862 EXPERIMENT STATION RECORD. I Vol. 37 



" The removal of the 70 per cent alcohol extractives from flour impaired the 

 baking qualities of the flour to the extent that it was impossible to obtain a 

 satisfactorj' fermentation of the dough. 



" Flour in which a part of the soluble salts had been removed through the 

 process of dialysis also gave unsatisfactory fermentation action when compared 

 with the same flour untreated." 



The second of the studies has to do with the influence of the various com- 

 ponents of flour upon baking quality and is a progress report. Some of the 

 results obtained are summarized as follows: 



" The water-soluble extractives from flour were added to both wheat and 

 corn starch with beneficial results in volume production. Flour from which 

 the gluten was removed gave similar results. 



" The addition of gluten to both wheat and corn starch resulted in forming 

 compact, rubbery masses. Flour from which the water-snluble extractives 

 were removed also resulted in forming compact masses. 



" The addition of the water-soluble extractives to flour made up of either 

 wheat starch and gluten, or cornstarch and gluten, resulted in increased vol- 

 umes, bu^ these were not equal to the volumes obtained by mixing the water- 

 soluble extractives with both the wheat starch and cornstarch or flour from 

 which the gluten had been removed. 



" While it is true that the significance of the water-soluble and gluten com- 

 ponent of flour to baking quality are shown to a certain extent in our experi- 

 ments it is impossible at this writing to express the exact importance of each." 



The results obtained in the study of the milling value of water-soaked wheat 

 are summarized as follows : 



" Wheat which has been allowed to si^rout loses in weight as the length of 

 time allowed for germination advances. The milling value of germinated wheat 

 decreases as the length of the plumule increases. The length of time required 

 for the conversion of starch decreases as the length of the plumule increases, 

 to at least twice the length of the kernel. 



" The amount of gluten which can be recovered from flour from germinated 

 wheat is less than that from ungerminated wheat. The yield of gluten decreases 

 rapidly as the plumule increases in length. 



" Expressed in percentage of total nitrogen, the alcohol-soluble nitrogen ha.^ 

 been affected by the germination of wheat. The most marked changes were 

 observed in the glutenin and amid nitrogen. In the former there was a sudden 

 decrease in amount from the period where the plumule was equal to the length 

 of the kernel to that where the plumule was equal to twice the length of the 

 kernel. The amid nitrogen increased rapidly from the time \\\wn the plumule 

 was equal to the length of the kernel. 



" When germinated wheat flour was baked only the quality of the crumb of 

 the bread was impaired ; this was particularly noticeable in flours made from 

 germinated wheat in which the plumule was equal to or twice the length of 

 the kernel. The volume of the loaf increased, being exceptionally large in the 

 bread made from partially germinated wheat flour. 



" Using small quantities of gorminatcil wheat flour with other flour, it was 

 found that the volume of the loaf could be increased without impairing the 

 texture of the loaf. Each particular flour requires a different amount of ger- 

 minated flour in order to produce the best results. Too large an amount of 

 strongly diastatic flour is less beneficial than none. 



"A water-soaked wheat is not necessarily spoiled and can be used for milling 

 purposes, providing it has been thoroughly cleaned and dried." 



The introduction to the bulletin summarizes historical data, which are sup- 

 plemented by a bibliography. 



