Experiment No. 23
Identification of Commercial Cereals
Examine under the microscope two samples of cereal breakfast foods, and by comparison with the wheat, corn, and oat starch grains previously examined tell of what grains the breakfast foods are made and their approximate food value.
Experiment No. 24
Granulation and Color of Flour
Arrange on glass plate, in order of color, samples of all the different grades of flour. Note the differences in color. How do these differences correspond with the grades of the flour? Examine the flour with a microscope, noting any coarse or dark-colored particles of bran or dust. Rub some of the flour between the thumb and forefinger. Note if any granular particles can be detected.
Experiment No. 25
Capacity of Flour to absorb Water
Weigh out 15 gms. of soft wheat flour into an evaporating dish; then add from burette a measured quantity of water sufficient to make a stiff dough. Note the amount of water required for this purpose. Repeat the operation, using hard wheat flour.
1. How may the absorptive power of a flour be determined? 2. To what is it due? 3. Why do some flours absorb more water than others?