compounds? 522. To what extent
are volatile carbon compounds, other than carbon dioxid and alcohol,
liberated during bread making? 523. What changes occur to the various
proteids during the process of bread making? 524. Why do flours vary in
quality of gluten? 525. To what extent do losses of nitrogen occur
during bread making? 526. How much of the total nitrogen of flour is
present as proteids? 527. How is the fat of flour affected during the
process of bread making? 528. What effect does the addition of 10 per
cent of wheat starch to flour have upon the size of the loaf? 529. What
effect does the addition of 10 per cent of wheat gluten to flour have
upon the size of the loaf? 530. What relationship exists between gluten
content and capacity of a flour to absorb water? 531. Give the general
composition of bread. 532. What factors influence its composition? 533.
What effect does the use of skim milk and lard in bread making have upon
composition? 534. How does the temperature of the flour influence the
bread-making process? 535. Why is it necessary to vary the process of
bread making in order to get the best results with different kinds of
flour? 536. To what extent are the nutrients of bread digested? 537. How
does graham bread compare in digestibility with white bread? 538. How do
graham and entire wheat breads compare in nutritive value with white
bread? 539. What value do graham and entire wheat breads have in the
dietary? 540. Why is white bread generally preferable in the dietary of
the laboring man? 541. How do graham and entire wheat flours compare in
chemical composition with white flour? 542. How do they compare in
mechanical composition? 543. To what is the difference in digestibility
supposed to be due? 544. Are graham and entire wheat breads necessary in
a ration as a source of mineral elements? 545. What is the main
difference in composition between old and new bread? 546. How do
different kinds of bread made from the same flour compare in composition
and nutritive value? 447. How does toast differ in composition from
bread? 548. What influence does toasting have upon digestibility? 549.
What is gained by toasting bread? 550. How does bread compare in
nutritive value with other cereal foods? 551. How does bread compare in
nutritive value with animal foods?

CHAPTER XII

BAKING POWDERS

552. What is a baking powder? 553. What are the two kinds of materials
which baking powders contain? 554. Name the di