INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 31 
particles of which flour is normally composed—Continued 
ae esas meee ith 
whic P ase wit Cit ant 
Color and con- | S.. | flour one which A a OrtE pe of | Condition of 
dition of crust | Ys paPsorb sponge dough mixing panning proofed loaf 
aitsh mixed | 
ro water 
Min- 
utes 
Brown, broken, AS alc Se | nde Fate | a aes US Dead, coarse | Dead, sticky | Broken and rough 
ragged. and rough. and weak. on top. 
Raat GOS s sk ee 43 | Sete ieee ae ee Oe a Tel aaee en Oe ko Do. 
sticky. 
a fee doe eee CN Ree P(E ee aa | 8 Ig Vy yore | J shel G 0) Do. 
welds GO. ba 2 rey AS) SE Ys Re aes oe oe AS | PA OU eee eG Oe Et § Do. 
Brown, badly AQ lee eee teh) a) pe Pe oe aE ak Gorczss+ 4. Sticky and | Badly broken and 
broken,ragged. | weak. rough on top. 
