Chemical and Physical Papers. 205 



quantities they were deleterious to the texture and loaf volume. 

 Their most marked eflPect was in producing a notable stickiness in 

 the dough. Peptones were tried because of their relation to pro- 

 teids and amino acids, being intermediate in chemical complexity 

 and structure. 



Glycocoll was very pronounced in its effects, producing a dough 

 that was sticky, runny and striugy. It would stretch out like 

 taffy, but lacked in elasticity. It resembled the dough produced 

 from flour made from badly germinated wheat. The loaf volume 

 was distinctly reduced and the texture impaired. 



The effects of leucin were similar to those of glycocoll, but not 

 60 pronounced. It caused, however, the development of a very 

 disagreeable odor. 



Aspartic acid did not have any very great effect, but such as was 

 produced was beneficial rather than otherwise. 



Asparagin, however — the amide of aspartic acid — was injurious 

 in its effects. While it caused a shortening of the time of rising, 

 probably by a stimulation of the growth of the yeast, it weakened 

 the gluten, thus decreasing the oven expansion and loaf volume. 

 Similar effects are observed with flour from germinated wheat, and 

 asparagin is well known as one of the products of the proteid 

 metabolism accompanying germination. 



Of the ammonium salts tried, ammonium chloride had so marked 

 an effect that the quantities used were cut down to a minimum of 

 0.025 gram. This amount and up to sixteen times as much, at 

 least, had a most pronounced beneficial effect on the texture and 

 loaf volume. The salt apparently assists the growth of the yeast, 

 as the period of rising is shortened. Ammonium acetate has a 

 similar but much less marked effect. In the larger amounts, how- 

 ever, it impaired the quality of the loaf in respect to texture. Am- 

 monium tartrate had a very slight effect, and the same is true of 

 ammonium phosphate. In the latter case the results upon the six 

 loaves might almost be taken as an example of concordance of 

 parallel uniform tests. 



Sodium bicarbonate was distinctly detrimental in its effects, in- 

 creasing the time of rising and diminishing the volume of the loaf. 

 Sodium phosphate, sodium formate and potassium nitrate do not 

 call for any special comment at this time. 



On the whole, it is evident that chemical substances in many 

 cases have distinct, and in some cases very pronounced, effects 

 upon the baking qualities of flour, and it is believed that a field 

 has been opened that will repay further working. It is highly 



