FOODS — HUMAN NUTRITION. 859 



" Doughs which ai^^ thoroughly warmed during mixing and kneading are not 

 easily chilled afterward. . . . 



"The baking temperature must be regulated according to the degree of light- 

 ness of the dough. Too hot an oveu causes an underralsed dough to crack 

 after crusting over, thus producing holes in the crumb, while too cool an oven 

 allows fairly well risen dough to become overlight. . . . 



"■ The retention of moisture during baking, as in a covered pan or, under 

 some conditions, in a fircless cooker increases the volume and weight of the 

 loaf, but makes the crumb overmoist. The volume is increased because the 

 presence of steam prevents the crusting over of the loaf, thus allowing it to 

 rise more." 



Some consideration was given to the effect of bacterid in bread making. As 

 a result of the investigation as a whole, the author states that a score card 

 was proposed for use in judging bread. 



The staling- of bread, E. Veksciiaffelt {Pharm. Weckbl., 4'J {11)12), Nos. 27, 

 pp. 031-635; 52, pp. 121 S, 121U; aba. in Ztschr. Untcrsuch. Nahr. u. Gcnunsmtl., 

 26 {1913), No. 11, p. 668). — The results of microscopical studies are reported. 



According to the author's conclusion, stale bread shows a small but marked 

 difference from fresh bread. When examined in water the starch grains ap- 

 pear distinct from the gluten. In stale bread small fissures filled with air are 

 noticeable around the starch grains, which are absent in fresh bread. This 

 indicates that the starch grains have shrunk in volume, a conclusion in accord 

 with the observed fact that the absorption coefficient of the starch of stale bread 

 is lowered. 



"Lime bread" {Pure Products, 10 {1914), Xo. 1, pp. 29, 30).— The material 

 here described was prepared under the direction of Prof. Emmerich, of Munich, 

 and contained 20 cc. of a 10 per cent solution of crystallized calcium chlorid to 

 every 2 lbs. of flour, the purpose of the addition being to supply the lime, which, 

 according to Emmerich and Loew, is not supplied in suflicient amounts by ordi- 

 nary bread. Foods described as poor in lime are bread, meat, and potatoes, 

 while rice, lentils, cabbage, cherries, figs, strawberries, egg yolks, and milk are 

 considered rich in this substance. 



Report to the local government board upon the " biological properties " 

 of milk, both of the human species, and of cows, considered in special rela- 

 tion to the feeding of infants, Janet E. Lane-Claypox {Rpts. LocaJ Govt. Bd. 

 [Gt. Brit.'i, Pub. Health and Med. Subjs., n. ser., No. 16 {1913), pp. 95).— The 

 ferments and so-called "protective substances" (precipitins, agglutinins, etc.) 

 present in milk together " form the group of so-called * biological substances ' in 

 contradistinction to the more tangible chemical substances (sugar, protein, 

 fats, salts, and water) which constitute the directly nutritive part of milk. . . ." 

 The aim of this report is to investigate the presence of the biological substances ; 

 to discover how far they are due to bacterial contamination, and how far they 

 are present in milk as such, apart from the contained bacteria ; further, to en- 

 deavor to determine whether such substances can be considered to be of value 

 to the infant, in aiding, or bringing about the digestion of the food material of 

 milk itself, or in producing immunity from the disease. 



The following statements are taken from the general summary and conclu- 

 sions which the author mukes after an exhaustive survey of the literature of 

 the subject and from original clinical and experimental observations : " Most 

 of the ferments . . . are derived from the bacteria which are found in milk. 

 There is no evidence to show that uncontaminated milk contains any ferments 

 capable of assisting in the digestion of food by any of the processes of digestion 

 at present known to us. The only ferments present in uncontaminated milk 

 are those which are well known to be present in large quantities in the blood, 



