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Show Aeimios la Itrnad Ulaklng;, At the recent annual me. ting of the American Chemical society, held in Washington, 1). C, thu question of the value of carbonate of ammonia as a leavening agent in bread, or as used in ! baking powder came up for discussion, I in winch Professor Barker, of the I'ni-, I'ni-, vcrsily of Pennsylvania, and president i of Ihe sociely; lir. liichardson, late of the Uuilcd Slates department of ai'ri-' ai'ri-' cuiiure in Washington; l'r. Wm. Me-Murtrio. Me-Murtrio. late professor of chemistry in lint Fniversily of Illinois: Dr. K. JI. Hartley, late chemist of the Brooklyn, . N. V., board of health, and professor i of chemistry of the Long Island college, col-lege, and oi hers took part. Ihe consensus of opinion was over- w helming in lav or of the employment of ammonia. It was stated as a fact that ammonia rendered the gluten of the flour more soluble than the original gluten, and that the bread in which this action was produced by carbonate of ammonia must bo morn digestible, and hence more health ml, and because ni the ci renin volatility of carbonate of ammonia, and its complete expulsion from the bread in the proofs-i of baking, it is one of the most useful, nm-t health-f'll health-f'll and most valuable Icaicnlng agenls k n o w n . These conclusions are borne out by the very elaborate and cthaiiKtive experiments ex-periments made ' by Proiessor J. W. M tl et, of the I'uiv crsity of Virginia, I winch show conolusivelv that bread I made with a baking powder in w hich one per cent ol carbonate of aiiimoni.-i I is u-ci'., ia coiineciiou willi cream of ' tartar and soda, is not on' v of ur.ifcrmlv . better color and texture, but a product i more wholesome, because thn ammonia j scries to neuiralie any organic, or lactic acids present in the Hour. |