﻿MICROSCOPICAL EXAMINATION OF FLOUR. 



tion in the various steps of milling leading to the removaFof an insuf- 

 ficient quantity of the bran material wia-jeventually reveal itself in 

 the finished flour. The method already described has been devised 

 to detect such irregularities. -.i^r 



The break rolls in a mill are designed to crush the wheat kernel so 

 that the inclosed endosperm may be released and later reduced to 

 the fineness of flour on the smoother rolls. The general practice in 

 milling is to make as little break flour as possible. When made to 

 any extent, break flour invariably contains a large quantity of offal, 

 consisting of hairs, hair fragments, and bran particles. The middlings 



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 /70 



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 /so 



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^ /30 



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^ /oo 

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§ 60 



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30 

 20 



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1 1 1 



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* V 4r 5c <S K K § S? § Si <s 

 C<3JOo)0o) (7) C9)Oo)C/s> f//) O/) fS) f<9)C&> 



Fig. 2. — Average hair counts on 35 break flours and 74 middlings flours. 



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