INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 29 
particles of which flour is normally composed—Continued 
| ! 
jn oe [oc eh 
« | whic ._| Ease wit ws fic 
Color and con- | 3% | flour | ticnof| Which | Gough during | “dough at °| Condition of 
~ - Ceo . 
Gahiamonerst | eis) ARSore gags Bough mixing panning proofed loaf 
= water 
Min- 
utes 
Light brown, AGES eo. eet es SUP TEL OE oe Weak, coarse | Weak, coarse | Rough on top. 
ragged. and rough. and rough. 
Pale eetaee 3h | Ga eaeel. 2B SO AES 2 Ue Ee Boe SEE Be eine 2S Slightly broken on 
| top. 
eS Gone see ON SA STR AN | eT GI ES a RNs ae ta preps ae 2 
Light brown _--- (cya) een ey pare ty A Rae ek SF Cra ees NS  Y y Pee ea Led 51 ta Do 
| ; | 
eel VOUS oe YA ete Ae SC PM cS | eae Rd oR ec Do 
Gale eh ah G8) see 2S eso) (eee Ee See le eee eet | aa ee pty SEE 
Light brown, Glee PPR Maas Mirren ones Nt aor Aa) dead at aes a | ea OS INE 
/ smoot 
eae (1 (1 eee FPA ese em (ea NSO pe nn ey ENaC in alien RMR ge 
| Brown, smooth - GOR Seer aac eceah sen fir ure Moen rhe ace a HSI soereed Nec 
| 
| Slightly pale Cake Wes Ba A Be Le sg cs Se Wieakko tise ee ee Leet 
and broken. 
Gata (0 Koya See ee 64|.--_..__|_..-_...|---..--..-_-.| Dead, weak_.| Weak, sticky | Sticky and badly 
| and phable. broken on top. 
| Pale, specky, ofa fe lb a el Se Sa es Coarse and | Weak_---_---. Slightly broken on 
| _ broken. rough. top. 
| Brown, broken_- 50) | See see | a | ae EE oe eae Goteca lie Badly broken on 
| top. 
| 
| Brown, slightly CANNES Wes) |G. eR, MeL Lek Aa ele Ue es RE pate 
broken. 
Brown, specky-- 61|--------|--------|----.----.-.| Dead and | Weak and | Slightly broken on 
weak. sticky. top. 
Brown, rough_-- 60! eA ee ipa ae key Ro acne | pe iWeakieae S22 
coe GOS eat COL) ge aed SRS SG iy SI Ls Fe LS ee 9 U0 
Br OOP eee eee Fy {ee eae ee tek nah eae CHa | ee eae 5 soll oe SO ter be ee 
=5 32 doze seo Se: CFE aR er ye a Ee ee Soe ae 
Si 
= (0 a aaa HGlevesocaspeceee sak re oe Scere eepeees W ea 5222222 Broken on top. 
