The fifth chapter is devoted to a short outline of the milling industry. In chapter VI the process of baking is described. In the last two chapters the composition of bread is discussed at some length. I have tried to state definitely and without bias which points in this much debated subject are known with some certainty, and which points require further investigation.

Throughout the following pages, but especially in chapters III and IV, I have drawn freely upon the work of my colleagues. I am also much indebted to my friends, Mr A. E. Humphries, the chairman of the Home Grown Wheat Committee, and Mr E. S. Beaven of Warminster, whose advice has always been at my disposal. A list of publications on the various branches of the subject will be found at the end of the volume.

T. B. W.

Gonville and Caius College,
Cambridge.
3 December, 1912.

CONTENTS

CHAP.PAGE
[Preface]v
I.[Wheat-growing]1
II.[Marketing]15
III.[The quality of wheat]27
IV.[The quality of wheat from the miller’s point of view]51
V.[The milling of wheat]74
VI.[Baking]91
VII.[The composition of bread]108
VIII.[Concerning different kinds of bread]120
[Bibliography]136
[Index]139

LIST OF ILLUSTRATIONS

FIG.PAGE
1.[Typical ears of wheat]30
2.[Bird-proof enclosure for variety testing]34
3.[A wheat flower to illustrate the method of cross-fertilising]41
4.[Parental types and first and second generation]43
5.[Parent varieties in bird-proof enclosure]48
6.[Testing new varieties in the field]50
7.[Loaves made from Manitoba wheat]54
8.[Loaves made from English wheat]54
9.[Loaves made from Rivet wheat]55
10.[Loaves made from Manitoba wheat, English wheat, and Manitoba-English hybrid, Burgoyne’s Fife]59
11.[Gluten in water and acid]69
12.[Gluten in water containing both acid and salts]71
13.[End view of break rolls]81
14.[Break rolls showing gearing]82
15.[Reduction rolls]87
16.[Baking test: loaves rising in incubator]92
17.[Baking test: loaves leaving the oven]93

THE STORY OF A LOAF OF BREAD

CHAPTER I
WHEAT GROWING