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

  • Cooper W. J. (William John)
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.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    14/96 (page 2)
    llic Wider is, for the must part, associated with the staicli funning a surt of hydrate of starch. On exposure of t'.uui- to the temperature of the water-bath (212° Fah.), three (juarters uf the water are readily liberated, but the remainder c nly with dilliculty. Fluur which has been deprived of water by being maintained fur some time at 212° Fah., will attract moisture from tlie atmosphere when it is freely exposed at common temperature and under ordinary conditions. A quan- tity uf Hour, w hich I'.ad been dried at 212° Fall, in the labor- atory, rixovered water by an exposure of 48 hours at a li iui eiiituie of G0° Fah. In this experiment the recovery was almost complete, and after the lapse of 48 hours the flour Avei'died almost as much as it did before the drying was com- menced. In goud flour the water is latent and does not render the fluur sensibly damp. The Mineral Matter or Ji7<.—When fluur is burned it leaves l)ehind it a small quantity of fixed matter which refuses to burn away. This is the mineral matter or ash, and amounts to al.out U-7 per cent, of the fluur. The ash of flour is fusible at a red heat; and uKjre than half uf it consists of phosphate uf potash, i^ccording to our analysis the ash of flour cotitaius — Phusphurie Acid Pi O5 ... -IS Z Putash K, 0 31-8 Magnesia Mg 0 0-8 Lime Ca O 6-0 Peroxide of Iron Fe2 O3 ) -^..^ ; nd Alumina Ah O3 > bilica Si O2 lOO-O