[uacfarlane] 



CONSTITUENTS OF GLUTEN 



23 



On comparing these results ^^ ith those of Tables I and II it would 

 seem that the flours of last season are lower in nitrogen and yield less 

 dr}' gluten than those of 1903-4, the variations in gluten ranging from 

 0.80 to 2.27 per cent. Nevertheless it appears that this gluten is 

 richer in gliadin than those of former years, the differences being from 

 2.93 to 6.69 per cent of increase. 



It is well known that flour experts, millers and bakers have gen- 

 erally found marked differences in the qualities of the flour belonging 

 to these two seasons. It is said that difficulties were experienced by 

 the bakers when they began to use the flours of 1904. They did not 

 work well 'and the cause was ascribed to immaturity in the wheats, the 

 grain having been harvested, and subsequently stored in very cold wea- 

 ther. Some bakers then tried to warm the flour before baking it 

 and it is said that in this way they obtain better results. The flours 

 also produce a little more bread per barrel as compared with the flours 

 of the previous season, which means only that more ' water was used. 

 It is also said that the new flour is " stronger '' and " rises " as well 

 as the flour of 1903-4. Other 'tradesmen maintain that the flours of 

 1903-4 were much less troublesome than those of 1904-5; that the 



