EXPERIMENTAL MILLING AND BAKING, 
29 
the amount of true gluten in flour, the practice of determining the 
total amount of nitrogen and multiplying by the factor o.< offers 
the closest approximation to the true gluten content. 
Although other factors contribute toward quality in flour, the 
making of a large, light loaf of bread depends primarily upon an 
adequate quantity and quality of gluten in the flour. In general it 
may be said that the most desirable quality of gluten is that of 
E 
itandard solutions. Automatic burettes in foreground. Electric stirring apparatus for gi 
line color determinations and acidity of corn. 
decided coherence or tenacity when subjected to a reasonable stretch- 
ing force. What the conditions are which function in the making 
of a strong flour is a question of the greatest importance, and u 
the present time it has remained unsolved, although decided differ- 
ences in gluten quality from wheats from different sources have long 
been known. 
It is sometimes of value to estimate the proportion in which the 
individual proteins are present either in wheat or flour. In the 
experimental laboratory the amount of gliadin i- determined by 
