ed? 481. How is the absorptive capacity of a
flour determined? 482. What factors cause a variation in the capacity of
flours to absorb water? 483. Give the characteristics of a good gluten.
484. What causes unsound flours? 485. How is the bread-making value of a
flour determined? 486. How are flours bleached? 487. How does bleaching
affect the chemical composition of flour? 488. What influence does
bleaching have upon bread-making value? 489. Traces of what compounds
are formed during bleaching? 490. Are these compounds injurious to
health? 491. What effect does bleaching have upon the color of fiber and
debris particles in flour? 492. Is it possible to bleach low grade
flours and cause them to resemble high grade flours? 493. Are flours
usually adulterated? 494. Why? 495. How would mineral adulterants be
detected? 496. How would the presence of other cereals be detected? 497.
How does flour compare in nutritive value with other foods? 498. How
does the cost of flour compare with that of other foods? 499. What
causes flours to vary so in bread-making value? 500. Why may flours
produced from the same type of wheat vary slightly in character from
year to year? 501. What relationship exists between the nutritive and
bread-making value of a flour?

CHAPTER XI

BREAD AND BREAD MAKING

502. Define leavened and unleavened bread. 503. Why is yeast used in
bread making? 504. Give the characteristics of a good loaf of bread.
505. Why is flour used for bread making purposes? 506. Name the eight
chemical changes that take place during bread making. 507. To what
extent do losses in dry matter occur during bread making? 508. What
compounds suffer losses during bread making? 509. What is yeast? 510.
What chemical changes does it produce? 511. What becomes of these
products during bread making? 512. How is compressed yeast made? 513.
What part does the alcohol take in bread making? 514. What temperature
is reached in the interior of the loaf during bread making? 515. Through
what chemical changes does starch pass during bread making? 516. To what
extent are soluble carbohydrates formed? 517. In what way is starch
acted upon mechanically? 518. Explain the structure of the starch grains
in flour and in dough after they have been acted upon by the yeast
ferments. 519. To what extent are acids produced in bread making? 520.
What becomes of the acids formed? 521. How may the acids thus developed
affect the properties of other chemical