Show Modern l Baking Is Freed From Front Trial and Error Method l LONDON How to tell what kind of bread a variety of flour will make before starting to bake it is told In recent researches by two British physical chemists Drs P. P Halton of the Research Research Research Re Re- search Association of British Flour Millers and G. G W. W Scott Blair of the physics department department de de- de- de of experimental experimental experimental ex ex- station The shortness hormen of a dough determines determines de de- man many characteristics characteristic of a finished bread broad or cake By Dy determining deter mining this ease eue of tearing of the dough douCh In la a mechanical wa way it Is hoped to bake bak even better products prod leu than those that mother used to make Scientists Scientist have bave attacked the problem problem lem tern b by learning something about th the fundamentals of baking The They have found that a short shott dough one dough one that tears teara easily easily bas has long heavy fibers Novel Test Devised To determine shortness accurately accurate accurate- ly 17 they thel use an Instrument that tells bow ow casil easily dough will win flow Cow ow through a nozzle when the pressure that pushes It is ii Increased UIn Using this tester tuter the they find that the they can make the dough douCh shorter b by adding lard Ir iron n chloride or a phosphate and less short b by adding amino acids Most peculiar of these acids acid Is c eys- eys tine Une which makes the dough fibers t hong 1 together gether b by hooking the long lone thin molecules In strands strand like Uk a series sales of rope ladders The tests tuu are more mort sensitive than are re those of the baker and more accurate Furthermore they thel are resulting in changed chanced flour our characteristics charac charae so that the tho finished product product prod prod- can be rigorously controlled |