106 Kansas Academy of Science. 



This dough should go to the oven when it is one-half inch from the 

 top of the pan, so it will give a nice bloom in oven and will stand 5-6 

 degrees more heat. 



By using corn starch and carrying out the above directions, this 

 bread will be sealed from the outside and will retain the moisture longer 

 than H. O. S. or corn flour and will not shrink. 



I have had submitted to me various formulae for the use of flour in 

 making various kinds of crackers, vanilla wafers, graham crackers and 

 other cakes. In these formulae corn oil is used in place of other shorten- 

 ing material. This accounts for my interest in baking flour mixtures. 

 Reports on these mixtures cannot be given at this time, but I am in- 

 clined to the opinion that the use of corn starch flour and a high protein 

 flour in connection with corn oil for shortening and the other usual con- 

 stituents, has a merit worthy of study. Attention should be called to the 

 above table where it will be noted that No. 2 and No. 4 loaves fell when 

 put into the oven. This undoubtedly was due to the fact that there was 

 some fault in the application of heat or in the regulation of the same. 

 In my experiments with these mixtures I have had, to say the least, 

 splendid results. 



During the past year mixtures of various percentages of corn starch 

 and high protein (14 per cent) wheat flour have been sent to a number of 

 housekeepers asking for their opinion of the bread which would result 

 from the baking by the ordinary kitchen methods. In every case very 

 favorable reports have been received, some of these stating that the 

 bread was more palatable and nutritious than the ordinary bread made 

 from patent wheat flour. 



In connection with the interesting subject of the baking qualities of 

 different flours, it may not be out of place to refer to what others, high 

 in authority, have to say, gleaned from published articles and through 

 personal correspondence. 



The statement is made by I. S. Chamberlain (U. S. Department of 

 Agriculture, Bureau of Chemistry, Bull. 81, 1904) that bread made with 

 a flour whose gluten contains as little as 20 per cent glutenin rises well 

 during fermentation, but flattens in baking. If it contains as much as 

 34 per cent glutenin the dough neither rises during fermentation nor in 

 the oven. Variation of 2 per cent in glutenin gives rise to differences in 

 bread which are quite recognizable to the expert baker. .J. T. Willard and 

 C. O. Swanson (Kansas Agricultural Experiment Station Bull. 177, 

 1911) state that in comparing flours of the same class there is no corre- 

 spondence in the relation of the percentage of gliadin in the protein to the 

 baking qualities of flour, but there is a comparing of flours of different 

 class. Baking qualities depend as much on physical properties of flour 

 as upon the percentage of protein or gliadin. 



In correspondence with Professor Swanson, I learn from him that he 

 does not think that the percentage of protein or gliadin by themselves are 

 determining factors. The percentage of protein is an indication of the 

 amount of gluten in the flour, but tells nothing about the quality of this 

 gluten, and quality is more important than quantity. Neither does he 

 think that the relative percentage of gliadin and glutenin is a determining 



