FOODS NUTRITION. 



793 



hold method, that is, toasted only on the surface; and samples drie<l for a loii^^ time 

 at 100° C. The results of analyses made by G. E. Colby follow: 



Chmigett dtic to the differait iiu'fhods of tudsfitN/ hri'dd. 



Kind of toast. 



Loss ill 

 weight on 

 toasting. 



Material 



soluble in 



water. 



Material 

 insoluble 

 in water. 



Albumen 

 in soluble 

 portion. 



I Per cent. 



Bread heated 1 hour at 100° C 34. 70 



Light-colored (vellow) toa.st made at ir>0° C ' 35.30 



Brown-toast made at 170° C 36. 07 



Dark-brown toast made at 174° C 



Brown toast made at about l(iO° C. by household 

 method 



Per cenl. 

 12. 62 

 12. 4.5 

 26.14 

 2.'>.50 



21.77 



Per cent. 

 87.38 

 87.55 



73.86 

 74. 50 



78. 23 



Per cent. 

 1.70 



(I Bread made with milk, therefore the albumen is not directly comparabli; with other samples. 



It is commonly believed that toast is more digestible than bread, and the sujierior 

 digestibility has been attril)uted to the sterilization of the toast and the increased 

 solubility of the car1)ohydrates present. While this might hold good for thoroughly 

 toasted bread, the author does not believe that such is the case with toast as made 

 by the ordinary household method, since this is only browned delicately on both 

 sides. The toasting penetrates only to a very slight depth, ordinarily on the two sides 

 together hardly more than a millimeter, and when it is carried only to the delicate 

 yellow stage the increase in soluble matter will be insignificant and the soft interior 

 of the .slice will be no more sterilized than it was in the baking of the bread. In 

 the author's opinion the increased digestibility of toast may be ac^counted for liy the 

 supposition that its agreeable flavor stimulates the digestive secretions. 



A study of some ancient breads, L. Lindet ( Compi. Rend. Acad. Sci. Park, 137 

 {1903), Xo. 17, }>]). (U>4-G(;il). — A summary of some earlier work on this sul)ject, and 

 a brief report of the author's examination of bread front Egypt and Roman liread 

 from Aosta. 



Botanical and chemical examinations of prehistoric grains from ancient 

 tombs. — I. Concerning- the g-luten cells and their distribution in grain, 

 C. Br.vhm and J. BrcnwAM> {Zt.scin: Unterxuch. Xahr. n. Genusfund., 7 (1904), Xo. 

 1, pj>. 12-19, Jigs. 4)- — Microscopical studies of emmer {Triticum dlcocciim) from an 

 Egy])tian toml) of the 18th dynasty (about 1700 B. C. ) showed that neitlier the 

 starch-free cells of the endosperm nor the remaining cells contained aleurone grains 

 or tine plasma grains, but contained gluten in a structureless homogeneous form. 

 The peripheral cells contained minute starch grains and the inner cells contained 

 ])oth large and small grains, the starch being imbedded in the gluten in all cases. 

 When warmed these starch grains exhibited the striated structure and possessed all 

 the i)roperties of fresh starch. It was found that wheat kernels dried for 48 hours 

 at a temperature of 104° C. and 55 mm. atmospheric pressure closely resembled in 

 structure the old Egyptian grains. 



Hygienic studies of flour and bread. — XII. Contribution to the bacteri- 

 ology of spontaneous and leaven fermentations, F. Levy {Arch. Ilijg., 49 

 (1904), Xo. I, pp. 02-112). — The various forms of liacteria found in sour dough have 

 ]>een classified by Lehmann and Wolffin as forms of Bacterium lerans, in addition to 

 B. coli which was generally recognized as present. The author of this paper has 

 fotmd from his studies that the bacteria all fall under B. coli, and he has rearranged 

 the grouping on this basis, recognizing in addition to the typical si)ecies 2 con- 

 spicuous forms. 



From his experiments, reported in full, the conclusion is reached that in the case 

 of spontaneous fermentation and fermentation caused by leaven, B. coll (dhidollrine- 

 faciens -dnd B. coll luteoliquef<tci('ii.'< were j)resent, in aildition to a typical B. roll, all 3 



