1916] rOODS HUMAN NUTRITION. 59 



In each series of experiments cliemical analyses and milling tests were made 

 of the wheat subjected to different treatments, as well as chemical analyses 

 and baking tests of the flours milled from the wheat. Temperature and mois- 

 ture observations were made in the storage experiments. 



In the experiments to determine the aging effect of tempering with moisture 

 and heat, the authors studied the effects of adding different amounts of water 

 to the wheat and heating it to different temperatures for varying periods of 

 time. These experiments showed that " heat, especially when used on new 

 wheat, improves the milling quality of the wheat and the baking qualities of 

 the flour. The interval that should elapse between the time the wheat is 

 moistened and heated and the time that it is milled depends on the hardness of 

 the wheat and the amount of moisture added. If the wheat has nearly the 

 normal moisture content and is of good quality this 'curing' process does not 

 seem to be so important. But where a large amount of moisture needs to be 

 added it seems that this longer tempering is very beneficial. This was shown 

 in the previous experiments. The miller should have at his command such 

 facilities that he can treat the wheat with successive amounts of moisture, heat 

 the wheat to any desired temperature, and allow it the necessary period of 

 ' curing ' before milling. . . . 



" These experiments were conducted on a small scale. Investigations more 

 nearly approximating commercial tempering conditions are needed to corrobo- 

 rate the results." 



" The results show that it is entirely possible to treat new wheat with 

 moisture and heat and bring about an improvement in the milling quality 

 similar to the natural aging of the wheat. The results of the experiments on 

 heating wheat show that the degree of heat used for destroying mill and 

 stored-grain insects does not in any way injure the wheat or the flour." 



Prom the results of exiieriments on the effect of germination of wheat, 

 in which baking tests were made with blended flours containing varying per- 

 centages of flour from germinated wheat, it is concluded that " the claims made 

 in regard to the damage upon the milling and baking quality of wheat and flour 

 from such wheat, when mixed with sound wheat, have been much exaggerated. 

 Germination injures the milling quality of the wheat in that the floiir yield 

 is less and the flour is likely to have an inferior color. The injury is in pro- 

 portion to the amount of germination. The gluten of flour from germinated 

 wheat is weaker than the gluten from flour of sound wheat. A small amount 

 of flour from germinated new wheat when mixed with flour from sound wheat 

 has little or no deleterious effect on the baking qualities of the mixed flour 

 when the same general methods of baking are followed as were used in these 

 tests." 



Digestion experiments with flour containing specially prepared bran, 

 O. VON CzADEK {Ztschr. LandiD. Versuchsw. Oesterr., 18 (1915), No. 11, pp. 613- 

 622). — Bran prepared by the so-called Finkler process of milling, using spe- 

 cial machinery in the presence of water containing lime and salt, was found 

 to be exceptionally well utilized by the human body. Bi'ead was made by the 

 addition of 15 to 20 per cent of the finely milled bran to flour milled in the 

 ordinary way, and this was eaten by two normal human subjects as a part 

 of a simple mixed diet. The so-called " final " bread possessed a good taste 

 and remained in a fresh and appetizing condition longer than ordinary rye 

 bread. From the results of comparative digestion experiments the author 

 concludes that bread made to contain from 15 to 20 per cent of bran has prac- 

 tically the same nutritive value as rye bread. 



