FOODS HUMAN NUTRITION. 63 



In some of the exiHM-iuients the effect of adding malt extract to the bread 

 douyh was studied. The paper is followed by a bibliogi'aphy. 



Yeast stimulants in the fermentation of dough, M. P. Neumann and O. 

 Knischewski (Ztschi: Geaam. Getrcideiv., 2 {1910), No. 1, pp. Jf-l'i). — The 

 effect ou yeast fermentation of caraway, nutmeg, cinnamon, lemon peel, anise, 

 ginger, and other flavoring and seasoning materials, and of alcohol, was studied 

 experimentally. 



According to the authors' conclusions, alcohol in a concentration not to exceed 

 1 per cent exercises a favorable stimulating effect on yeast fermentation, chiefly 

 owing to the fact that it prevents the growth of undesirable bacteria. Caraway, 

 the authors conclude, must be regarded as a stimulant of the yeast itself. 

 Caraway, cinamon, and clove oil, were found to stimulate the growth of the 

 yeast when present in very small quantities but had an opposite effect when 

 present in greater quantity. 



Mechanical kneading- of bread. M. Arpin (Ann. Falsif., 3 (1910), Xo. 15, pp. 

 10-19). — The data sununarized are favorable to the use of kneading machines. 



Analyses of canned peas and beans, showing composition of different 

 grades. W. L. Dubois {U. /S'. Dept. Agr., Bur. CIiciii. Circ. .5'/, pp. 9). — In the 

 usual commercial canning processes green peas separated from the pod, 

 cleaned, and graded are blanched with hot water, and filled into cans con- 

 taining simple brine to which sugar may be added. The cans are then capped, 

 soldered, and processed. In another sort of canned peas, dried green, or 

 Scotch peas are soaked for varying periods for the double purpose of softening 

 and cleaning. The soaked peas are then blanched and canned in much the same 

 way as fresh peas. It is often of importance to determine whether canned 

 goods have been prepared from fresh or from dried peas and this problem was 

 studied chemically with a view to supplementing the data dependent upon a 

 physical examination. 



" The distinction between soaked and fresh peas is, of course, made with 

 some degree of certainty by the simple examination of the physical appearance 

 of the goods, noting especially the maturity and firmness of the peas and the 

 character of the liquor. Soaked peas are usually more or less broken and 

 mashed, while the most matured show well-developed cotyledons and are 

 packed in a licpior which is cloudy and starchy in appearance. It is seldom 

 that the liquor in which soaked peas are put up is in the clear and limpid con- 

 dition of that found on the fresh goods. The maturity of the peas can not be 

 taken as conclusive evidence that the same have been soaked, however, because 

 some of the oldest and best developed peas packed in the fresh state are very 

 similar in appearance to the varieties which are soaked before canning. Neither 

 can the ai)pearance of the liquor be finally relied upon, since the matured fresh 

 peas are sometimes found packed in a liquor which is not clear and is more 

 or less starchy." 



As shown by the analytical studies, the canned soaked peas had on an average 

 a higher water and starch content and a somewhat higher specific gravity, and 

 the author concludes that such determinations " afford results which may serve 

 to substantiate to a great degree conclusions drawn from physical examinations 

 of such canned goods." 



The problem was also studied with Lima beans. 



" The limited data obtained indicate that their water content when canned 

 in the fresh state is higher than when they are prepared from soaked beans. 

 The crude fiber and crude starch in the latter are higher than in fresh beans. 

 Calculated to the dry basis these differences between the two grades of beans 

 are not so pronounced, so that the variation seems to be lai'gely one of water 

 content. The soaked beans have a higher specific gravity, although the differ- 



