INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 15 
are given in Table 11. This form of excessive grinding is described 
in a previous paragraph as method No. 1. 
That the material underwent some physical change with each 
additional grinding there can be little doubt, because after these 
materials had been ground several times they became feathery or 
fluffy and greasy in character, which made them extremely difficult 
' to feed into the rolls and to sift through the finer mesh sieves. This 
condition was more pronounced and became apparent after a fewer 
number of grindings for the soit red winter wheat middlings and 
straight flour and the hard wheat first and second clear flours than 
for the hard wheat middlings and patent flour. 
Siftings were made of the materials resulting from the different 
grindings in an attempt to determine the relative fineness of each; 
and although the portions ground the most number of times were 
undoubtedly the finest, yet in many instances a smaller proportion 
of the material ground twenty times sifted through the 25xx silk 
cloth than of material which was ground ten times, four times, or 
even once. This result was probably due to the fact that the 
materials ground twenty times became feathery and greasy in 
character, which made them the more difficult to sift. 
The results show for water absorption a very marked and con- 
sistent tendency for that factor to increase with each increase in 
the number of times ground. 
The greatest loaf volumes were obtained usually from the mate- 
rials ground once or four times and the smallest loaf volumes from 
those ground twenty times. The weight of loaf, as in the case 
of water absorption, increased with the number of grindings. 
The only outstanding thing about the color of crumb scores was 
that the materials ground twenty times produced in nearly every 
instance the poorest scores, and in not a single instance the best 
score. 
The best grain of crumb was obtained in a majority of the cases 
from the original material or from those portions ground once, and 
the poorest grain usually from those portions ground twenty times. 
Texture of crumb showed little or no tendency as to direction. In 
shade of color of crumb very little effect was noted, but wherever 
any difference was shown the lighter shadings were from the sample 
portions receiving the least grinding. In some of the materials 
tested a light grayness in the shade of color of crumb was apparent 
in the bread produced from those portions receiving the 20 
grindings. The flours from which these breads were baked showed 
a very decided and consistent tendency to decrease in creaminess of 
i with the increase in the number of grindings. (See Table 
11. 
Nothing very pronounced in the color and condition of the crust 
was noticeable. 
The portions ground the most number of times required the 
longest proofing time and the original samples the shortest time, 
except in the cases of the hard wheat first and second clear flours, in 
which a reverse tendency was manifested. Another exception which 
probably should be noted here is the irregularity shown on the part 
of the hard-wheat patent-flour grindings baked by the straight- 
dough method. ; 
