Abstract
THE test described as new by Mr. Wood in NATURE of February 21 has been in use in my laboratory during the past year, where it forms part of the regular routine tests applied to flour. While I am fully in agreement with Mr. Wood's view that the volume of carbon dioxide evolved by a mixture of yeast and flour under standard conditions is a measure of the sugar content of the flour together with other fermentable matter produced during the fermentative change, it is important not to lose sight of the influence exercised by the character of the gluten on the volume of the loaf. A rotten gluten when distended by too much gas will break, and the gas will escape from the dough. From this point of view the character of the gluten is clearly of fundamental importance, but, after all, the problem is one in which no small number of variables must be dealt with.
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ARMSTRONG, E. A New Chemical Test for Strength in Wheat Flour. Nature 75, 439 (1907). https://doi.org/10.1038/075439e0
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DOI: https://doi.org/10.1038/075439e0
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