The Bakers Guide

Ingredients

• half ounce phial
• 25 thermometric estimation of albuminoids in flour
• 5 centim mark in a half ounce phial
• 10 seconds
• 1 centim is measured into the phial
• 6 afford the percentage of albuminoids
• 1 centim of milk afforded 6 degrees of heat
• 6 degrees of heat
• 6 per cent
• 4 centims of 4 per cent
• 4 per cent
• 1 centim of dilute sulphuric acid
• one gram of finely ground wheat was mixed
• 20 centims by measure
• 1 centim of the mixture measured off by a 1 centim pipette
• 1 centim pipette
• 0 fahr
• 9 per cent
• 3 per cent- starch
• three simple experiments give us the c digitized by 26

Directions

1. Thermometric Estimation of Albuminoids in Flour and Bread. (Barker-Smith Method.)

2. Pour good official chlorinated soda solution to the 5 centim mark in a half ounce phial, ascertain the temperature by means jof a small thermometer, and mark the temperature down. Add fiaif-a-gram of flour, of the same temperature as the chlorinated soda, stopper the phial and take -. it by the rim and shake it briskly, about 10 seconds, without adding heat from the fingers ; remove the stopper and insert the thermometer, the temperature gradually increases in ratio to the percentage of albuminoid, and the final temperature or acme is obtained in about four minutes. The degrees of temperature Fahr. correspond almost exactly to the percentage of albuminoid in the flour. Bread must be .added in crumblets. In the case of milk or strong solutions of .albumen, 1 centim is measured into the phial, and the degrees Fahr. multiplied by the factor *6 afford the percentage of albuminoids. For example 1 centim of milk afforded 6 degrees of heat, i.e., 3*6 per cent, albuminoids in the milk (*6 x 6).

3. Thermometric Estimation of Starch, Glucose, Mal- tose, Tartrates, and Citrates. (Barker-Smith Method).

4. For these substances another oxidiser is used instead of the chlorinated soda. This oxidiser is 4 centims of 4 per cent, solution of potassium permanganate, and 1 centim of dilute sulphuric acid. Albuminoids also respond as in method B. One gram of finely ground wheat was mixed and made with water 20 centims by measure, the whole was kept stirred in £ small mortar and 1 centim of the mixture measured off by a 1 centim pipette. The heat evolved slowly, and reached an .acme of 3 5 0 Fahr., or 70 0 for the gram of wheat-meal. The heat evolved by the albuminoid portion of the wheat meal ascer- tained by the other method was 21-5° Fahr. The first aspect pi the experiment gives the following results : —

5. 21-5 x •6=1 2*9 per cent, albuminoid. 48-5 x 1*8=87-3 Per cent- starch. Now a gram of starch in a similar manner afforded 60 0 Fahr., dextrin 900, albuminoid 182°* maltose 240 °.

6. Hence the factors for these various substances are respec- tively 18, i'2, *6, and maltose '45. So we see both the Rationale of the method applied to cereals, and that the starch percentage is too high. Three simple experiments give us the c

7. Digitized by

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Wheat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.