Chemical 



Properties 



OF Wl-I EATEN 



Flour. 



Moisture. 



The amount of moisture in commercial sacked flour depends 

 largely on the atmospheric conditions at the time of milling, and 

 therefore on the climate of the country where it was milled. 



Enzymes. 



The diastase and cytase of flour have already been discussed. 

 The proteoclasts have hardly been investigated. Attention was 

 first drawn to them by Ford, who showed that some flours contain 

 an active proteoclast which is very detrimental to the gas- 

 retaining power of gluten. An erepsin has been identified in 

 flour by Julian Baker. The enzymes in the yeast employed are, 

 however, of the greatest importance to the practical baker. 



BIBLIOGRAPHY. 



Baker, J. L., and H. F. E. Hulton. — "Conditions affecting 

 the Strength of Wheaten Flour" ("J. Soc. Chem. Ind.," 1908, 

 27, 368-376). 



Baker, J. L. , and H. F. E. Hulton. — "Behaviour of Wheaten 

 Flour towards Bakers' and Brewers' Yeast" ("J. Soc. Chem. 

 Ind.," 1909, 28, 778-781). 



Brenchley, W. E. — "On the Strength and Development of the 

 Grain of Wheat" ("Annals of Botany," 1909, 89, 1 17-139). 



Ford, J. S. , and J. M. Guthrie. — " The Amylolytic and Proteo- 

 lytic Ferments of Wheaten Flour, and their relation to Baking 

 Value" ("J. Soc. Chem. Ind.," 1908, 27, 389-393). 



Girard et Fleurent. — " Le Froment et sa Monture " (Paris, 

 1903). 



Hall, A. D. — "The Question of Quality in Wheat" ("Journal 

 of Board of Agriculture," 1904, 11, 321). 



Hall, A. D. — " Recent Developments in Agricultural Science " 

 ("Report Brit. Assoc.," South Africa, 1905). 



Home Grown Wheat Committee of the National Association of 

 British and Irish Millers, Reports of the, for 1905, 1906. 



Humphries, A. E.— "Causes of the Quality Strength in Wheat 

 Flour " (" Report Brit. Assoc.," Leicester, 1907.) See also "The 

 Miller," 1907, p. 414 (September 2nd). 



Humphries, A. E., and R. H. Biffen. — "The Improvement of 

 English Wheat" ("J. Agric. Sci.," 1906, 2, 1-16). 



Osborne, T. B., and C. G. Voorhees. — "The Proteins of the 

 Wheat Kernel" ("Amer. Chem. J.," 1893, 15, 392-471; 1894, 

 16, 524-535). 



Osborne, T. B., and I. F. Harris.— "The Chemistry of the 

 Protein Bodies of the Wheat Kernel " ("Amer. J. Physiol.," 1905, 

 13, 35-44; 1906, 17, 223-230, 231-265). 



Saunders, C. E., and F. T. Shutt.— " Milling and Chemical 

 Values of Grades of Wheat in Manitoba" ("Bulletin Canadian 

 Experimental Farm," No. 50, 1904; No. 60, 1907). 



Saunders, C. E., and F. T. Shutt.— " Quality in Wheat" 

 (Bulletin, No. 57, 1907). 



Shutt, F. T. — "The relation of Composition of Flour to Bread 

 Value" ("Int. Congress of Applied Chemistry," London, 1909). 



