L. J. HENDERSON, W, O. FENN, AND E. J. COHN 



397 



indicate that the best results are obtained near the point of minimum 

 viscosity. 



Finally, the favorable results in the baking industry obtained by 

 the use of calcium salts in the absence of acid and of acid in the ab- 

 sence of calcium salts also indicate that it is advantageous to employ 

 dough at a relatively low viscosity, or, speaking more correctly, to 



u^i 



^■5 



4--^ 



^■? 



6.^ 



7J 



Fig. 5. 



reduce whatever quantity of gluten may be present to a condition in 

 which its viscosity is low. 



As far as our investigations of this and related questions have pro- 

 ceeded, they indicate that in bread making the action of acids, bases, 

 and salts, perhaps with the exception of potassium bromate, is favor- 

 able chiefly through the effect upon viscosity. Any influence upon the 

 activity of yeast appears to be a matter of secondary importance. 



