76 
EIGHTH REPORT. 
floury portion and the result would be a flour of relatively low proteid 
content. The way in which the nitrogen of wheat is distributed is 
equally as important as the total amount. It should be the aim to 
secure wheat with a high proteid content in the endosperm rather than 
in the germ and bran. 
Many attempts have been made to grade wheats and flours relative to 
their bread-making qualities according to their proteid content. This, 
however, results in erroneous conclusions, for the lower grades of flour, 
as red dog and first and second clear, would have a higher valuation 
than the patent grades. Neither can flours of the same grade be as¬ 
signed comparative values on this basis, for two patent flours may 
have the same proteid content, yet possess altogether different bread¬ 
making values. The following table, prepared by Snyder, shows how 
little value can be placed on the total proteid determinations of flours 
as a guide to their bread-making qualities. 
Grade of Flour. 
Proteids 
Commercial 
per cent. 
rank. 
First patent . 
. 13.9 
1 
“ «* 
. 13.34 
2 
“ 
_ 14.47 
2 
“ 
... 13.17 
1 
Second “ . 
. 14.15 
5 
. 15.32 
9 
First “ . 
. 12.63 
1 
Second “ . 
9 
CRUDE GLUTEN CONTENT IN RELATION TO THE BREAD-MAKING VALUE OF 
WHEATS AND FLOURS. 
The insoluble proteids, gliadin and glutenin, together form the gluten 
of wheat. Crude gluten consists of the insoluble proteids together 
with more or less non-proteid material such as fiber, starch, etc. Crude 
gluten is easily obtained by kneading a dough from wheat flour or meal 
in a stream of cold water until the wash-water is free from turbidity. 
The composition of the crude gluten would vary, depending upon the 
character of the flour used, as for example, with the low grade flours 
and whole wheat meals more of the non-proteid material and non-gluten 
proteids would be retained in the crude gluten than with the higher 
grades of flour such as the bakers and patent grades. Snyder has shown 
that the germ, bran and shorts of wheat and low grade flour contain 
from two to four times more water and salt-soluble proteids than the 
patent flours and states: “The process of milling results partly in a 
mechanical separation of the various proteids, the non-gluten proteids 
being recovered mainly in the by-products while the gluten proteids are 
recovered mainly in the flour. In the wheat from 80 to 85 per cent of 
the total nitrogen is in the form of gluten, while in the flour there is 
from 86 to 89 per cent in this form.” 
What was said in regard to the total proteid content of wheat and 
flour as an indication of its value for bread-making purposes, applies 
equally well to crude gluten, for there is no direct relation between the 
amount of crude gluten and the volume and texture of the loaf. A 
high gluten content does not necessarily mean a large loaf or good bread- 
