860 KXPKKIiAJKN'l' STATION RECORD. 



tests with tlie two flours. 'Vhv physical prupertios of tho glnton from a patent 

 or tirst clear also differ in many other res))eets not clearly indicaled by the above 

 tests, but soon recognized by one who is enpitri'd in washinji out glutens." 



The analyses of the flour samples showed in Kt'ueral that " the durum wheats 

 have shown higher percentages of total protein than found in Fife and Bluestem 

 wheats. The analyses of the flours do not average as high for the same gi-ade 

 of durum as for other wheats. On the othei- hand, analyses of previous years 

 have shown the reverse order, but more markedly is this noticeable by com- 

 paring the analyses above given with the average for the section beyond on 

 counnercial floflrs as taken up in the markets of this State." 



From the baking tests which were made with the flours ground at the 

 station and the commercial samples it appeared, that " the volume of loaf 

 for the commercial flours averages higher than for the experimental lots 

 tested, but on the other hand the amount of flour used per loaf is greater for 

 the counnercial product and the number of loaves of bread per barrel is pro- 

 portionately less than for the exi)erimental flours. In making comparison it 

 is essential that all this datsi l»e taken into consideration. . . . 



" The commercial flours required a greater amount of flour to produce a 

 dough of a given consistency and they made a less number of loaves of bread 

 per barrel than any flour produced at the mill, including the Tlrst patent and 

 the first clears. On the other hand the volume of the loaf, for the commercial 

 flours, averaged quite a considerable above that of the test flours produced at 

 the college. It should be said also that when several of the mill flours were 

 blended better results w'ere secured in bread production than where the indi- 

 vidual samples were tested alone." 



As regards the gluten tests made with the commercial flours, the results 

 " show less of wet and of baked gluten for the commercial flour than either of 

 the others and in expansion the gluten for the commercial flours is less than 

 that produced from Dakota Fife and Bluestem wheats as a patent, but su])erior 

 to that produced from the durum." 



Analyses of the commercial flours are reported as well as determinations 

 of the acidity and the nitrogen present as nitrites. The data indicate on an 

 average 2.05 mg. nitrites per kilogram of flour. According to the author, the 

 investigations are to be continued. 



Chemically treated flours, E. F. Ladd {North Dakota Sta. Spec. Bui. 9, pp. 

 1-lJ,; .Jour. Biol. Clicin., 6 (WOO). .Yo. /, pp. 75-86' ) .—From artificial digestion 

 experiments and studies of the elTect of bleaching on fiour constituents and 

 from earlier w^ork on related topics, conclusions were drawn from which the 

 following statements are quoted : 



" >.'itrous and nitric acid are two of the constituents formed from the bleach- 

 ing of flour with nitrogen peroxid. The nitrites and nitrates, or nitrite and 

 nitrate reacting material, are among the products formed in the fiour. Bread as 

 baked in the home by the domestic method will contain from one-third to one- 

 half of the nitrite reacting material found in the flour. 



" Oil properly extracted and purified from unbleaclied patent flour contains 

 no nitrogen. Oil extracted from bleached flour and i)urified by the same meth- 

 ods gives a strong reaction for nitrogen, thus confirming the statement made by 

 Lewkowitsch. . . . Artificial digestion experiments with pepsin solutions show 

 that the gluten from the unbleached flour was digested in 4 hours and 57 

 minutes, while under the same conditions the gluten from the bleached flour 

 was digested in 8 hours and 40 minutes. 



"The baked gluten from the bleached and unbleached flours showed similar 

 variations but not so wide, the time of digestion being much less; the same is 

 true for the bread made from such flours. In pancreatic digestion the glutens 



