206 



Kansas Academy of Science. 



probable that the differences in the baking quality of flours are 

 due to small differences in their content of these and similar sub- 

 stances as much as to their differences in composition in respect 

 to the chief constituents. 



Considerable study has been made of the effects of germination 

 of wheat upon the baking qualities of flour produced from it, and 

 the effect of such flour when mixed with flour from sound wheat. 

 As germination produces amino compounds, it was to be expected 

 that somewhat similar results would be obtained with flour made 

 from germinated wheat as with flour to which amino compounds 

 had been added. This was found to be the case. The accompa- 

 nying table shows part of the results obtained in this connection. 

 No. 8 is the check, and shows the results obtained with sound 

 wheat. Nos. 1, 6 and 7 were germinated one day; No. 2, two days; 

 No. 3, three days; No. 4, four days, and No. 5, five days. In the 

 germination the wheat was placed between layers of cheesecloth 

 on a bed of wet sand, the whole being sprinkled four times a day. 

 All of the samples but No. 6 were covered by muslin bags which 

 had been soaked in a solution of formaldehyde. This was for the 

 purpose of preventing mold. All of the germinated samples ex- 

 cepting No. 7 were spread out on a cloth on the floor to dry. No. 

 7 was dried for two days in a steam oven instead of on the floor. 

 The weather was warm, and two days' exposure to conditions for 

 germination gave results that were readily perceptible to the eye. 

 The table shows the more interesting data obtained. Up to the 

 third but little effect on the baking quality was observed. After 

 that the loss on germination became very noticeable and the quality 

 of the bread deteriorated. While the loaf volume was increased 

 for the first three days, after that it dropped back, and accompany- 

 ing this there was a noticeable deterioration in the texture of the 

 crumb. In the case of No. 7, which was dried by steam heat, a 



