INFLUENCE OF GRANULATION ON QUALITY OF FLOUR Zo 
was apparent in the rate at which flour absorbed water at the time 
of mixing. The coarseness of this material no doubt facilitated its 
mixing and wetting with water and to some extent compensated for 
the longer time required for the water to penetrate the individual 
particles. On the other hand the material ground to the greatest 
fineness did not mix so readily with the water, but the total quantity 
absorbed was considerably more in the end. The doughs of these 
finest ground materials, however, were in some instances inclined to 
be sticky and weak, which made them less desirable for bread-making 
purposes than those of coarser grinding. 
The baking results obtained for this method of excessive grinding 
are in general agreement with those found by Shollenberger and his 
coworkers and by Alsberg and Griffing. 
BAKING QUALITY OF THE DIFFERENT-SIZED PARTICLES OF 
WHICH FLOUR IS NORMALLY COMPOSED 
The baking results obtained from the different sizes of particles 
sifted from the commercial flours and from middlings stock reduced 
in a normal way are presented in Table 13. The method by which 
this material was treated has been previously described as method 
No. 3. 
In water absorption the coarsest sittings were generally the high- 
est, and the finest siftings were the lowest. The exceptions to this 
rule occurred in the cases of the hard wheat patent and the hard 
wheat first clear flours. In these the siftings of intermediate fine- 
ness showed the highest water absorptions. This general tendency 
of the coarsest siftings to absorb the most water is the reverse of 
that shown in the grinding of middlings stock to different degrees 
of fineness and in grinding middlings stock and commercial flours 
various numbers of times. : 
In volume of loaf the siftings through the 16xx silk cloth produced 
the loaves of greatest volume in 8 out of 12 instances shown. The 
loaves of smallest volume were produced from the siftings through 
the 25xx silk cloth in nine instances, from the scalpings from 8xx 
in two instances, and from the scalpings from 12xx in one instance. 
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 to be a consistent tendency for 
the finer siftings from the soft red winter wheat middlings stocks 
and flour to produce the best scores and the coarsest siftings the 
poorest scores. In the case of the siftings from the hard wheat mid- 
dlings and flours no consistent tendency was apparent except that 
the poorest scores were obtained either from the coarsest or the finest 
siftings. The best grain of crumb was usually produced from the 
siftings of intermediate fineness and the poorest from either the coars- 
est or the finest siftings. On texture of crumb, size of particle had 
little noticeable effect. What differences were shown were generally 
in favor of the coarse and intermediate sized particles. 
In shade of color of crumb, the lighter shades of creaminess usually 
occurred in connection with the intermediate siftings. The coarsest 
siftings usually produced the breads having the creamiest shade of 
color. The finest siftings tended toward grayness of crumb. 
