80 



KANSAS ACADEMY OF SCIENCE. 



In calculating the proteids in the last table, the following nitrogen 

 determinations were used : 



The above figures show that Teller's method gives results that are 

 at least very concordant on the same sample. Most of the duplicate 

 determinations do not differ from each other more than 0.01 per cent., 

 and, except in the estimation of leucosin and edestin, almost no rede- 

 terminations were made. In all cases the duplicate determinations 

 were entirely independent of each other. 



The percentage of the gluten consisting of gliadin was found from 

 the above data to be, for the different samples : 



It was found in the baking tests that the soft-wheat flour yielded 

 a more sticky dough than any of the others. This quality, which is 

 more or less characteristic of soft-wheat flours, is considered to be 

 connected with gluten rich in gliadin. While it is true that the glia- 

 din-glutenin ratio on this flour is tolerably high, it is almost equaled 

 by one of the low-grade flours, and is considerably exceeded by one 

 of the high-patent flours, and neither of these showed this behavior. 

 The lower grade flours ( samples 3, 4, 2, and 7 ) all showed an inferior 

 water-absorbing capacity. This is usually ascribed to an ill-balanced 

 gluten, but the gliadin-glutenin ratios of two of the samples are in- 

 termediate between those of the two high-patent flours, and the third 

 low-grade flour differs but slightly. 



The results go to show, then, that however valuable the gliadin- 

 glutenin ratio may be in certain cases, it is utterly inadequate to ex- 

 plain the difference in these. It must be left to further study to show 

 its real value and to bring out other relationships, perhaps more im- 

 portant, between the composition and the bread-making qualities. 



