62 EXPERIMENT STATION EECORD. 



The gluten content and baking quality of German flours, M. P. Neumann 

 and K. Mohs (Ztschr. Gesam. Getreidetc, 2 {1910), 'So. 2, pp. 31-36).— The 

 results of a number of tests with flour from winter and spring wheat are 

 rei)orted. 



Milling and baking tests, F. D. Gardner {Pennsylvania 8ta. Bill. 97, pp. 18, 

 /if/. I. (Jf/in. 1). — The data reported in this bulletin have been noted from another 

 publicatiou (E. S. R.. 22, p. 466). 



Bread and bread making, Helen AV. Atwater {U. 8. Dept. Agr., Farmers' 

 Bui. 389, pp. .'i7, figs. 7). — In this, which is a revision of an earlier Farmers' 

 Bulletin of the Department (E. S. R., 12, p. 279), the principal grains and 

 flours are discussed as well as yeast and other leavening agents, household and 

 connuercial methods of bread making, the nutritive value and cost of different 

 kinds of bread, and other similar topics. In preparing the bulletin for publi- 

 cation in its present form new material has been incorporated, particularly with 

 reference to the nutritive value of bread made from different kinds of flour. 



The general conclusion reached is that " as compared with most meats and 

 vegetables, bread has practically no waste and is very completely digested. 

 It is usually too poor in protein to be fittingly used as the sole article of diet, 

 but when eaten with due quantities of other foods it is invaluable, and well 

 deserves its title of ' the staff of life.' " 



Army bread in France and other countries, G. H. Lemoine {Rev. Soc. Sci. 

 Hyg. Aliment., 7 {1909), No. 9, pp. 269-275).— This is a digest of data regard- 

 ing the composition and character of French army bread as compared with 

 that used in other countries. 



On the relation of yeast to flavor in bread, Ruth A. Wardall {Jour. Home 

 Econ., 2 {1910), No. 1, pp. 75-91).— Yvom the results of studies with 33 yeast 

 cultures, of which IS were identified, the autbbr concludes that the flavor of 

 bread is not to be determined by yeast and possibly is not even affected by it. 

 She believes, however, that if culture material suitable for both yeast and 

 bread can be supplied, some of the yeasts which now fail in bread could be suc- 

 cessfully used and they might have a possible effect upon the flavor. 



" The simple process of selection as we have carried it on might be extended 

 over a far greater number of yeasts, and from the number which fail here- 

 some might be found which under other conditions would be successful in bread. 

 If there were any difl'erence in flavor among those which have successfully 

 fermented bread a greater stimulus would be given for further search among 

 the yeasts. 



'• Since for obvious reasons the time allotted for fermenting bread is short 

 it seems quite possible that an insutticient opportunity to develop flavor is 

 given. The potato flasks after 24 hours in the incubator give no ethereal odor 

 such as the wine maker detects in his must cultures. . . . 



" From a knowledge of the individual yeast gained by experimenting a favor- 

 able culture material might be prepared, but if the yeast is to serve as a fer- 

 ment for bread the material must be one which will not impair the taste or 

 healthfulness of the bread; and if it is really to be useful, must not require 

 anything which is unusual or diflicult for the housewife to obtain. . . . 



" In no case, either of the yeasts which failed to make bread or those which 

 succeeded, was there any suggestion of sourness or any unpleasant taste. The 

 yeasts which successfully fermented bread gave excellent loaves, which were 

 noticeably sweet and of fine flavor, but differing so little among themselves 

 that very slight, if any, difference could be detected on even the most critical 

 tasting. Among the yeasts examined there seems to be no choice on the ground 

 of producing flavor in bread." 



