69 



apparently in a comparatively short time, Avhilst the writer, in 

 Table IV., has sho\vn that, if there were any reversion at all after 

 144 hours, in the soluble starch that he employed, it was quite 

 insignificant. There is undoubtedly a small quantity of true soluble 

 starch formed in bread-making. 



Table IV. 



* These figures are open to less error than those for starch paste, owing to 

 the greater amount of soluble matter actually present. 



(b) Gluten. 



Wheat gluten has been briefly referred to in Report I. (p. 72), 

 from which it may be gathered that the proteid is itself a mixture of 

 coagulable albumin, glutin, and gliadin. These more or less distin- 

 guishable proteids have been again subdivided by Osborne and Voorhecs 

 (Amer. Chem. Jour., 1893, " The Proteids of the Wheat Kernel ") 

 into glutenin, gliadin, globulin, albumin, coagulum, proteose, and 

 certain nitrogen compounds soluble inwater in the following proportions, 

 for flour milled from specified wheat : — 



Table V. 

 Composition of Wheat Gluten. (Osborne and Voorhees.) 



