INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 
commercial flours ground various numbers of tumes—Continued 
19 
folor and con- 
dition of crust 
Pale, broken __- -| 
Pale, Stienty | 
Brown, specky, 
and broken. 
Pale, specky on 
top. 
| Brown, smooth.. 
| Brown, rough-_- 
Brown, broken, 
and ragged. 
GOR eee 
| Condition of 
proofed loaf 
S Rateat | | | 
= yeh Condi- Basenvien | Condition of | Condition of 
Eg ab- | Uonof| 4g ough doughduring| dough at 
% | sorbed | SPOnse Sea mixing | panning 
S | water 
= 2 i ee IEE ee es ~ 
a | 
| Mins. | 
oy Ve es oe fete Soy: SUI Re eee psec tt oseiis Pod 7 Savane ia 
GON et oes sat Beal eps a ele Sal pe ee ee oie are 
GT eoete ci: ee pidide ol eerie int 
| 
(Sa (Sete eae ete Ne sade i de Mae ike nid oi onic oe |: RE Neat ae a 
G9): | See eS See ee Se Eos [URS Reis aE Es | Very weak-..| 
(6%) eS aes) be i eS OS | Macon gee eras ee | Sticky and 
weak. 
Go) [zn been be ee a eae a he Gos s—= 
BB ase ee Ses | a A be ete SEND Dil ee a el eee eg (oes 
Ga ape | Re ge Alay eB eee Re oH es 
Gael a | ne ee Dead and yia= os dole 
weak | 
GOp| 2a eee ee Difficult - | Stickyae sas] houghessee 
BVA Ss Ones pale (Ga) eeieS ees Ah fe C6 Co eee | ME Gopeeee] 
Gu lse <C Ob es eee ee ti SG OYE aoe | ues Goss cca aie feed oF ae 
FAP ERC Ou ks een ee Ba so oes | es dono. 5-2| Weal. ee 
BY il psa (os en es ped Osa wen StCkyaeal du eeeens doses aa 
weak, 
7 UO a eS See Bee Pee ae Nee Dead, sticky, | Dead, sticky, 
and weak. and weak. 
GD: eae ee See eS 2 ee Dead and/| Dead and | 
weak weak. 
rH fas eee | ate ter Sart | eee ee ee Ele ey Gozete Seale doses 
CAO Yh aC SA Se A fea Pe eee ee) Co Ko) Ay oe Pepin PES Slee GO 
ASH ies Seen S eee er ee Ae ee 2 dotedeste Dead, sticky, 
and weak. 
| Badly broken on 
top. 
Slightly broken on 
top. 
Do. 
Sticky on top. 
Sticky and slightly « 
| broken on top. 
| Stieky. 
, Sticky and badly 
| broken on top. 
| Sticky and ragged 
| on top. 
Do. 
| Blistered on top. 
| Slightly  blistered 
on top. 
| Blistered on top. 
Rough and broken 
on top. 
Do. 
