POODS HUMAisr NUTRITION. 263 



power per hour was required for tlie durum and 46.86 per cent for the grinding 

 of the hard spring wheats." 



" The difference in the cost of power for milling and the extra time would 

 be about 3* cts. per bushel greater for durum wheat than for the hard spring 

 wheats. Certainly, a difference of 5 cts. per bushel would be a wide margin, 

 whereas, there has been a difCerence of 15 to, approximately, 30 cts. per bushel 

 in the price paid for the two classes of wheat; and on the date of the test, a 

 difference of 26 cts. per bushel." 



[Bread and other food topics], E. F. Ladd and Alma K. Johnson {North 

 Dal-ota Sia. Spec. Bui. 26, pp. 211-226).— The desirability of regulating the 

 weight of a loaf of bread, alum in food products, and other topics are dis- 

 cussed, a score card for use in the inspection of grocery stores is presented, 

 together with the results obtained by the use of such a card in inspection work, 

 and the results of the examination of miscellaneous samples of food are 

 summarized. 



A study of wrapping bread, by L. W. Thomas, is reported, in which unwrapped 

 loaves and loaves wrapped at different times after taking from the oven were 

 compared with reference to the effect upon the aroma and taste, the condition 

 of the crust, and the general condition of the bread. " The loaves were wrapped 

 carefully with a good grade of paraffined paper upon a hot plate so that the 

 loaf was practically sealed from the air when cool." The examinations were 

 made at intervals of IS, 36, 60, and 108 hours. For purposes of comparison 

 samples were also kept in closed cans. 



The recorded data, according to the author, for the most part gave only nega- 

 tive results. "Although the loaves wrapped hot lost less moisture they seemed 

 to keep as well as the loaves wrapped cold, and they were better in flavor and 

 aroma. The loaves which were not wi'apped lost moisture rapidly together 

 with flavor and aroma." The condition of the bread kept in a closed can indi- 

 cated that the " effect of placing in a clean enclosed compartment is much the 

 same as wrapping. 



" One thing that is plainly apparent from these tests is that the wrapping 

 does not prevent the loaves from becoming stale after 36 or 48 hours. 



"Although the work above described is plainly in favor of the wrapping of 

 bread, yet it would be of interest if similar tests were made in cooperation with 

 some commercial bakery." 



In connection with this study H. L. White reports determinations of the 

 moisture and acidity of the wrapped and unwrapped bread. 



According to his summax-y, " bread made under cleanly conditions, from a 

 good quality of flour and yeast, does not grow acid, whether wrapped or not, 

 even after 108 hrs. 



" In this series of determinations, bread wrapped while warm and bread 

 wrapped while hot show a slight increase in the acidity of the inside portion 

 of the loaf as compared with the crust. In the case of the bread wrapped while 

 hot the increase is about 9 per cent. 



" The loaf of commercial baker's bread, purchased in the open market, had 

 a high percentage of acidity. . . . The inside portion contained 2i times as 

 much acidulous material as the average of all loaves baked in this station and 

 wrapped while hot. The inside portion of this loaf contained 47 per cent more 

 acid-reacting material than the crust. 



" Investigations along this line are being continued." 



Continuing earlier work (E. S. R., 24. p. 67), milling and baking tests of 

 hard red spring wheat and Velvet Chaff wheat of the crop of 1910 are briefly 

 reported by T. Sanderson. According to the experimental data, the average 

 percentage of straight flour from hard red spring wheat was 1,7 per cent higher 



