864 EXPERIMENT STATION RECORD. 



wheat made the dough sticky and very difficult to handle, and gave the loaves 

 a very poor texture. 



To determine whether or not the harmful constituents of the germinated 

 wheat were contained in the bran or the kernel of the wheat, cold water 

 extracts of both the bran and shorts from sound and germinated wheats were 

 added to dough made of flour from sound wheat. The results obtained in these 

 experiments showed that the substances in the germinated wheat which gave 

 poor results in the baking tests were present to a very large extent in the 

 materials ordinarily removed in the process of scouring. 



Relation of the composition of flour to baking quality, C. H. Bailey 

 (Canad. Miller and Cerealist, 5 {1913), No. 9, pp. 208, 209, fig. i).— Data are 

 given concerning the relation of percentages of crude protein and ash in the 

 flour to its baking strength, and the relation of the ash and acidity of the flour 

 to the color of the bread baked therefrom. It was observed in general that 

 bread baked from flours having a high percentage of ash and acidity had a 

 darker color than bread baked from flours of lower ash and acidity. 



Studies on the fermentation of bread, A. J. J. Vandevelde et ax. (Rev. G6n. 

 Chim., 16 {1913), Nos. 4, pp. 53-61; 5. pp. 86-95; 7, pp. 123-130; 8, pp. 136- 

 I4I). — These studies were made to determine the influence of various chemical 

 and physical agents upon the fermentation of bread and upon gluten. 



The method of preparation was one in which no acid leaven was used, pressed 

 yeast being added to a dough of wheat flour, water, and salt. A method for the 

 determination of the activity of the yeast is described as well as one for the 

 estimation of the qualities of the bread. The qualities measured were the 

 density, water content, and rapidity of drying at ordinary temperature. 



In the study of the gluten, dry heat, and especially moist heat, were found 

 to reduce or to destroy completely the elastic properties of the gluten in the 

 flour, although drying without heat had no deleterious effects. Neutral salts, 

 such as sodium chlorid and the sulphates of sodium, ammonium, and mag- 

 nesium reduced or destroyed the elastic properties of gluten, and consequently 

 hindered its formation. A study of the diffusion of various salts in gluten was 

 made as well as of the effect upon the gluten of solid organic acids and of 

 certain organic substances, like casein, albumin, and peptone. 



Fermentation was favorably influenced by phosphoric, acetic, and succinic 

 acids and inhibited by hydrochloric, nitric, sulphuric, and oxalic acids. Lactic, 

 tartaric, and citric acids had no appreciable effect. Of the carbohydrates, 

 starch and dextrin were found to retard fermentation ; saccharose and glucose, 

 while they retarded fermentation at the beginning in strong concentrations, gave 

 an increased fermentation after 24 hours. The density of the bread was found 

 to be proportional to the gluten content. The various auxiliary products, espe- 

 cially diastatic and lactic preparations, which were intended to assist fer- 

 mentation, were found to be slightly beneficial. The diastatic preparations in- 

 creased the amount of fermented sugar, while the lactic preparations increased 

 the acidity of the dough. 



The fats of milk were found to have little effect. Milk sugar had a favorable 

 action, while casein and mixtures containing casein were unfavorable. Small 

 quantities of milk appeared to favor fermentation on account of the presence of 

 lactose. 



Digestion experiments with army bread, G. Lebbin {Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 26 {1913), No. 2, p. 109). — Experimental data are given 

 but not discussed. 



TTse of corn, Kafir, and cowpeas in the home, C. F. Langworthy and 

 Caboline L. Hunt {U. 8. Dept. Agr., Farmers' Bui. 559, pp. 12). — The nutritive 

 value and use in the diet of corn, Kafir com, and cowpeas are discussed and a 



