104 Kansas Academu of Science. 



mixed with wheat flour. This has largely been because there was a 

 chance for adulteration of wheat flour if the practice were allowed. 

 Many flours are, of course, used as ready-to-cook pancake flours, etc., 

 but the small tax and the regulations imposed have prevented any 

 adulteration of wheat flour." 



It is important to make clear in this paper that "corn flour" is a 

 different article from that which is frequently used in the baking of 

 biscuits and other articles of that kind, known as a cornstarch flour. 

 Corn flour, we learn, is a product of the hominy industry and is the 

 corn kernel ground with only a part of the hulls and the germ removed 

 in a dry process. Therefore, com flour contains about seven per cent 

 of protein and a considerable amount of cellulose, while the cornstarch 

 flour contains no protein, practically, and no cellulose. Cornstarch 

 flour now on the market is claimed to be superior in food value to com 

 flour, as the former contains none of the indigestible fiber. 



The gluten of corn has none of the rising qualities so characteristic 

 of wheat gluten, hence it is of no particular value in bread baking, and 

 for that purpose may be rejected. Starch flour is rendered more di- 

 gestible by heat. This is especially valuable when bread is toasted. 

 It is to be noted that we eat bread for its energy-giving qualities, its 

 starch content contributes to this end. We turn to milk, eggs, meat, 

 beans, etc., for proteins. Among the experienced bakers corn starch has 

 become popular and its popularity is increasing. Its cost is from two to 

 three dollars per barrel less than wheat flour; reduces shortening and 

 sugar bills, increases the yield of bread, and our experiments have shown 

 that from 10 to 40 per cent can be added to wheat flour in the making of 

 bread, crackers and sweet goods. It becomes a matter of practical in- 

 terest, therefore, to study its merits. Our own experiments in laboratory 

 and kitchen have been confined to bread mainly in the utilization of the 

 mixtures above noted. We have found that a high protein flour of 14 

 per cent and the corn starch mixed in the proportion of 33% of the 

 latter and 66% of the former gives a loaf which is larger and, in every 

 respect, an improved bread loaf — superior to that of bread from pure 

 flour alone. 



A tabulated statement of the results of the four varieties of loaves is 

 appended. The process of manipulation as performed in the food lab- 

 oratory by Mr. Lantz, under our direction, is also given. 



RESULTS. 



Weight Weight Loss Volume 



Ijoaf. of dough. of loaf. in weight. of loaf. 



1 ., 389.0 gms. 373.2 gms. l.'j.Sgms. 1,090 cc. 



2 384 . gms. 364 . 8 gms. 19 . 2 gms. 895 cc. 



3 396.5 gms. 372.5 gms. 24.0 gms. 1,130 cc. 



4 390.9 gms. 376.7 gms. 20.0 gms. 960 cc. 



METHOD USED. 



Warm the flour to 33° C. Dissolve the sugar, yeast, and salt in water 

 (about 90 cc.) at 32° C. Pour this solution over about half of the flour 

 and mix thoroughly into a sponge. Put sponge into an oven at 32° C. 

 and let rise for 45 minutes. Mix in the remainder of the flour, knead for 

 about five minutes, put into the 35° oven, and let rise for 15 minutes. 

 Again remove from oven, knead for about five minutes, put back into 



