Chemical and Physical Papers. 207 



very serious injury to the flour was observed. This is shown in 

 part by the small loaf volume. The texture of the loaf was very 

 poor, and the alcohol-soluble protein considerably diminished. 



In a second series of experiments baking tests were made with 

 standard flour, and with flour made from badly germinated wheat, 

 and with various mixtures of the two. The deleterious influence 

 of the flour from the germinated wheat was strongly manifested 

 even when only one-thirtieth of the mixture was flour from such 

 wheat. With larger amounts the product showed that the mixtures 

 were wholly unfit for bread making. The evil effects of mixing 

 wheat damaged by germination with sound wheat was brought out 

 for the first time by these experiments. Such wheat may be 

 manipulated so that when mixed in small quantities with sound 

 wheat it can scarcely be detected. 



