INFLUENCE OF GRANULATION ON QUALITY OF FLOUR aD 
through the 16xx, 20xx, and 25xx sieves were noticeably greater in 
diastatic power than were those passing through the 8xx and 12xx 
sieves. = 
In the baking results obtained from the different sizes of particles 
sifted from commercial flours and from middlings stock reduced in 
a normal way the water absorption for the coarsest siftings was gen- 
erally highest and for the finest siftings lowest. This general ten- 
dency of the coarsest siftings to absorb the most water is the reverse 
of that shown in the case of the middlings stock and flours treated 
to excessive grinding. 
In volume of loaf the siftings through the 16xx silk cloth produced 
the loaves of greatest volume in 8 out of 12 instances. The loaves 
of smallest volume were produced from the siftings through 25xx 
silk cloth in 11 out of 12 instances. 
The weight of loaf was, in almost every case, greatest for the 
coarsest siftings and least for the finest siftings. 
In color of crumb there appeared in the case of the soft red winter 
wheat materials to be some tendency for the finer siftings to pro- 
duce the best scores and the coarsest siftings the poorest scores. 
The best grain of crumb was usually produced from the siftings of 
intermediate fineness. The siftings giving the best texture of crumb 
were the coarse and intermediate sizes. The creamiest shades of 
color of crumb were usually from the coarsest siftings. 
The siftings of intermediate fineness produced, as a general rule, 
the bread of the brownest and smoothest crust and required the 
longest proofing time. ‘The finer siftings absorbed water more slowly 
than did those of intermediate or coarse granulation, and usually 
produced a sticky sponge. These finer siftings also showed other 
indications of inferiority as a bread flour over the coarse and in- 
{ermediate siftings, such as a dead and weak dough during mixing 
and at the time of panning and a broken and ragged top on the 
proofed loaf. 
