EXPERIMENTAL. MLLXING AND BAKING. 19 
compared with a standard or check loaf of known value. Figure 18 
shows three dTh rent views of a loaf made by this method. 
Record sheets (Fig. 19) are kept of each day's baking. On these 
are recorded for each sample tested, the time of sponging, kneading, 
panning, placing in oven, the percentage of water absorption, the 
volume of loaf in cubic centimeters, the color and texture scores, 
the shade of crumb, and the notation of any iinnatural odors present 
or of anything else out of the ordinary observed during the handling 
or baking of the dough. 
All baking tests are made in duplicate and the results recorded 
on the baking record sheet. The second baking is usually made 
on the day following the first baking for the purpose of minimizing 
error in judgment on the part of the baker in his treatment of the 
loaf and to serve as a check against the possibility of mistakes and 
Y^lp^ 
Fig. 16.— Electric baking oven. 
any variation in the quality of the yeast. If the results from these 
two tests check closely, their average is taken as representative of 
the baking quality of the flour and is recorded on the laboratory card. 
If they do not check a third baking is made, provided sufficient 
material is available. 
Each day a check loaf is baked from a selected lot of flour of known 
quality to indicate the presence of unusual conditions or changes 
in the quality of yeast which may cause a variation in the baking 
results and to serve as a standard for comparison in scoring for color 
and texture. 
EXPLANATION OF THE VARIOUS BAKING OPERATIONS. 
It is the object of the experimental baking laboratory to determine 
the relative differences in the quality of various samples of flour for 
bread-making purposes. To determine these differences accurately. 
