| Species of Wheat. | Water. | Gluten. | Starch. | Sugar. | Gum. | Bran. | Total. | Water of dough. |
|---|---|---|---|---|---|---|---|---|
| French wheat flour | 10·0 | 10·96 | 71·49 | 4·72 | 3·32 | - | 100·49 | 50·3 |
| Hard wheat of Odessa flour | 12·0 | 14·55 | 56·50 | 8·48 | 4·90 | 2·3 | 98·73 | 51·2 |
| Soft wheat of Odessa flour | 10·0 | 12·00 | 62·00 | 7·56 | 5·80 | 1·2 | 98·42 | 54·8 |
| Same sort of flour | 8·0 | 12·10 | 70·84 | 4·90 | 4·60 | - | 100·41 | 37·4 |
| Same sort of flour | 12·0 | 7·30 | 72·00 | 5·42 | 3·30 | - | 100·02 | 37·2 |
| Wheat of the French bakers | 10·0 | 10·20 | 72·80 | 4·20 | 2·80 | - | 100·00 | 40·6 |
| Flour of the Paris hospitals (2d quality) | 8·0 | 10·30 | 71·20 | 4·80 | 3·60 | - | 97·90 | 37·8 |
| Ditto (3d quality) | 12·0 | 9·02 | 67·78 | 4·80 | 4·60 | 2·0 | 100·21 | 37·8 |
The following table of analyses merits also a place here.
| Species of Flour. | Water. | Gluten. | Starch. | Sugar. | Gummi- gluten. | Albu- men. | Bran. | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Flour of the triticum spelta | 1 | 22· | 74· | 5· | 50 | 1· | 1·50 | ||||
| Ditto triticum hybernum | 1 | 24· | 68· | 5· | 0 | 1· | 1·50 | ||||
| Ditto common wheat | - | 12· | 5 | 74· | 5 | 12· | 2· | ||||
| Ditto wheat and rye mixed (mastlin) | 6 | 9· | 80 | 75· | 50 | 4· | 22 | 3· | 28 | - | 1·2 |
The first two of the above analyses were made by Vogel, the third by Proust, and the fourth by Vauquelin.
Analyses of the flour of some other corns.
| Species of Flour. | Starch. | Mucilage. | Gluten. | Albumen. | Sugar. | Husk. | Hordein. | |
|---|---|---|---|---|---|---|---|---|
| White oatmeal | 59·00 | 2· | 5 | - | 4·30 | 8·25 | Of a fat oil, 2 | |
| Barley meal | 32·00 | 9· | 3· | - | Of resin, 2 | - | 55 | |
The first analysis is by Vogel, the second by Proust.
It deserves to be remarked, that the flour of Odessa contains a much greater quantity of sugar than the French flour. The substance indicated in the preceding table by the name of gluten, is the gluten of Beccaria, that is to say, a mixture of gluten and vegetable albumen. The gum of wheat is not quite identical with ordinary gum. It is a brown azotised substance, which, when treated by nitric acid, affords no mucic acid, but oxalic acid and the bitter principle of Welter. It contains besides superphosphate of lime.
The last column of the first table exhibits the quantity of water necessary to convert the flour into dough of the ordinary consistence, and it is usually proportional to the quantity of gluten. The hard wheat of Odessa forms an exception in this respect; the reason of the difference being that the starch contained in this flour is not as in ordinary flour in a fine powder, but in small transparent grains, which resemble pounded gum, and absorb less water than pulverulent starch.
The triticum monococcon, according to Zenneck, contains in its unsifted flour, 16·334 of gluten and vegetable albumen; 64·838 of starch; 11·347 of gum, sugar, and extractive; 7·481 of husks. The sifted flour affords 15·536 of gluten and vegetable albumen; 76·459 of starch; 7·198 of sugar, gum, and extractive; 0·807 of husky matter. It is difficult to conceive how such great quantities of gluten, albumen, and extractive matter, could disappear in the sifting. The triticum spelta contains in 100 parts of the finest flour, 22·5 of a soft and humid gluten, mixed with vegetable albumen; 74 of starch, and 5·5 of sugar. Here we have an excess of 2 parts in the 100.