162 EXPEEIMEiSTT STATION EECOED. 



were graded according to a point system based upon ttie appearance of the 

 grain, its yield in busliels per acre, its weight in pounds per bushel, the ap- 

 pearance and composition of the gluten, and the color, chemical composition, 

 and baking quality of the flour 



Bleached flour, F. L. Haley (Biochem. Bui., 3 (1914), No. 11-12, pp. UO- 

 jfjfS). — Analyses showed the presence of nitrites in bleached flour. From the 

 results of experiments with laboratory animals (guinea pigs), to which were 

 administered doses of potassium nitrite, the author concludes that bleached 

 flour is not detrimental to health. 



The physico-chem,ical properties of the alcohol-soluble proteins of wheat 

 and rye, J. Groh and G. Friedl {Biochem. Ztschr., 66 {19H), No. 1-3, pp. 154- 

 164, fig- 1; afis. in ZentU. Physiol., 29 {1914), No. 5, p. 22.5") .—Wheat gluten 

 contains only one protein which is soluble in alcohol, namely, gliadin. Rye 

 flour contains a mixture of several proteins, but apparently not any gliadin. 



The physical chemistry of bread, Lorenz {Chcm. Ztg., 37 {1913), No. 78, 

 p. 783). — From studies of the structure of both fresh and stale bread the author 

 concludes that as the loaf ages the structure of the starch granules is modified 

 and the starch gives up its water content to the protein part of the loaf. He 

 regards the fresh loaf as an unstable form and the modified starch grains as a 

 permanent characteristic of stale bread. 



German agricultural breads, E. Paeow {Ztschr. Spiritusindiis., 37 {1914), 

 No. 53, pp. 593, 594). — Surveying the German food supply, the author recom- 

 mends an increase in the amount of sugar in bread making as a means of in- 

 creasing its nutritive value and at the same time saving the grain supply. 



War bread, H. Stbube {Deut. Landw. Presse, 42 {1915), No. 12, pp. 87, 88).— 

 The author discusses the production and use of this product, which is defined 

 as rye bread containing more than 20 per cent of potato flour. 



The use of potatoes in bread making-, M. P. Neumann and A. Fornet 

 {Ztschr. Gesani. Qetreidew., 6 {1914), No. 10-11, pp. i 93-205). —Commercial 

 methods are described for the preparation of potato flakes, potato flour, and 

 potato starch. From analyses of bread prepared with the addition in varying 

 proportions of potato flour and starch to rye and wheat flour the author con- 

 cludes that the best bread is prepared by the addition of 5 per cent of potato 

 flour to the rye or wheat flour, though 10 per cent is often used and even 20 

 per cent may yield a satisfactory product. When more than 10 per cent of the 

 potato flour is used it is difiicult to obtain a good bread, as considerable water 

 is absorbed by the starch in making the dough and the resulting loaf is too 

 soggy. 



Composition of Euchloena mexicana, J. Pieraerts {Bui. Assoc. Chim. Sucr. 

 et Distill., 31 {1914), No. 9, pp. 655-660). — ^A description is given of a grain 

 commonly occurring in Mexico and other tropical countries which is said to 

 have considerable food value. Its approximate chemical composition is given as 

 follows: Protein 24.57 per cent, fat 4.80 per cent, and carbohydrate, 61.38 per 

 cent. 



Nutritive value of frozen meat, E. Valenti {Oior. R. Soc. Ital. Ig., 35 

 {1913), No. 4, pp. 148-153; ahs. in ZentU. Biochem. u. Biophys., 16 {1914), No. 

 17-18, p. 656). — Comparative analyses are reported of American and Italian 

 frozen meats. In the case of meat which had remained at a temperature of 

 — 10° C. for 40 days, an increase was noted in the percentage of dried residue 

 and nitrogenous substance, while a decrease was noticed in the water content. 

 It is suggested that the results may vary if a gradual thawing of the meat is 

 brought about. 



