this way the approximate
granulation of any grade of flour may be determined, and the granulation
of an unknown sample be compared with that of a standard flour. In
determining the granulation of a flour, if there are any coarse or
discolored particles of bran or dust, they should be noted, as it is an
indication of poor milling. When the flour is smoothed with a trier,
there should be no channels formed on the surface of the flour, due to
fibrous impurities caught under the edge of the trier. A hand magnifying
glass is useful for detecting the presence of abnormal amounts of dirt
or fibrous matter in the flour.

163. Capacity of Flour to absorb Water.--The capacity of a flour to
absorb water is determined by adding water from a burette to a weighed
amount of flour until a dough of standard consistency is obtained. Low
absorption is due to low gluten content. A good flour should absorb from
60 to 65 per cent of its weight of water. In making the test, it is
advisable to determine the absorption of a flour of known baking value
at the same time that an unknown flour is being tested. Flours of low
absorption do not make breads of the best quality; also there are a
smaller number of loaves per barrel, and the bread dries out more
readily.

164. Physical Properties of Gluten.--The percentages of wet and dry
gluten in a flour are determined as outlined in Experiment No. 27.
Flours of good character should show at least 30 per cent moist gluten
and from 10 to 12 per cent dry gluten. The quality of a flour is not
necessarily proportional to its gluten content, although a flour with
less than 10-1/2 per cent of dry gluten will not make the best quality
of bread, and flours with excessive amounts are sometimes poor bread
makers. The color of the gluten is also important; it should be white or
creamy. The statements made in regard to color of flour apply also to
color of the gluten. A dark, stringy, or putty-like gluten is of little
value for bread-making purposes.[64] In making the gluten test, it is
advisable to compare the gluten with that from a flour of known
bread-making value. Soft wheat flours have a gluten of different
character from hard wheat flours.

165. Gluten as a Factor in Bread Making.--The bread-making value of a
flour is dependent upon the character of the wheat and the method of
milling. It is not necessarily dependent upon the amount of gluten, as
the largest volume and best quality of bread are often mad