FOODS HUMAN NUTRITION. 859 



be of niore value from the standpoint of dijiestion than wijuhl any cookni^' of 

 stairh b('.vt)n(l the stajie of paste foruiation." 



Yeast, F. L. Waku [Bakers' II el per, 22 (I'^'OS), A o. 2i)0, ]t. 113',).— \ summary 

 of (lata on the conditions which are consideretl essential for satisfactory yeast 

 development, together with information regarding a conrse in yeast at the I'ni- 

 versity of California which, though designed primarily for vineyardists and 

 wine makers, is in the author's opinion also applicable to the baking industry. 



Chang-es in stored flour, H. G. P.kll {Opcr. Millrr, 13 (1008), Xo. 12, pp. .j'jl, 

 6!)2, jig.s. .',; Bakers' Helper, 22 (1908), Xo. 260, pp. 1132-113), figs. .})._ The 

 acidity and baking qualities were studied of flours stored at high and low tem- 

 perature with high and low humidity in each ease. 



"The warm, dry storeroom se<'nis to be the most desirable for maintaining 

 the quality of the flours. The next best condition of storage seems to be where 

 the storeroom is cool and comparatively dry. The worst condition is where the 

 storeroom is cool and very damp. In such a place, bacteria and fungi or molds 

 grow most readily and work destruction on the flour stored there. Then, to 

 bakers and flour merchants we would say — do not store your supply of flour in 

 danip underground or partly underground storerooms. If stored there it will 

 get sour and poor in (piality in a very short time. Store supplies of flour in a 

 warm, dr.^■ jilace or. if it can be kejtt dry. in a cool, dry place." 



The character of old flours, L. Vuaflabt (Ann. L'him. Aualyt., 13 (1908), 

 Xo. 11, pp. .'fSJ, 438). — Data are reported and discussed regarding the examina- 

 tion of 4 samples of new flour which in the character of their gluten and acid 

 content resembled old flours. 



Milling' and baking' test. Tests of flour sold in North Dakota. E. F. Ladd 

 (Xorth Ditkotii Shi. Bill. ,S2. pp. 711-793). — The investigations here reported 

 were undertaken to determine the relative milling and bread making qualities 

 of Fife and P.lueslem wheats as compared with durum wheats and for the pur- 

 l)ose of bringing together data regarding the range and composition of wheats 

 and flours from local grown products. Examination was also made of com- 

 mercial flours on sale in North Dakota with a view to determining their 

 composition and bread making quality, and also to secure data regarding the 

 extent to which bleaching of flour is practiced. 



In the comparison of local grown wheats milling tests were made with 35 

 sami)les of Fife and Bluestem wheals and an equal number of samples of 

 durum wheats. 



In general, " the durum gave a rather larger percentage of flour than did 

 the Fife and Bluestem, and the average weight per bushel for clean wheat was 

 greater, yet the amount of high-grade flours were in favor of the Fife and 

 P.luestem. . . . 



" It takes slightly less durum to produce a barrel of flour than of Fife and 

 I'.luestem. The percentage of bran is less in the durum than in Fife and Blue- 

 stem, but the i)roportion of shorts is higher. The kernel of grain in the ca.se of 

 durum averages nearer than for the Fife and Bluestem." 



.\s shown by the gluten tests, "the differenct-s in exjiansive properties are 

 particularly marked between the several grades of flour. The introduction 

 of the first clear into the patent, or the lengthening out of the patent, as is 

 often done, must necessarily result in decreasing the expansive properties. 

 When the patent and first dear are united and sold as straight, or, as is more 

 often done, bleached and sold as jiatent, or. at least, in place of jtatent, we can 

 not wonder at the lowering of strength now generally recognized in many 

 brands of flours. 



"The expansive properties of the dunnii gluten are not ecpial to that from 

 the Fife, as indicated in these tests, and this is further boi'ne out in the baking 



