May 20, 1918 



Hydration Capacity of Gluten 



401 



"total ash" in the flours, percentage of wet gluten and of dry gluten in 

 the flours, percentage of ash in the dry gluten, specific conductivity of 

 the flour extract at 25° C, water added to make the dough, volume of 

 loaf, texture of loaf, and expansimeter test {2) . 



Table VI. — Relative flour analyses and baking tests on P, C, Wi, W2, and W^ flours 



co/vC£y\/r/?/}r/OA/ o/=-ac/o 



Fig. 7. — Graph showing the imbibition curves for C gluten in lactic acid and in lactic acid plus certain salts. 



The notes taken during the progress of the baking test are as follows: 



W3 rose much more slowly in the expansimeter. In No. W,, Wo, and W3 the loaf 

 was to some extent too compact and solid, apparently because of the fact that the 

 gluten was not sufficiently tenacious to retain the carbon dioxid against the weight 

 of the loaf above it. This was especially marked in Wj, where the lower third of the 

 loaf was almost entirely lacking in porosity and Light, uniform, velvety appearance. 



