WINNIPEG, 1909. 783 
Mineral Matter. 
The amount of ash in a flour seldom amounts to 05 per cent., more 
than one-half consisting of phosphates. There is undoubtedly some relation- 
ship between the mineral constituents and the gas-retaining power of gluten, 
though no complete analyses have as yet been published directly connecting 
strength with the composition of the ash. Wood, however, states that the 
soluble ash of Fife flour (milled from a strong English-grown wheat) shows 
a relatively high proportion of phosphate and magnesia and a low propor- 
tion of chloride, sulphate and lime; whereas the ash of a weak flour con- 
tained small proportions of phosphate and magnesia but much mote 
chloride, sulphate and lime. The influence of small quantities of acids and 
salts on gluten is dealt with more fully by Mr. Hardy in the following 
paper. 
Fat. 
The amount of fat in flour varies from 1 to 1} per cent., the higher 
value being a feature of flours from the Canadian North-West. The oil 
is present to the extent of about 15 per cent. of the wheat germ. It easily 
turns rancid and is characterised by a high iodine number (115). 
Moisture. 
The amount of moisture in commercial sacked flour depends largely on 
the atmospheric conditions at the time of milling and therefore on the 
climate of the country where it was milled. 
Enzymes. 
The diastase and cytase of flour have already been discussed. The 
proteoclasts have hardly been investigated. Attention was first drawn to 
them by Ford, who showed that some flours contain an active proteoclast 
which is very detrimental to the gas-retaining power of gluten. An erepsin 
has been identified in flour by Julian Baker. The enzymes in the yeast 
employed are however of the greatest importance to the practical baker. 
BIBLIOGRAPHY. 
Baker, J. L., and H. F. E. Hulton.‘ Conditions affecting the Strength of 
Wheaten Flour’ (‘J. Soc. Chem. Ind.,’ 1908, 27, 368-376), 
Baker, J. L., and H. F. E. Hulton.—‘ Behaviour of Wheaten Flour towards 
Bakers’ and Brewers’ Yeast’ (‘ J. Soc, Chem, Ind.,’ 1909, 28, 778-781), 
Brenchley, W. E.—‘On the Strength and Development of the Grain of 
Wheat’ (‘ Annals of Botany,’ 1909, 89, 117-139). 
Ford, J. S., and J. M. Guthrie—‘The Amylolytic and Proteolytic Ferments 
of Wheaten Flour, and their relation to Baking Value’ (‘J, Soc. Chem. Ind.,’ 
1908, 27, 389-393). 
Girard et Fleurent.—‘ Le Froment et sa Monture’ (Paris, 1903). 
Hall, A. D,—‘The Question of Quality in Wheat’ (‘Journal of Board of 
Agriculture,’ 1904, 11, 321). . 
Hall, A. D.—‘ Recent Developments in Agricultural Science’ (‘ Report Brit. 
Assoce.,’ South Africa, 1905). 
Home Grown Wheat Committee of the National Association of British and 
Irish Millers, Reports of the, for 1905, 1906. 
Humphries, A. E.—‘Causes of the Quality Strength in Wheat Flour’ 
(‘Report Brit. Assoc.,’ Leicester, 1907). See also ‘The Miller, 1907, p. 414 
(September 2). 
Humphries, A. E., and R. H. Biffen—‘ The Improvement of English Wheat,’ 
(‘J. Agric. Sci.,’ 1906, 2, 1-16). 
