deal 

 to do with the quality of the bread produced. The color of the interior of the l)aked 

 pi'oduct depends u])on the t'olor of the flour used. 



The baking quality of flour and baking experiments w^ith flour and gluten, 

 H. Seli.nuk ( Vehd' Bdckfahigkeit der Mehle und Jlack-Versuche von Mehl und Kleher. 

 Leipzig, pp. 16). — In this article, which is reprinted from the Deutscher Midler, the 

 autlior discusses some of the earlier experiments which have to do wdth the baking 

 quality of flour and briefly reports his own work on the subject, giving especial 

 attention to a description of the Artopton, a foi-m of api)aratus which he has devised 

 for use in determining the baking quality of flour. 



Grain, flour, and bread, A. M,\iirizio ( (letreide, Mehl und Brol. Fierlin: P. Farey, 

 190.;, ]>p. XIII + 393, ])h. 2, figs. 139). — In this volume, which according to the 

 author is designed as a laboratory handbook and for the special use of chemists, 

 millers, bakers, botanists, and agriculturists, the botanical, chemical, and physical 

 properties and the hygienic relations of grain, flour, and bread are discussed, as 

 well as methods of judging and testing these characteristics. Milling, baking, and 

 the other subjects included in the volume are exhaustively treated of, the results 

 obtained by many investigators being cited, as well as data drawn from tlie author's 

 own work. 



