✍ Scribed by W. Kempf
No coin nor oath required. For personal study only.
to the amount of O0/,, Co/,,! P/,, 8oj0 and 1O0/, gluten in dr?j szihstnnce: with reference to the amount of flour, thw improcing qwlitits of the nine wheat glutens used decrease ia the order 7 ~r t gluten, spray-hied gluten I , flash-dried glfiten, s p y -d r i e r 1 gluten I I I , spray-dried gluten I / , racuumdried gluten I I , spray-dried gluten I V , rac.uam-dried g h i h I and sweet gluten. I n riddition, with the help of physico-chemical tests, .which, however, were not dealt with in the article, it was found thnt the cchent gluten quality of improeiny bakery ? w w s ?ca.s directly connected with its vitality and thus it Iircninr clwr hom far the gluten concerned is damaged in the progra.ss of the drying process. This shmcs that bakery trst.;, insofar as they are always carried out qinder thc same conditions, are the best, most certain and manysided m.ethorl of examining and judging a wheat gluten, O.Y this not only supplies information about its baking qualities bid also nbout its vitalitg.
Re'srim c' 9 diffe'rentes sortes tle g1zite.n rle froment oat Ptb e m ~~i -
mi 711O?J?n de nomhreuz essais de'hillis (It cuisson poitr iliterminer leurs p a l i t i s boulang&res. Le.S re'.gultnts 0n.f Pte' 1. s suicrcnts: 1' ,Vi on cijoute i c un amidon de froment les clvflrentes sortes rle glrden de froment clans une quccntite'ok la tencur totnle en albumine dr! chncan de ces milanges nmidon-gl.uten (dadice ri In substnnse sechr) correspond ri celle-ci de la friyine de froment (frrrinp 1) (e'yalernent relolire ci la substance sechu), on pitit coiistoter UP lcs qtinlite's cimt%ornfites rle CE.S glutens riitniiivent (Inns un certain o r h e soit : ,:Spriih-Xlrher I' ' , , , Feiiclttkleber' '? ~, C i l n u fkli,her" ~ ~ .Spr iih-XIrbtr I I I " et ,,S'piihl:leber I V'.
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