

556 EXPERIMENT STATION RECORD. [Vol.40 



results indicate th.it sweetened condensed milk is superior to the other varieties 

 of milk employed, both in its effect upon growth in normal infants and in its 

 therapeutic effect in gastrointestinal troubles. 



A diffuse bacterial alteration of bread, R. Perotti and J. ('omanducci {Atti 

 If. Accad. Lvncei, Rend. n. Bd. Fit., Mat. c Wat., 5. ser.. 87 {1918), l. \o. 7. pp. 

 25S-261 ).— An investigation of ropy bread is reported, leading to the conclusion 

 that the causative organism is similar to Bacillus mesenteric** vulgatus, per- 

 haps identical with Bacterium mesenterial*, and somewhat different from 

 Bacterium !>nni*. As the vehicle of the Infection appears to be infected yeast, 

 the authors recommend the careful control of the preparation of the yeast 

 and the sterilization <>f all the utensils employed in the bread making. 



The digestibility of bread and the best utilization of wheat. 6. Bkrtranp 

 {Compt. /.'<»'/. Acad. Bci. [Paris], 165 (1911), No, i',. pp. 138-440).— The 

 author, nn the basis of data obtained from the Investigations <>f Snyder and 

 others on the digestibility and nutritive value of bread, has calculated coeffi- 

 dents "f digestibility for protein and energy of bread made from Boor "f 

 72, B5, and 100 per 'tut extraction. Th lefficlents were obtained bj multi- 

 plying the loss of material and of energy which each Hour underwent during 

 the passage through the body by the extraction Qguree <>f the Dour. The fol- 

 lowing coefficients were obtained: Bread fr->m flour milled at 72 per cent, 

 protein 64.83, energy 66.27; from flour milled at 83 ot, proteii 



energy Tt 19; ami from Hour milled at 100 per cent, protein 76.84, em 



The author considers this nn argument in favor of highly milled flour f<>r 

 human consumption. 



Experiments on the milling of wheat substitutes. I'mianp (Gompt, Rend, 

 Lead / ) [191 ps ''■!/ 811). Tables are given of th- per- 



centage of floor, bran, grits, and waste in the milled products of bean-, corn, 



African millet, bailey, and buckwheat and of the composition of the different 



products. 



Barley flour in tb^ making of bread. «' \ <;\ia>i\ (Vii Igr. <t Rmrale, 7 

 (1911), V". S7, p? t96 191).' -This i- a brief report of a study of the uve ..f 

 rye and barley in bread making. Analyses are given of wheat, rye. and barley 



Hours and of breads made from Wheat alone, from wheat and barley, and from 

 Wheat, barley, and rye 



The conclusion la drawn that barley Ot rye BOUT Can be substituted for 50 

 per Cent of the wheat Hour without diminishing the nutritive vnlue, c<v>d n p. 

 pearance, or taste of the bread. Owing to 'he Insufficient supply of rye in 

 Prance, the proportions recommended are 50 per cent of wheat, s per cent <<( 



rye, and rj per cent of barley flour. 



Potato bread. 1 BdAUBB I l ><- IffT. et Burole, i 'i MJ>.— 



The results are reported of observations upon br<\ad made from wheat Hour 

 milled to BB per 'ent and COOked potato pttlp, the latter in Increasing amounts 



of from i" to 50 per cent 



All these breads were found to be well risen and elastic, to remain fre-h for 

 a long time, and to have a pleasing odor and taste. The author si: hat 



the slightbj d ! nutritive value may be compensated by the introduction 



i<( a small amount of bean Hour. The USe Of potatoes in bread making is con- 

 sidered t<> be practical in large public bakeries and also in the home bakery. 



The use of potatoes in bread making. \ \i:\\i (Vi* I ". rt Rum 

 (1918), Wo 'I. I'p ■>''''/ ; ' , "' ;i I" the method descri bed raw potatoes are prated 

 and added t . . the flour In the proportion of 20 kg. of potat ' flour. 



The breed obtained Is mid to be verj white and not to differ from ordinary bread 

 in taste or appearai ■ 



