INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 
9 
TasLe 4.—Quantity and quality of the gluten proteins in middlings stock and 
commercial flours ground various numbers of times 
Results on basis of 13.5 per cent moisture 
Water al a old 
Kind of material | Condition of material ab- | pro. t ng fs Bl 
used used Ptos | pe Wet |Sorbed|, oi in| Wiscos- gum os ae 
onlin y e per tein in ity in ni tro- 
Agus gluten| gluten cra dry onl total |gen in 
gluten ' pro- | total 
of dry tei S 
gluten ein |nitro- 
gen 
\eves tA | 
Per Per Per Per Per Per 
is : : ant yee pen Crome cent cent cent 
: riginal material_-_-_-- . 96 : 3, 3 ne GO) lee aero a eed pa 
POI 1nads Bi DUBE | (Ground once... 205. 9.97 | 9.58 | 27.50| 2.87 |_.....- 196: 36031) | ssn ueme 
Se eee COaES Ground 4 times-___---- 9.76 | 9.37 | 26.68 | 2.85 |_______ 186 | 36.10 |__-.-. 
cMaesswees No. | Groand 16 timess-08..2 9.81 | 8.77 | 25.10| 2.86 |_...... 182 | 36.20 |...2.-. 
F Ground 20 imes._------| 9.91 8.85 | 25.19 Peps tay )| upset 2 16S | |RoGdl Oe ese 
: Original materia]l___---- TOSSA a Ste SOR IS 3NI9s | QU 7p leew 126 | 41.05 | 17.33 
Boftt EoCo eT MEST i Groukid Gneos 20882 10.86 | 11.19 | 31.97 | 2.86 |_.____- 155 | 40.79 | 17.34 
dlines stock, No Ground 4 times-_--_---- -} 10.81 | 10.62 | 30.53 PY fel erin bors 8 162 | 40. 43 16. 95 
ieee 2 * 11Ground 10 times ------- 10.80 | 10.46 | 29.80 Piel) Wane e ol 161 | 40.39 17. 78 
: Ground 20 times------- 10. 72 | 10.12 | 28.938 | 2.86 |_.__--- 156 |} 41.04 | 18.28 
Original material__-_--- 10.29 | 10.54 | 26.63 | 2.53 | 75.01 59 | 41.04 |.-._._. 
Hard wheat coarse ;}Ground once-_-_--------- 10.45 | 10.47 | 27.91 2.67 | 79.48 44°) 41.156 Wee see. 
middlings stock, |\;{Ground 4 times_---_--- 10.55 | 10.59 | 27.11 2.56 | 81.06 160. |41.'50) |e esse. < 
No. 12621. Ground 10 times -.------ 10. 64:|. 10.49 | 27.70 2. 64 | 80.05 160 | 41.45 | 22.L-- 
1Ground 20 times ----_--- 10.52 | 10.24 ! 27.16 2.65 | 81. 67 UGE 49594) one ee 
Original material____-_- 9.94 | 10.04 | 27.85 2.77 | 78.91 N52 io O1425 | eee 
Soft red winter |]Ground once__-_-------- 10.02 | 9.54 | 27.37 | 2.87 | 82.82 149 | 36.63 20. 36 
wheat straight \};Ground 4 times-------- 9.96 | 9.92 | 27.70 | 2.79 | 81.55 148 | 36.14 | 19.28 
flour, No. 12552. Ground 10 times-_-_---_-- 9. 92 9.72 | 27.10 2.79 | 82.23 147 | 36.49 19.15 
Ground 20 times------- 9.92 | 9.47 | 26.84] 2.83 | 79.71 150 | 36.59 | 17.04 
Gueinal material_______ 10. he 10. ie 26. 93 2.50 | 77. 24 155 | 41.44 12. i 
Ground once-_--_-_-.---- 10.45 | 10.73 | 26.37 2.46 | 78.58 162 | 41.72 IPA 
Ee peat patent |’ Ground 4 times. -..---- 10.45 | 10.77 | 26.75 | 2.48 | 78.37] 167 | 41.69| 12.78 
Z : 2 Ground 10 times-_-_-._-- 10.43 | 10.57 | 26.11 2.47 | 78.43 162 | 41.55 13. 33 
Ground 20 times---__-_- 10.45 | 10.57 | 25.54 | 2.42 | 78.82 162 | 41.59 | 12.44 
Original material_______ 11.73 | 12.65 | 29.31 2.32 | 71.93 120 | 46. 63 12. 62 
Hard wheat first ||Ground once_----_-_-_- 11.75 | 12.83 | 30.61 2.39 | 72. 64 121 | 46.55 12. 00 
clear flour, No. |{Ground 4 times-_-___--- 11.72 | 12.47 | 29.74 2.39 | 74. 65 129 | 46.76 12. 07 
12618. Ground 10 times-_-_-____- 11.89 | 12.48 | 29.55 D4 Payes Pac ee 126 | 46.58 |.-----. 
Ground 20 times-_-_._-_- 11.75 | 12.75 | 29.88 | 2.34 | 74.54 127 | 46.65 | 12.17 
1 Degrees MacMicheal. 
Considering first the data given in Table 4 relative to the influence 
of a various number of. grindings upon the quality and quantity of 
the washed gluten, it was found that excessive grinding of the two 
samples of the soft red winter wheat middlings stocks resulted in a 
gradual decrease in the quantity of wet and dry gluten. The greatest 
reductions occurred in the samples that had been ground ten and 
twenty times and amounted to about 10 per cent. No great change 
in the gluten proteins seems to have taken place previous to grinding 
at least ten times. } 
Excessive grinding apparently did not injure the gluten in the 
hard wheat middlings stock, as no noticeable decrease in quantity or 
quality of gluten was experienced. This was likewise true for the 
tests made on the hard wheat first clear flour. Excessive grinding 
did not injure the washed gluten in the hard whéat patent flour or 
in the straight grade soft red winter wheat flour until the sample had 
been ground at least twenty times. : 
11908—26——2 
