16 Nebraska Agricultural Exp. Station, Research Bui. 8. 
gluten. The protein complex of wheat flour, unlike the proteins 
of other grains, possesses tenacity and elasticity and hence 
confers on the dough its active mechanical properties. The gluten 
serves as the cement which holds the starch grains together. 
Hence, the property of forming large, shapely loaves which 
varies within wide limits for different flours is dependent on the 
quantity and the physical state of the contained gluten. Gluten 
content alone can no longer be considered as an absolute measure 
of strength. Rather is strength related to quality of gluten 
which in turn is regulated by the kind and concentration of the 
acids and salts present in the dough. From the experiments we 
are justified in concluding that strength is related to soluble 
acid and salt content of the flour. Flours containing acids and 
salts in such combinations as to favor water absorption will 
behave as ''weak" flours, whereas those containing acids and 
salts in such combinations as inhibit water absorption will 
behave as ''strong" flours when baked. Not only will the acids 
and salts already present in the flour affect the gluten, but any 
substances added when the flour is made into dough, as well as 
any acids developed in the fermentation process, will also produce 
their effect in modifying the gluten. 
The authors cannot agree with certain conclusions of Wood. 
Wood believes that the acids and salts in the wheat grain produce 
their effect in modifying the character of the gluten at an early 
stage, probably at the time the endosperm is being formed, 
when the grain contains more water than it does at the time it 
is ready to grind. It does not seem to us necessary to suppose, 
as does Wood, that acids and salts present must produce their 
effect previous to the time the flour is made into dough. Any 
substances influencing water absorption by gluten will produce 
their effect whenever water is added in the doughing process. 
Our experiments show that gluten may double in weight 
thru water absorption in less than 1 hour, at the same time losing 
its tenacity and elasticity. Wood found that gluten requires 
about 48 hours to come into equilibrium with its surroundings.^^ 
From this he erroneously concludes that it would not be possible 
to test the effect of the addition of acids, alkalies, and salts in 
modifying the baking quahties of flour, since the acid, alkali, or 
salt would have to be added some 40 hours before the doughing 
process is begun. Since, as we find, gluten may be greatly 
modified as to physical properties by acids, alkalies, or salts in 
so short a time as 1 hour, it ought to be perfectly practicable to 
i^Wood, Jour. Agr. Sci. 2, 274 (1907). 
i^Wood, Jour. Agr. Sci. 2, 273 (1907). 
