794 EXPERIMENT STATION RECORD. 



of wliicli prodiicetl an abundance of f^as and acid. A light yellow organism very 

 similar to JL cidl, was also found which caused lifiuefaction and formed weak acid, 

 but produced no gas. In the spontaneous fermentation of dough porosity can be and 

 is in practice, brought about liy H of these gas-forming organisms. When leaven is 

 nse<l as a fermenting agent the bacteria named may be present, but yeast is the prin- 

 cipal active agent. Acid is formed only in limited amounts by the organisms named. 

 The most important of the acid-building organisms were pointed out by W. Holliger.a 



Concerning wheat and wheat flour, I, T. Kosutaxy* (Jour. Landw., 51 {190-3), 

 .\(>. .^ /</>. l-i'j-im). — The estimatinii and properties of gluten were studied, as well 

 as gluten formation in sprouting grain. The results of baking tests with different 

 sorts of gluten were also briefly noted. The author concludes that glutenin is the 

 anhydrid of gliadin, and conversely that gliadin is a hydrated form of gluten, and 

 believes that the change of one into the other may be induced, and that such a change 

 e.xplains some of tlic well-known phenomena connected with milling and V)aking. 

 Concerning these jjoints he makes in effect the following statements: 



l"'lonr from new wheat produces a heavy dough; however, when the wljeat or flour 

 has stood for a number of week.s normal dough is produced. When the flour or 

 wheat is several years old the dough produced is short and crumbly. It is considered 

 prol)able that the amount of jirotein does not change, but that at first gluten pre- 

 dominates, and that it gradually loses water and is converted into glutenin. When 

 dough is allowed to stand, especially in a warm place, it becomes softer, as the author 

 has sh(jwn by a number of experiments with various viscometers. This change he 

 explains is due to the formation of gliadin from glutenin by the addition of water. 



Dough from sprouted wheat is flat and heavy, the reason being in the author's 

 opinion that by the action of a hydrolizing enzym glutenin has been converted into 

 gliadin. When a clear solution of gliadin in 70 per cent alcohol is allowed to stand 

 for several weeks a precipitate is formed which the author believes is due to the fact 

 that gliadin splits off water and forms glutenin. When gluten is allowed to stand 

 for some days in water it adds water chemically and becomes soluble in alcohol, 

 that is, gliadin is formed. Using the same flour somewhat less gluten is obtained 

 by the aid of warm than of cold water, and the gluten is softer and more sticky. 

 Hard water gives more elastic and more abundant gluten than soft water. When 

 grain is gromid care must be taken to prevent the heating of the flour and conse- 

 quent deterioration. The changes noted in such cases are due, according to the 

 author, to the evaporation of combined water and to oxidation. After a time heated 

 flour improves in quality probably owing to reduction and absorption of water in 

 chemical combination. The changes observed in the quality of flour when stored are 

 regarded as dependent upon the a,tmospheric moisture and tenqjerature. 



The author considers that Hungarian flour yields more bread than many other 

 flours, 100 kg. of such flour producing 145.66 kg. of bread in an average of 150 tests. 

 As an average of more than 300 analyses Hungarian wheat was found to contain 

 15.346 per cent gluten or somewhat more than the average of a large number of 

 analyses of other sorts. The effects of climate on the character of the wheat crop are 

 briefly spoken of. 



Concerning wheat and wheat flour, II, T. Kosutaxy {Jour. Laudir., 51 (1.903), 

 No. 4, pp. ■ii^9-35.i, pi. 1, Jigs. 8). — Using a modification of RejtiVs instrument for study- 

 ing density, studies were made with dough and conclusions drawn, which are based 

 on the form assumed by the dough as shown by a diagranmiatic cross section. This 

 method, the author lielieves, furnishes data for judging of the character of the gluten 

 of the wheat, the relative proportion of gluten and gliadin, the purity of the flour, 

 the best method of manipulation in bread making, etc. 



«Centbl. Bakt. u. Par., 2. Abt., 9 (1902), pp. 305-312, 361-371, 395-425, 473-483, 

 521-537. 



