Sg 
ES! Renee Se Meda See 
SEES Re 
== = 
14 BULLETIN 1463, U. S. DEPARTMENT OF AGRICULTURE 
TABLE 9.—Diastatic activity of middlings stock and commercial flours ground 
various numbers of times 
Weight of maltose from diastasis of 10 grams of flour 
Condition of material used 
| Sample | Sample | Sample | Sample | Sample 
No. 12551 | No. 12552 | No. 12620 ! No.-12621 | No. 12618 
Grams Grams Grams Grams Grams 
Gromudvonee? 90) = OS 1A Saye eer fae 0. 0785 0. 1085 0. 3870 0. 2340 0. 3780 
Grguma 4 Giessen oO ea ee ee een ees ee . 0970 - 1035 - 8935 . 2730 . 3605 
Ground f0'timese2 4 = ssa khs St SESE ee 2 TO - 1000 - 1230 - 4265 . 3445 - 4000 
Ground) times:s boo5 ss! Ba | - 1640 . 1370 - 4655 . 3205 - 4120 
TABLE 10.—Diastatic activity of the various sized particles of which flour is 
normally composed - 
Weight of maltose from diastasis of 10 grams of flour 
Condition of material used 
Sample | Sample | Sample }| Sample | Sample 
' No. 12551 | No. 12552 | No. 12620) No. 12621 | No. 12618 
A Le E ig ae 4 paeherit sa c8| 
Grams Grams | Grams Grams Grams 
Sealpings from '8xx pease ae ees eR See 0.0665, |----.--.-: |esesesnens UPBVANE |e daa sas 
ScalpingsHrom 12xx Through) Sxxeeo ses seen eee . 0890 0. 0775 0. 2305 . 1805 0. 2805 
Scalpings from 16xx through 12xx _/12-2-_2).1) i043 . 0475 0770 2685 . 1665 . 2375 
Sealpings from 20xx through 16xx__---____------_-__- . 0730 OS OO eee eats . 2220 . 2775 
Scalpings from 2oxx through 20x«02—- 225222 282 ee eee Eee - 1135 - 4235 . 2755 - 3110 
Phroweh Dowx ae eek coe ee ee a ea ie Be . 0870 «1305 . 5090 . 3270 . 4260 
INFLUENCE OF EXCESSIVE GRINDING ON DIASTATIC ACTIVITY 
That excessive grinding materially increased the diastatic power 
of the resultant flours is evident from the data presented in Table 9. 
This was apparent in all the cases studied. The magnitude of this 
activity was variable, depending upon the class of the five flours 
studied. The greatest change was in the two soft red winter wheat 
flours Nos. 12551 and 12552. 
It should be noted here that the diastatic power of the soft red 
winter wheat materials were very much lower than were those of the 
hard wheat materials. 
INFLUENCE ON DIASTATIC ACTIVITY OF THE DIFFERENT-SIZED 
PARTICLES OF WHICH FLOUR IS NORMALLY COMPOSED 
The diastatic activity of the different-sized particles of which flour 
is normally composed varied in tendency in some instances but was 
fairly consistent in that the flours which passed through the 16xx, 
20xx, and 25xx sieves were noticeably greater in diastatic power than 
were those passing through the 8xx or 12xx sieves. (See Table 10.) 
EFFECT OF EXCESSIVE GRINDING ON BAKING QUALITY 
In the baking tests conducted on the various grindings and siftings 
of the three middlings stocks and the four commercial flours, two 
bakings were made on each. In some instances one baking was by 
the sponge-dough method and the second baking by the straight- 
dough method. Jn the other instances the sponge-dough method 
was used for both bakings. 
The baking data obtained from the material resulting from grind- 
ing of middlings and commercial flours various numbers of times 
