44 



Quality in Wheaten Flour. 



described ; that absolute diastase or its equivalent in malt extract 

 in many cases operated most beneficially; that nitrogen added in 

 the form of more or less decomposed peptone, or better still in the 

 form of ammonium phosphate, did a great amount of good in 

 some cases ; lastly, that the three phosphates forming almost 

 exclusively the mineral matter of flour (phosphates of potash, 

 magnesium, and calcium) operated very beneficially in some cases. 

 The phosphates did good frequently, even when the gas evolved 

 in fermentation was reduced as the result of their use ; the 

 explanation of the benefit so obtained was not forthcoming until 

 Professor T. B. Wood showed how dilute solutions of various 

 acids, alkalis, and salts had a very great influence on the physical 

 characteristics of gluten. 



It is desirable to ascertain whether these phosphates have a 

 toughening effect on all flours or only in some cases ; also whether 

 it is desirable to obtain a proper balance of the three phosphates ; 

 in other words, whether it is the presence of any one in sufficient 

 quantity which is essential, or whether all that is necessary is to 

 secure the presence of either or all in sufficient quantity. 



If the soluble extract of the entire husk of wheat be used — that 

 which the consumer would swallow in eating wholemeal bread — 

 the effect on the bread is bad, but if we select from the whole set 

 of constituents those which are desirable, we obtain good and 

 sometimes very good results. 



In view of the beneficial results obtained from treatment of 

 some flours with these phosphates experiments in manuring wheat 

 should be made with the phosphates of potash and magnesium 

 instead of with the sulphates, so that it may be seen whether the 

 plant can assimilate a larger quantity of these salts than it 

 ordinarily does, and whether an increased quantity of the salts if 

 found in wheat so manured has any effect on the quality of the 

 flour and in particular on the quality of the gluten. The sub- 

 stitution of ammonium phosphate for sulphate of ammonia or 

 nitrate of soda should also be tested. 



As a result of panary fermentation the nitrogenous matter of 

 flour originally insoluble in water becomes soluble to a very large 

 extent indeed. It is desirable to ascertain whether this change 

 should be helped or retarded, and what is the optimum degree of 

 such solubility. 



Stability of Dough and Yield of Bread per Sack of Flour. — It 

 seems at first sight that the yield of bread per sack of flour is 

 likely to depend upon the degree of stability the dough possesses, 

 as if a dough be particularly stable the baker should be able to 

 handle it satisfactorily, even if he add a larger proportion of water. 

 This is only partially true ; if two flours be carefully tested there 

 comes a point at which the maximum slackness of dough is 



