Bread-analysis : a practical treatise on the examination of flour and bread / by J. Alfred Wanklyn and W.J. Cooper.

  • Wanklyn, J. Alfred (James Alfred), 1834-1906.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Bread-analysis : a practical treatise on the examination of flour and bread / by J. Alfred Wanklyn and W.J. Cooper. Source: Wellcome Collection.

    57/96 (page 45)
    The thoroughly dried gkiten having been weighed, a cor- rection for ash and for fat should be made. The correction for ash is 0*3 per cent on the flour. The correction for fat is 1 -0 on the flour. Very concordant results may be ol^tained if the foregoing directions be followed. The following will serve in illus- tration : Experiment I.—lO'OO grammes of a sample of Biscuit flour was submitted to the treatment just described, the resulting mass of gluten being spread out in a thin layer over the inner surface of a platinum dish, which together with its contents was dried in the water-bath, at 212° Fah, until no further loss of weight occurred :— grammes. Weight of Gluten and Dish ^ 96-801 „ „ Empty Dish = 95-332 1-469 Multiplying by 10, and subtracting 1*3, the correction for fat and ash, we have :— U-69 less 1-30 13.39 which is the percentage of gluten in the sample of flour. Experiment XL—on the same sample of flour, gave 13*65 as the percentage of gluten. This flour is rich, perhaps ex- ceptionally rich. Another kind of flour, bought at a baker's shop in Westminster, yielded less gluten, viz., 11-5 per cent. When flour is not perfectly sound, when it is adulterated (It will hardly be necessary to add that, in any given case, the analyst may make a special determination of the ash by ignition, and of the fat by boiling the 'powdered dry gluten with ether and evajjorating down the resulting ethereal solution and weighing the dried-up resi- due of fat.)