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Washington, D. C. December, 1926 
INFLUENCE OF GRANULATION ON CHEMICAL COMPOSITICN AND BAKING 
QUALITY OF FLOUR? 
By J. H. SHOLLENBERGER, Grain Supervisor, Milling and Baking Laboratory, and 
D. A. CoLeEMAN, Investigator in Grain Standardization, Chemical Research 
Laboratory, Grain Division, Bureau of Agricultural Econonvics 
CONTENTS 
Page Page 
Previous investigations __________- 1 | Influence of excessive grinding on 
Material and methods of treatment_ 3 they Starch) Particles ose 13 
Outline of chemical studies________ 4 | Influence of excessive grinding on 
Effect of excessive grinding upon the diastatie activity. 3-5 se 14 
chemical composition of flour_____ 7 | Influence on diastatie activity of the 
Chemical composition of the different- different-sized particles of which 
Sized particles of which flour is flour is normally composed_--~-~-~ 14 
normally composed_—____=_______ 7 | Effect of excessive grinding on bak- 
Influence of excessive grinding upon DN Oe CUE Ay ee et ee 14 
the quantity and quality of the Baking quality of the different-sized 
HliutenPimynoune sess = srs. Fee 8 particles of which flour is nor- 
Quantity and quality of the gluten mallyeiCOMpPOSed 22. 2. = ae 23 
protein in the different-sized parti- Different-sized particles of which 
cles of which flour is normally Sede Wa FG A eee ws of Vee eT US 32 
CEO WH y BXGYS( 0 baw wh gh a a er 11 Excessive grinding ________.__ 33 
flour is normally comipeséd <1 34 
PREVIOUS INVESTIGATIONS 
Degree of fineness and uniformity in size of the flour particles are 
of importance to baking quality and of considerable interest to the 
milling trade and to milling and baking experimenters. This in- 
terest has many different sides and is evidenced i in a variety of ways. 
To the milling trade, consideration of these factors is necessary 
in order to produce flour of the maximum baking quality from any 
given lot of wheat; to the milling and baking experimenter, such in- 
formation is essential to the study of the quality of different wheats 
in order that he may properly interpret his results. Furthermore, 
1Credit is due James F. Hayes for his assistance in the milling of the material used 
in this investigation, to H. B. Dixon and H. C. Fellows for their assistance in making 
Uae ce determinations, and to W. K. Marshall and Ray Weaver for making the 
aking tests 
11908—26 
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