20 
BULLETIN 1187, U. S. DEPARTMENT OF AGRICULTURE. 
it is essential that the experiments be conducted under conditions 
that will produce results capable of comparison. This requires that 
the method and procedure of baking be standardized in every possible 
detail. The ingredients other than flour, namely the sugar, salt, 
and yeast, should be uniform both in quality and quantity in every 
test. The temperature and humidity of the proofing cabinet should 
Fig. 17.— Loaf measuring device. 
also be constant in order that any differences in baking results can 
not be attributed to the varying of these conditions. However, 
certain things, namely, the amount of water added to the dough 
and the length of proof, do not lend themselves to exact standardi- 
zation because they are quality-denoting factors, and vary considera- 
bly for different samples, depending upon their inherent physical and 
chemical properties. 
