340 Canadian Record of Science. 



to 1.30 p.c, whereas in the flour from sound wheat, soluble 

 albuminoids were only .95 p.c, i.e., flour from frozen grain 

 had about 50 p.c. more soluble albuminoid matter than that 

 from sound grain ; clearly showing, I think, that frost had 

 rendered soluble both gluten and starchy matter. 



Why frost renders the gluten of wheat inelastic is uncer- 

 tain. It may be that whilst a low temperature renders 

 gluten soluble, a still lower coagulates to a greater or 

 less extent the albuminoids, and coagulation is inimical to 

 elasticity. 



Be the cause what it may, the fact remains that flour 

 from frozen grain contains a large percentage of soluble 

 albuminoids and carbo-hydrates and a low percentage of 

 gluten of slight elasticity. 



In conclusion, I wish to call attention to a flour known 

 as "Entire Wheat Flour," which its proprietors claim is 

 neither a white nor a G-raharn flour, but a "flour of the 

 entire food substance of wheat, and of that part only, dis- 

 carding the innutritious husk or outer bran; a flour in 

 which every food element of the wheat is preserved." 



Undoubtedly the entire wheat flour contains a greater 

 percentage of phosphates than ordinary flour, and perhaps 

 of gluten, too, for it is a difficult matter to remove all the 

 flour from the bran, and the flour near the bran is richer in 

 gluten than is that of the interior of the grain, although 

 the wheat is not girdled by a layer of gluten cells as pro- 

 prietors of this flour and others believe. This supposed 

 layer of gluten cells is really a layer of the bran in which 

 is present a very active ferment known as cerealin. It is 

 owing to the action of this ferment, not the presence of 

 branny particles as such, that bread made from whole or 

 entire meal is dark colored. " The dark color is due to 

 excess of dextrinous matter derived from action of cerealin 

 on starch. This excess of dextrine causes dough to become 

 soft and clammy, on which account the loaf is aj3t to 

 become sodden." To this dextrine is also due the sweetness 

 of Graham or whole meal bread. It is often claimed for 

 the whole meal bread that it is a remedy for dyspepsia; 

 this claim I believe is well founded, not, I think, because 



