In the next place, the oil contained in
the germ not only discolors the flour, but seriously interferes with its
keeping qualities. Now color is only a matter of taste, and if that were
the only objection to the germ, it might be admitted, but we certainly
do not want anything in our flour to interfere with making light, sweet
bread, and will render it more liable to spoil. If our scientists can
discover some method of obviating these objections, it will then be time
enough to talk about retaining the germ. Meanwhile millers know that
germy flour is low priced flour, and they are not very likely to reduce
their profits by retaining the germ.--_Milling World._
* * * * *
WHEAT TESTS.
There was considerable complaint last season, on the part of wheat
raisers in sections tributary to Minneapolis, on account of the rigid
standard of grading adopted by the millers of that city. It was asserted
that the differentiation of prices between the grades was unjustly great
and out of proportion to the actual difference of value. In order to
ascertain whether this was the case or not, the Farmers' Association of
Blue Earth County, Minn., decided to have samples of each grade analyzed
by a competent chemist in order to determine their relative value.
Accordingly specimens were secured, certified to by the agent of the
Millers' Association of Minneapolis, and sent to the University of
Minnesota for analysis.
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