tile nitrogen appears to be given
off,--probably as ammonium compounds formed during fermentation. The
nitrogen lost in bread making under ordinary conditions is not
sufficient to affect the nutritive value of the product. The losses of
both nitrogen and carbon are more than offset by the increased
solubility of the proteids and carbohydrates, the preliminary changes
they have undergone making them more digestible and valuable for food
purposes. The nitrogen volatilized in bread making appears to be mainly
that present in the flour in amid forms or liberated as the result of
fermentation processes. The more stable proteids undergo only limited
changes in solubility and are not volatilized.

183. Oxidation of Fat.--Flour contains about 1.25 per cent of fat
mechanically mixed with a small amount of yellow coloring matter. During
the process of bread making the fat undergoes slight oxidation,
accompanied by changes in both physical and chemical properties. The fat
from bread, when no lard or shortening has been added, is darker in
color, more viscous, less soluble in ether, and has a lower iodine
number, than fat from flour. The change in solubility of the fat is not,
however, such as to affect food value, because the fat is not
volatilized, and is only changed by the addition of a small amount of
oxygen from the air. When wheat fat and other vegetable and animal fats
are exposed to the air, they undergo changes known as aging, similar to
the slight oxidation changes in bread making.[64]

184. Influence of the Addition of Wheat Starch and Gluten to
Flour.--Ten per cent or more of starch may be added to normal flour
containing a well-balanced gluten, without decreasing the size of the
loaf. When moist gluten was added to flour, thus increasing the total
amount of gluten, the size of the loaf was not increased[67].

INFLUENCE OF ADDITION OF STARCH AND GLUTEN TO FLOUR

=====================================================================
| SIZE OF LOAF | WEIGHT
---------------------------------------------------------------------
Wheat flour, 14 ounces | 22-1/2 x 17-1/2 | 18.75
Wheat flour, 10% wheat starch | 23-1/2 x 17 | 18.25
Wheat flour, 12.2% wheat starch | 21-1/2 x 17 | 18.00
| |
Wheat flour, 210 grams, about 8 ounces | 12-3/4 x 9 | 12.00
Wheat