Industrial Research 



259 



nutritive properties, and spoilage. Only during the 

 past 10 years has the extensive use of combine harvest- 

 ing so changed the biological character of wheat as to 

 impose difficult problems for the milling industry in 

 enzymic control. Often problems of flavor control are 

 associated intimately with biological effects. 



In the baking industry, for example, ropiness of 

 l)read and spoilage by molds continue to cause trouble. 

 Recently it has been found that the salts of acetic and 

 ])ro])ionic acid are valuable in the prevention of molds 

 on bread. The physical properties of the finished bread 

 continue to be investigated and improvements in flavor 

 are being sought. The weevil hazard is one to which 

 all makei-s of meals, cereals, and crackers must attend. 

 The number of breakfast foods has multiplied greatly 

 in recent years and the efl'orts continually being made 

 to improve their flavor and dietetic value, as well as 

 vitamin and mineral content, demand careful biological 

 testing. Recent]}' the restoration of vitamin Bi to 

 white bread by means of special milling processes, the 

 addition of thiamin, or the use of high Bi yeast have 

 been the subjects of intensive research. 



Siigar and sugar ■products. — Although the microbial 

 content of sugars for canning now is being controlled 

 in a fairly satisfactory manner, thanks to past research, 

 there is still room for improvement. Occasional lots 

 contain large enough nund)ers of spores of thermophilic, 

 anaerobic bacteria to make them unsuitable for use 

 by the canner. The need for further research and 

 continuous control of manufacturing methods is indi- 

 cated. Spoilage of honey, sirups, and candies also 

 needs further study. 



Food Jats and oils. — The nutritive value, causes of 

 deterioration and methods of preservation of fats and 

 oils are subjects for further study by biologists. The 

 influence of various catalysts on oxidative changes in 

 fats and oils brings about changes in flavor. Micro- 

 organisms, especially molds, have been shown to be 

 responsible for both oxidative and hydrolytic changes. 



Spices, condiments, and unjermented beverages. — The 

 antiseptic and germicidal power of spices and condi- 

 ments, and their preservation and use for the control of 

 the bacterial content of foods continue to be subjects 

 for research. Biologists find subjects for research in 



Figure 82. — Corner of Research Laboratory, Swift and Company, Chicago, Illinois 



321835- 



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