64 KO Y AL SOCIETY OF CANADA 



average proportion in tlie flours of 1903 is -IIO? to 58-93. Even thi.- 

 is altogether different from what has heretofore been supposed to be the 

 most advantageous propt)rtion' for breadmaking purposes. Some 

 modern flour chemists regard the most advantageous ratio as 65 gliadin 

 to 35 glutenin and Prof. Snyder places it at 60 to 40. These propoj- 

 tions are just the reverse of those which we are inclined to regard a? 

 correct, but they are based upon determinations of the gliadin by ex- 

 tracting the flour direct with alcohol, without any previous removal of 

 the water soluble proteids, and no doubt therefore including the latter. 

 The results of the analyses of the flours of 1903 seem therefore to justify 

 the conclusion tluxt the most advantageous proportion of gliadin to 

 glutenin for baking purposes is about 40 to 60, it being understood that 

 the proteids removed with the starch in the production of the gluten are 

 to be regarded as glutenin. When tlie gliadin is present in greatei' 

 quantity its super-abundant elasticity and stickiness are of no advantage, 

 and the cell walls of the bread are deficient in strength. 



There are other figures in Table II worthy of consideration, and 

 foremost among these may be mentioned the extremely variable quan- 

 tities of proteids, in all probability glutenin, which accompany the 

 starch when it is being separated in the kneading process. This quan- 

 tity varies from 0- to 2-53 per cent on the original flour, and it may 

 possibly yet afford useful indications as regards the physical character 

 of the gluten from which it is separated. 



