Experiment Station Record, Volume 92, January-June, 1945 Page: 168
The following text was automatically extracted from the image on this page using optical character recognition software:
168 EXPERIMENT STATION RECORD Vol. 92
The relative strength of the'unblended flours, as indicated by the average loaf
volumes for all treatments, was, in decreasing order, Thatcher, Thatcher backcross,
Minturki backcross, and Merit. The varieties differed markedly in their response
to the different baking procedures, however. Merit and Minturki backcross exhibited
the least differences between the various treatments and Thatcher backcross the
greatest. Loaf volumes of the blends did not appear to be proportional to the calculated
values based on the volumes of the component flours, the direction and
magnitude of the divergences depending to a large extent on the baking procedure.
Differential baking treatments in variety testing are considered valuable in providing
an indication of the mixing and fermentation requirements.
Yeast variability in wheat variety test baking, K. F. FINNEY and M. A. BARMORE.
(Kans. Expt. Sta. coop. U. S. D. A. and State expt. stas.). (Cereal
Chem., 20 (1943), No. 2, pp. 194-200, illus. 4).-A uniform sample of flour stored
at 35 F. produced, over a period of about 4 mo., loaf volumes varying from 855
to 980 cc., the volume depending on the lot of yeast used. Flours representing a wide
range in protein content for each of several hard red winter wheat varieties, baked
with normal and with subnormal yeast in a rich, highly bromated, milk-containing
formula, gave loaf volume discrepancies, resulting from the use of subnormal yeasts,
which were greatest at the higher protein levels and in varieties that normally produce
high loaf volume. The degree of variability existing in the yeast used was
also an important factor influencing the volume discrepancies. The data show that
distinctly misleading figures may result from failure to consider variation in yeast.
Normal, fresh yeast was found to retain its baking properties unimpaired for at
least 18 days when stored at 350, but by the twenty-seventh day showed definite:
Adjustments for subnormal yeasts can be made by increasing their concentration!
in the formula in proportion to the degree of subnormality. A uniform and appar--
ently optimum amount of dough development was thus obtained. The authors' procedure
is to test each lot of yeast by making replicate bakes with a uniform lot of
flour kept for the purpose and to discard all lots of yeast that do not meet predeter--
Description of mixograms, C. O. SWANSON and J. A. JOHNSON. (Kans. Expt
Sta.). (Cereal Chem., 20 (1943), No. 1, pp. 39-42, illus. 1).-This paper deals
with proposed descriptive diagrams, mainly an angle determined by the shape of the
tracing and drawn thereon, which is designated the "development angle."
Factors which influence the physical properties of dough.-V, Gluten protein
as the main factor affecting the pattern of mixograms, C. 0. SWANSON and
A. C. ANDREWS. (Kans. Expt. Sta.). (Cereal Chem.,, 20 (1943), No. 1, pp. 6178,
illus. 6).-This is a continuation of a series previously noted (E. S. R., 89,
The recording dough-mixer tracings obtained from mixtures of high-protein flours
with starch, arranged to provide a series of samples of decreasing protein contents,
differed markedly from those obtained from flours of protein contents the same
as those of the mixtures.. It appeared that the gluten in high-protein and in lowprotein
flours reacts somewhat differently in mixing. Mixer curves made with
mixtures of finely ground gluten and starch had the same general pattern as had
those made from mixtures of high-protein flours and starch. The mixing curves
from Chiefkan gluten and starch had patterns similar to those of the curves obtained
from Chiefkan flour. Similar results were observed with Tenmarq flour.
Additions of small but increasing quantities of pyridine produced mixer curves.
similar to those obtained from flours of progressively decreasing protein contents..
*Pyridine added to gluten and starch produced the same general pattern as was ob-.
tained from its addition to flours.
Here’s what’s next.
This book can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Book.
U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5064/m1/181/: accessed December 12, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.