1098 EXPERIMENT STATION RECORD. 



composition of the flours sufficient to influence the food value was noted. When 

 flours are milled from unsound wheats, or contain del)ris particles of a fermentable 

 nature, they possess poor keeping qualities, and such flours deteriorate in storage. 

 In the.se tests a slight improvement resulted from storage of the sound flours. This is 

 undoubtedly due to the action of the soluble ferments or enzyms which are known 

 to be present in the wheat kernel. . . . 



"In the storage of flour for family use, there is no danger of deterioration either in 

 l)n'ad-making j)roperties or food value ])rovided sound flour is stored in a dry, well- 

 Yciitilatc'd room. Flour, however, readily absorljs vmdesirable odors, as from fresh 

 pine wood, decaying vegetables, kero.sene, and smoked meats." 



The effect of bleaching upon the quality of flour was studied. Freshly generated 

 oxygen was passed through the flour, which bleached readily. As shown by analyses, 

 the bleaching did not materially change the percentage composition, but "it oxidized 

 the coloring matter and had some influence upon the physical properties of the 

 gluten. ' ' 



As shown by Ijread-making experiments, "there appears to be no gain in bleach- 

 ing i)urified flours made from a good quality of wheat, as the glutens were slightly 

 oxidized, had lessened power of expansion and absorption, and the loaves from the 

 bleached flours, ultliough whiter in color, were smaller in size and less in weight." 



The relative food value of graham, entire-wheat, and straight-grade flours, 

 H. Snyder [Minnesota Sla. Bui. 85, pp. 218-224). — A summary of investigations noted 

 from another publication (E. S. R., 15, p. 63). 



The manufacture of macaroni, J. H. Shepard (South Dakota Sta. Bui. 82, pp. 

 34-43, figs. 3). — The manufacture of macaroni is described, the characteristics of a 

 good product are pointed out, and recipes for cooking macaroni are given, together 

 with methods of making bread from macaroni flour. According to the author the 

 cooking quality and flavor of macaroni may be tested l)y boiling samples briskly for 

 15 minutes in slightly salted water. 



"A good macaroni will be white in color and retain its shape. AVhen eaten it will 

 be tender and have a slightly sweetish taste, together with a peculiar nutty flavor, 

 which is characteristic. A poor macaroni will have a starchy, unpleasant taste, and 

 the flavor will be disagreeable. It may also be tough and leathery. If it has soured 

 in curing the disagreeable flavor will betray the fact." 



The food value of sugar, H. Snyder [Mmnesola Sla. Bui. 86, 2)p. 225-233, figs. 

 5) . — Two series of experiments were undertaken to study the nutritive value of sugar. 

 In the first, the subjects (healthy workingmen) were given a mixed diet including 

 sugar. In the second, the diet was the same except that sugar was omitted. With 

 sugar 92.20 per cent of the protein, 96.08 per cent of the fat, and 95.96 per cent of 

 the carbohydrates were digested, and 91.32 per cent of the energy was available. 

 When sugar was omitted the values were as follows: Protein, 91.95; fat, 96.87; car- 

 bohydrates, 96.09, and energy, 89.34 per cent. In connection with the digestion 

 experiments the balance of income and outgo of nitrogen was determined. 



According to the author's calculations 98.9 per cent of the total energy of the sugar 

 was available to the body. 



"The addition of 5 oz. of sugar per day to the ration of workingmen proved bene- 

 ficial. It increased the available energy of the ration 25 per cent and did not affect 

 the digestibility of the other foods with which it was combined. The various nutri- 

 ents were equally as digestible with as without the sugar. 



"When sugar was added to the ration, the protein was more economically used, 

 25 per cent more nitrogen, one of the elements of protein, being retained in the 

 body. 



"The value of sugar in a ration depends upon its judicious use and combination 

 with other foods." 



