FOODS — HUMAI^r NUTRITION. 859 



pressure of both fresh and stale bread was approximately equal to that of 

 pure water. 



The staling of bread, J. R. Katz {K. Akad. Wctemch. Amsterdam, Versl. 

 Wis. en Natuurk. Afdeel, 23 {1914), pt. 1, pp. 655-658) .—From tlie results of a 

 series of tests to determine the imbibing power and solubility of bread made 

 of meals from several different kinds of grain the conclusion is given that the 

 staling of bread is connected with a change which takes place not only with 

 wheat and rye starch but also with all varieties of starch, but that it leads 

 to practically important results only in the case of wheat and rye starch. 



The staling' of bread from the physiological-chemical standpoint, I-III, 

 J. R. Katz {Iloppe-Seyler's Ztschr. Physiol. Cliem., 95 (1915), No. 2-3, pp. 10^- 

 129; 136-1 Jf6, fig. 1; 147-151). — In the first of these papers, experimental data 

 on the chemical and physical changes which take place when bread becomes 

 stale are reported. These az'e in agreement with the work of Neumann (E. 

 S. R., 32, p. 356). The author concludes that the principal cause of the staling 

 of bread is a change in the starch, brought about by baking, by which the 

 starch granules become harder and less capable of holding water and by 

 which a part of the soluble polysaccharids become insoluble. At the same 

 time there is a transference of the water in the starch to the gluten. Further- 

 more, the consistency of the gluten skeleton of bread influences the general 

 texture of the bread. 



In the second paper the author reports a further investigation of the changes 

 produced in the starch granules of bread by baking and during staling. These 

 data indicate that during baking the high temperature disturbs the equilibrium 

 which ordinarily exists between starch, water, and gluten, and fresh bread 

 results. During staling this equilibrium tends to be restored ; at higher tem- 

 peratures, accordingly, bread remains comparatively fresh. 



In the third paper, from the data of experiments reported, he concludes 

 that the starch granules of sago, rice, potatoes, barley, corn, oats, lentils, and 

 marena undergo the same changes in the baking and staling of bread as occur 

 in wheat and rye bread. 



Changes in the microscopical structure of bread during staling, E. Vek- 

 scHAFFELT and E. VAN Teutem {Hoppe-Seylefs Ztschr. Physiol. Chem., 95 

 (1915), No. 2-S, pp. lSO-135, pis. 2). — The authors describe studies of the micros- 

 copy of fresh and stale bread. The findings of these experiments are in 

 agreement with Katz's theory of the staling of bread noted above. 



How to grow the peanut and 105 ways of preparing it for human con- 

 sumption, G. W. Caeveb (Alabama Tuskeyee Sta. Bui. SI (1916), pp. 35). — In 

 addition to information regarding the planting, cultivation, and food value of 

 the peanut, 105 recipes are given for the use of peanuts in cookery. 



Recent observations in the use of soy bean in infant feeding, J. F. Sin- 

 clair (N. Y. State Jour. Med., 16 (1916), No. 2, pp. S5-S8).— The results are 

 reported of feeding soy-bean gruel to 74 infants under three years of age, who 

 were suffering with gastrointestinal disturbances. Owing to its high protein 

 and fat content the gruel proved very efficient in checking the weight losses 

 which occur so fi'equently during these disorders. 



In conclusion other uses of soy-bean flour are mentioned : " It has proved 

 useful when mixed with cereals, oatmeal, or barley jelly. It may be used in 

 broths. Where condensed milk must be employed it is of service because it 

 supplies the protein and fat which is needed and which condensed milk lacks." 



Ice-cream making, A. C Baeb (Wisconsin Sta. Bui. 262 (1916), pp. 36, figs. 

 4). — The material in this bulletin is based upon the results of about 600 freezing 

 tests with plain ice creams made by the station under commercial conditions, 

 and may be summarized briefly as follows: 



