FOODS HUMAN NUTKITION. 865 



resulted, with better texture, " consisting of a more uniform distribution of tlie 

 fermentation gas cells wliicli are of smaller aize in augmentt'd number, M-ith 

 avoidance of large holes, thus eliminating crumbliness and producing a more 

 velvety crumb. . . . 



" Finer flavor and increased palatableness in the bread by virtue of a chem- 

 ical combination with the pliosphates of the flour " resulted. 



"By using bacterial lactic acid produced by propagating B. delhruecki in a 

 bran mash, all the highly nutritious extractive substances of the bran are thus 

 incorporated into the dough, while tlie lactic acid renders soluble the proteins 

 and basic phosphates of the flour, which results in a more wholesome product 

 by reason of its increased digestibility." 



It is stated that " the ' microbi-cidal ' tendencies of lactic acid check the 

 gi'owth of those undesirable micro-organisms which tend to cause a disagreeable 

 taste, bad odor, ropiness, and other bread diseases. 



" Bacterial lactic acid extracts of malted cereals at low temperatures contain 

 in addition the activated proteolytic and diastatic enzyms, peptase, and diastase, 

 which act during dough fermentation to effect a partial digestion of the dough, 

 the resulting soluble proteins, phosphates, and carbohydrates serving as a most 

 desirable nourishment for the yeast. 



" Milk, whey, buttermillv, and similar milk products containing either added 

 or developed bacterial lactic acid, when added to the dough, also effect- a similar 

 improvement in the bread. 



"Commercial lactic acid may be used with improved results, but bacterial 

 lactic acid is preferable, and that bacterial lactic acid which is produced by 

 the organism B. delbrtiecki is the most desirable, since this lactic acid with the 

 extractive substances in it contains a much gi-eater concentration of hydrogen 

 ions upon which the effectiveness of this acid largely depends." 



■Westphalian blood bread, O. Rammstedt (Ztsclir. Angeio. Chem., 2S {1915), 

 No. 88, Aufsatsteil, pp. 236-238). — Analytical data are given showing the 

 chemical composition of rye, wheat, and army breads, and Westphalian blood 

 bread, which is prepared with the addition of blood obtained from slaughter- 

 houses to increase the nutritive value of the bread and to save in the amount 

 of flour used. 



Blood bread, R. Kobeet (Chem. Ztg., 39 (1915), No. 12, p. 69).— The author 

 advocates the addition of 10 per cent of tlie blood of slaughtered animals to 

 all flour used in bread making during the war, as this blood contains nearly 18 

 per cent of protein, some lecithin and cholesterin, and valuable inorganic salts. 

 Bread prepared in this way, when freshly baked, has an agreeable taste. The 

 danger from infectious diseases is held to be negligible, as any bacteria present 

 are killed by the baking process. 



Decision of the German Imperial Health Bureau on the use of potato 

 products in. bread (Arb. K. Gsndhtsamt., JfS (1915), No. Jf, pp. 595-S06) .—Baking 

 experiments are described in which various proportions of potato starch, potato 

 flakes, and whole potato flour were used in admixture with rye flour and baked 

 in the usual way. The bread was subsequently analyzed to determine prin- 

 cipally the amounts of water and total nitrogen present. 



The total energy value of the potato bread was found to be only inconsider- 

 ably less than that of pure rye bread. The products containing as much as 20 

 per cent of potato flour were judged not inferior to rye bread in general appear- 

 ance, color, odor, and taste. 



The protein content of the potato bread is held to be the only quantity that 

 varies considerably from that of pure rye bread, but when 20 per cent of potato 

 starch or flour is used in the bread the percentage of protein present is much 

 smaller than when only 5 per cent is used. It is maintained that sufficient 



