858 EXPERIMENT STATION RECORD. 



in her study the following factors: The liquid used, the yeast, the fermenta- 

 tion, the manipulation of the dough, and the temperature. Some of her con- 

 clusions follow : 



" The amount of flour required to give a dough of a certain consistency 

 varies according to the kind of liquid used. Water produces a finer textured, 

 sweeter flavored, but more inelastic bread than do any of the liquids ordinarily 

 used for mixing. But such bread dries out more rapidly than any other. 



"When potato water is used the lightness and sponginess of the bread is 

 increased to a marked degree. The use of milk, either sw^eet or sour, or of 

 potato water heightens the color of the crust. The use of potato water also 

 increases slightly the rapidity of fermentation, but the use of buttermilk 

 increases it somewhat more. Potato water increases greatly the keeping 

 qualities of the bread in which it is used. Milk, either sweet or sour, also 

 increases such qualities, but to a less extent. . . . 



" The volume of a loaf is influenced by the power of the yeast to act in the 

 oven, this power being proportional to the amount of yeast. Length of time of 

 rising in the oven is increased by an increase in amount of yeast. When a 

 good quality of yeast is used an increase up to 2 cakes per loaf is to be recom- 

 mended for shortening the time and producing better bread, although it can 

 not be recommended from an economic standpoint. . . . Yeast, if intro- 

 duced in small quantity into a sponge, will multiply until it assumes a maxi- 

 mum concentration, and if introduced in large quantity will cause a greater 

 immediate production of gas, but will not give a more vigorous sponge ulti- 

 mately. 



"A small amount of yeast will give the same results as a larger amount if 

 allowed a sufficient length of time in a sponge. . . . 



" Fineness of texture was much more dependent upon the degree of rising 

 allowed in the pan than upon the extent of the previous risings. Even doughs 

 which were permitted to rise and fall in the bowl stage gave fine grain on 

 proper treatment in the pan. . . . Underlightness in the first risings showed 

 in the finished product in lack of mellowness and elasticity. Bread seemed 

 better for having been allowed to reach its maximum expansion once during 

 the process. 



" Bread allowed to finish its rising in the oven is undoubtedly better in 

 texture, although more care is required in baking to give ^a well shaped 

 loaf. ... 



"A kneading stroke which was long and firm and even, covering all portions 

 of the dough alike, and a rather quick stroke so that the dough was kept con- 

 stantly in motion seemed to be the most effective sort. 



" The method of molding into the loaf had also considerable effect on texture ; 

 the loaves that were not kneaded, but were molded lightly at this point, showed 

 more plainly the effects of handling in the early stages. In all cases the forma- 

 tion of a compact dough, on molding into the loaf, resulted in a loaf of small 

 volume and dull crust, but of fine and even texture ; the loaf was, however, too 

 compact, and lacked lightness and silkiness. The loaves which were lightly 

 molded, without kneading, were superior in all points except in fineness and 

 evenness of texture. . . . 



" Overheating of the dough during rising results in a loaf of small volume, 

 coarse texture, dark crumb, and dull, unattractive crust. 



" Chilling of bread tends to lessen its volume, and to produce compactness, 

 coarseness, and toughness of crumb. 



"There is very little difference in the short process breads raised at the 

 temperatures of 26 and 40° C. Such difference is not enough to justify the 

 additional length of time demanded by the lower temperature. 



