898 EXPERIMENT STATION RECORD. 



"On the average the proteid content of durum wheat flour grown in 1902 or 1903 

 is equal to that of northwestern hard spring wheat, of the same year, but in flour 

 made from normal wheat grown under more favorable conditions it is higher. 



"The amount of gliadin plusglutenin in the flours from the typical wheats studied 

 is in practically the same relation as the total proteida just described. 



"The absorption and expansion are, as a rule, greater in the case of flour from 

 durum wheat than of flour from hard spring wheat or hard winter wheat. 



"The ash content of durum wheat patent Hour is considerably higher than that of 

 hard spring wheat patent flour. 



"In general, durum wheat flour differs in composition from hard spring wheat 

 flour in having larger amounts of proteids, ash, and sugar, but in unfavorable seasons 

 having too much moisture some of these fall to about the same amount as found in 

 the other hard wheats." 



Experiments on the use of durum wheat flour for bread making are reported and 

 described. When durum flour was compared with ordinary flour on a commercial 

 scale in a large bakery the results indicated that the 2 flours were very similar and 

 that the durum flour was satisfactory. Brief statements are also made regarding 

 other bakery tests. 



From all the bakery tests, it can be said, in the authors' opinion, that durum 

 wheat flour on an average makes as good wheat bread as the average hard spring 

 and hard winter wheat flours. The fact that durum wheat flour is satisfactory for 

 making biscuits, cakes, and other foods is spoken of. As this flour is more or less 

 yellow in color it obviously could not be used for cakes which are desired to be 

 quite white. Its possible use for the manufacture of cereal breakfast foods is also 

 mentioned. 



A bread-making test under laboratory conditions, in which durum wheat flour 

 was compared with spring wheat flour, led the authors to conclude that — 



"Durum wheat flour produces a bread that, as a rule, contains slightly more 

 moisture and loses this moisture at a slower rate than bread made from hard spring 

 wheat flour. 



" The average weight of loaves of equal loaf volume is slightly greater in the case 

 of durum wheat flour than of flour from hard spring wheat. 



"The average loaf volume of loaves scaled to the same weight when molded is 

 almost the same with the two kinds of flour. 



"Durum wheat flour and the bread made from it contain noticeably larger 

 amounts of sugar than hard spring wheat flour or bread. 



" The ash content of durum wheat flour and bread is greater than that of hard 

 spring wheat flour or bread. 



"The food value of the two kinds of bread, as measured by the heat of combus- 

 tion, is practically the same." 



Cooperative bakeries, P. Vimeux {Jour. Agr. Prat., n. ser., 8 (1904), No. 35, pp. 

 271-273). — Data regarding the French cooperative bakeries and their operation are 

 summarized. 



Notes regarding colonial agriculture, L. Bernegau ( Verhandl. Gesell. Deut. 

 Naturf. u. Aerzte, 1903, II, pp. 118-121; abs. in Chem. Centbl.,75 (1904), II, No. 16, 

 p. 1164). — The food value of sweet potato flour is spoken of, and analytical data 

 regarding this product are quoted. 



Colored mustard, A. Beythien (Ztschr. Vhtersuch. Nahr. u. Genussmtl., 8 (1904), 

 No. 5, pp. 283-285). — Data are summarized regarding the occurrence of artificial 

 coloring matter in mustard. 



Concerning Tunisian olive oil, E. Milliau (Seifensieder Zlg., 31 (1904), pp. 7, 

 8, SO, 31; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 9, pp. 585, 

 586). — A by-product obtained in olive-oil making called "Margine" is spoken of, as 

 well as the preservation and purification of olive oil. 



