J, Dauglish on Fermented Bread. 333 
starch, dextrine or glucose. The gluten is slightly. decompose 
at first, giving ammonia, a brown matter, and another production 
Which causes the lactic acid change.to take 
_ The activity of the cerealin: is, destroyed ata temperature of 
‘140° Fah., according to,M. Mouriés, but my own. experiments 
show that it is simply .suspended even. by the heat. required 
to cook bread.thoroughly; thus bread made without  fermenta- 
‘on, of whole wheaten meal,.or.of flour in.which.there isa large 
Proportion of cerealin, will, if kept ata temperature of. about 75° 
to.85° Fah:, pass. ra pidly. into a.state of solution, if the smallest 
exciting cause ‘be. present, such..as-ptyaline or.pepsin, or even 
that small amount of organic ‘matter which is found in impure » 
Water—while the same. material, when:it has. been, subjected to 
the alcoholic fermentation, will not be affected in a like manner, 
The activity of cerealin is very.easily destroyed by most acids, 
also by. the presence of alum;.and ‘while it is the most active 
gent known in, producing. the earlier changes in the constitu- 
» £nts of the flour, it cannot produce the alcoholic, but as soon as 
He alcoholic is superinduced the cerealin becomes neutralized 
»and ceases to act any longer asa solvent, M.Mouriés, taking 
advantage of this effect of alcoholic fermentation, has adopted a 
s by which he is enabled to separate from the bran all the 
ferealin and caseine which are attached to it. He subjects the 
ran to active alcoholic fermentation, which neutralizes the 
activity of the cerealin, and at the same time separates the nutri- 
‘ols matter; and then having strained this through a fine seive, 
he adds it to the white flour in the preparation of white bread, 
. by which an economy of ten per cent 1s effected, and the color 
Of the bread is not injured. 
