10 BULLETIN 1463, U. S. DEPARTMENT OF AGRICULTURE 
TABLE 5.—Quantity and quality of the gluten proteins in middlings stock 
ground to different degrees of fineness 
Results on basis of 13.5 per cent moisture 
| | | 
| ie Cold 
Water} 
. : 43 : | _ Glu- | water 
Kind of material Condition of material ab- | =a 
used used Pro- | wer |Sorbed| , PO: Viscos-| SE SoS 
téie in Dry | Wet per tein in — in | nitro- 
flour | @luten gluten gram | dry | ‘oyyi | total genin 
of dry #luten — pro- | total 
gluten | tein | nitro- 
| gen 
| Per Per Per | Per Per Per 
cent | cent | cent | Grams|. cent cent cent 
Original material--=>-.45-9. 96 |, 9.17 | 25.33.|..2.76 1 81.46}, 146 |_-5___-|-_-_- 
cue to passthrough} 9.84] 9.08 24.81 2.73 | 82.56 | 170 | 35.87 |____.. s 
F 1 
Soft red winter s Pree 
wheat coarse mid- Soe topassthrough} 9.81] 8.94 25.11] 2.81 | 82. 90 165 | 30.98 RUD = 
dlings stock No. |) Ground to passthrough | 9.80| 9.19 | 26.84 | 2.92 | 83.70 161 | 36.08 _.._... 
; 0xx 
Ground topassthrough, 9.80} 9.15 | 26.93 | 2.94 |; 80.22) 159 | 36.02 |______. 
25Xx. | 
| } 
| | | | } 
|( Original material____-_- 10.84 | 11.59 | 33.29 | 2.87 }_-.____ | 126 | 41.05 | 17.33 
er guue to pass through | 10.84 ! 10.75 | 31.441 2.92 —— { 174) 40.41! 17.27 
Q ~ =o 1 | | | | 
Soft red winter sn) : | = =| 
Wate Fae ee to pass through | 10.73 | 10. 56 | 30. 49 | PAO, neo | 173 | 40.35 | 17. 43 
genes ae "Ground topass through | 10.79 10.75 30.78 2.86 |... | 468 | 40.41 17.42 
I 20xx. | 
| Ground to pass through | 10.91 | 10.79 | 31.00 2587 |eeeeece | 155 | 40.45 | 17.05 
| Original material______- 10. 29 |. 10.54 | 26.63 | 2.53 | 75.01 | 59 | 41.04 | 20.36 
Gaound to pass through | 10.37 | 10.61 | 28.45 | 2.68 | 76.74! 170 | 41.56 20.36 
XxX | | 
Hard wheat coarse | Ground to pass through! 10. 56 | 10.72 | 28.37 | 2.65 | 79.53} 171 | 41.30) 19.28 
middlings stock | 16xx. | 
No. 12621. | Ground to pass through | 10.46 | 10.63 | 28.63 2.69 | 79.19 | 174 | 41.39 19.15 
20xx 
| Ground to pass through | 10.52 | 10.47 28.25 | 2.70 | 79.24 174 | 41.05 | 17.04 
25xx. | 
| { } | | | 
1 Degrees MacMicheal. 
The viscosity measurements for gluten quality bear out, in a gen- 
eral way, the findings obtained by the washed- -gluten test on all classes 
of material. The “elutenin content of the flour samples was not 
altered to any very noticeable extent by excessive grinding. The 
changes in the imbibitional qualities of the gluten proteins noted 
above, therefore, must be explained by some physical alteration in 
the olutenin present rather than by a loss of any of this constituent 
as a result of excessive grinding. 
Contrary to the findings of Alsberg and Griffing, it can not be 
said from the investigations made here, that excessive grinding re- 
duced the percentage. of water-soluble nitrogen in the flour except 
in the case of the soft red winter wheat straight flour. Likewise, in 
only one or two instances did it appear that excessive grinding re- 
sulted in a condition which increased the protein content of the 
gluten proteins. 
In Table 5 are presented data pertaining to the quantity and 
quality of the gluten proteins resulting from the second series of 
tests in which the excessive grinding was accomplished by grinding 
to a definite degree of fineness. These data are similar in nature to 
those collected from the grinding of the samples a definite number 
of times, in that the washed oluten tests did not indicate any great 
aia 
