INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 13 
In one or two instances there was a tendency for the smaller sized 
particle to contain less nitrogen soluble in cold water. In this re- 
spect the results are of the same order as those found earlier by 
LeClere and his coworkers and thus do not bear out the findings on 
this point advanced by Alsberg and Griffing. 
INFLUENCE OF EXCESSIVE GRINDING ON THE STARCH PARTICLES 
The mechanical injury to the starch particles caused by excessive 
grinding was studied in a manner similar to that described by 
Alsberg and Griffing. To determine the effect of excessive grinding 
upon the starch particles the total solids soluble in cold water and the 
diastatic power of the variously treated flours were studied. Cold- 
water extract was determined by the method of the Association of 
Official Agricultural Chemists previously mentioned. Diastatic 
power was determined by the method of Rumsey.°® 
The results are shown in Tables 7, 8, 9, and 10. Examination of 
Table 7, in which the cold-water extract of the flours ground 1 
to 20 times is given, shows, as found earlier by Alsberg and Griffing, 
that the cold-water extract had a tendency to increase progressively 
with excessive grinding. The degree of injury found, was not so 
great as reported by Alsberg and Griffing, but was evident. On the 
other hand, the percentage of solids soluble in cold water did not 
seem to increase with the fineness of division of the normal flour 
particle, as the reverse of this was found in all four instances studied. 
(See Table 8.) 
TABLE 7.—Ezamination of cold-water extract of middlings stock and commercial 
flours ground various numbers of times 
| Percentage of solid matter extracted by cold water 
| 
| 
Sample Sample Sample | Sample | Sample 
Condition of material as used | 
| No. 12551 | No. 12552 | No. 12620 | No. 12621 | No. 12618 
| 
| 
| 
| Percent | Percent | Per cent | Percent | Per cent 
CEE GENMIGIOH GO en oe ee a ye eel eee 4,32 | 4.20 | 5.07 | 4, 59 | 5. 74 
GTOEHdr-aLIMesMe eee eee Poe eee 2 4, 35 | 4. 22 5. 28 | 4. 50 5. 88 
Saran TiMn GAT ONS ees ot SE oe ke we 4, 39 | 4, 34 | 5. 47 | AAD Ee Sai ee 
GroUwne 20 times Fo e8 fe AT oe ae | 4.34 | 4.30 ayy? 4.71 6. 28 
| \ 
TABLE 8.—Ezamination of cold-water extract of the various sized particles of 
which fiour is normally composed 
Percentage of solid matter extracted by 
cold water 
Condition of material used 
| Sample | Sample | Sample | Sample 
No. 12551 | No. 12552 | No. 12621 | No. 12618 
| 
| 
Per cent | Per cent 
BEGIDINES ILM kee ee co eee Fee SARA th 2 SP 3 | eee eee 6.12 Posse. Fe 
Sealpings from 12xx through 8xx..2.......-...c2.2.22--221-.---- 4.89 4.85 4.41 6. 04 
Me DIMES AEGIH AGES GMYOHEN “POX Xe oo ge) eyo og oe ee ee 4.96 | 4,42 4,45 | 5. 67 
Sealpings from 20xx,through 16xx__-________- 22-2 eee 4, 90 4.32 4,43 | Sago 
Sealpnsen tonne nkxethropen, 2Oxx. 0 fo SS 4.35 | 3. 97 4,28 | 5. 64 
JUNE Te D3 on ce pee ies UL GAS ER LU ae a Ee 9 8 Se 3.88 | 3.76 3.91 | 5. 61 
* RUMSEY, L. A: THE DIASTATIC ENZYMES OF WHEAT FLOUR AND THEIR RELATIONS TO 
FLOUR STRENGTH. Amer. Institute of Baking, Bul. 8. 1922. 
