204 



Kansas Academy of Science. 



would not have been expected, but which was confirmed by the 

 repetition of the test. 



EFFECT OF BRAN. BRAN EXTRACT, AND STARCH. 



Loaf texture. 

 100=Perfection. 



Check 



Starch, 40g 



Bran, 40g- ... 



Bran, extracted by cold water. 40k 

 Bran, extracted by hot water. 40g. 

 Extract from 40g-. bran, cold water 



* These figures show the weights of material extracted. 



The second table gives data concerning the efPect of various sub- 

 stances on loaf volume. Bran extracts were used in quantities ob- 

 tained from weights of bran in geometrical ratio. The larger 

 amounts produced greater effects in the same direction. In the 

 case of the loaf with whi"5h extract prepared with hot water was 

 used, the largest amount caused a poorer texture of loaf, and with 

 the other two cases the deteriorating effect of the increased quanti- 

 ties was manifested when the extract was used in still less amounts. 



The effects of extracts derived from wheat scourings are, on the 

 whole, undesirable, though in respect to loaf volume this does not 

 appear in one of the trials. The doughs produced were sticky and 

 undesirable, and the effects were more pronounced with the larger 

 quantities of extract. 



When peptones were added to the flour in amounts of from 0.1 

 gram to 1.0 gram but little effect was observed, but with larger 



