Allen Paul W. Industrial Fermentations
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BREAD-MAKINQ 161
use more salt; fourth, reduce the amount of yeast; fifth, if several
yeast foods are used, eliminate all but one. The baker, after taking
into consideration his formula can decide which of these ohanges is
the most needed and the most suitable to fit in with his
1
conditions and
method of working. If under-fermentation is the cause of the diffi-
culty, the above changes should be reversed.
"You know from past experience that heat hastens fermentation
while cold retards it. This being true, there must be a point where
the temperature is normal. Experience has also taught us that this
point is between 78 degrees and 82 degrees
1
with the shop temperature
100
90
80
TO
60
BO
40
30
£0
10
0
FIQ.
23.—Chart showing effect of salt on rate of COi production of yeast in
100 co. of a uniform sugar solution. The amount of salt varies from 1% as (A)
to 2% as (D).
ranging not much above or below these figures. Of course, where you
have unfavorable surroundings in the shop it requires very good judg-
ment when adjusting the temperature and time to meet these con-
ditions.
"A dough mixed at a high temperature will develop undesirable
ferments which cause sourness and will make an unsatisfactory loaf
in general. These results are due partially to the fact that the
yeast cannot produce the proper fermentation when subjected to
such unfavorable temperatures. The gluten in the flour will also
be softened and deteriorated to such an extent as to seriously affeot
its
1
gas retaining power and cause it to absorb from one to three per
cent less moisture.
o i 8 a
Houn
of
Teznontatlcm
liter
0.
A.
(Umbia
Is
B«i»r»
162 INDUSTRIAL FERMENTATIONS
"Do not try to reduoe the cost by using a small amount of yeast
and a high temperature, it is always better to use a larger quantity
of yeast and a low temperature. The added cost will be more than
offset by the increased yield and the quality of the finished product."
There is a long list of materials which are added to the four funda-
mental constituents of bread for the sake of economy or improvement
in the finished
loaf.
Some of these materials were mentioned under
the head of bread improvers.
100
90
%
80
£
70
g
60
|
60
I
1
1*0
SO
5
20
10
^
M.
s
a
The lough oonatltuante
In
aaoh
of the
fomentations above
wera
tha
same.
Tha
taBmor&tora used,
m 80
Fahr't.
and. the
humility
was 70$ in
eaoh ooae.
•Aft«r
0. A.
Glaftaa.
~Fia.
24.—Chart showing
the
difference
in
toxicity
of
four different flounj
on
the
COi
production
of
yeast.
Salt
iB not
considered
a
bread improver
but one of the
fundamental
constituents. While
it is
necessary
in
bread
to
give
it
savor
it
also
has
an
effect upon
the
action
of
yeast
on the
dough
in
that
in
excess
of 3% it
retards fermentation.
The chart
on
page
161
shows
the
effect
of
salt
on
rate
of CO
2
production
of
yeast
in 100 c.c. of a
uniform sugar solution.
The
amount
of
salt varied from
1% as (A) to 2% as (D).
Concerning
the
amount
of
salt
to be
used
in
bread-making, Glabau
comes
to the
following conclusion: "From
the
above data
we can
readily
see how
necessary
it is to
consider
the
various factors
in
using salt
in
doughs,
and the
writer would advise
the
safe zone
be-
BREAD-MAKING
tween 1.5%. and
1.75%.
of the weight of flour used in dough making.
After years of shop practice and laboratory work the writer finds
that the best results can be obtained between the above pointer, pro-
viding all other conditions are normaL"
Water in different localities differs in chemioal analysis and it
has been found that due to this fact the same materials and the
same procedure do not produce the same bread in different bakeries.
The materials in the water may have retarding effects upon the
growth of yeast in dough. As a general rule the more mineral matter
in the water used the greater is the retardation of the yeast fermen-
tation, while soft water is often observed to have a hastening effect!
on yeast fermentation in dough.
A general idea of the salt content of the water of a locality can be
obtained from the U. S. Geological Survey table of river waters which
follows:
TABLE L
HtNEBAL ANALYSES 07 BUBXAOB WATHBS FOB TEB KASTXBH UHTTKD STATES.
Average minenlLtation (parti per minion)
Source
of
Sample
(River,
except
u
noted).
,• 3
Allegheny,
Xittaunlng,
Pa.
80- 7.9 J8
<A.n«ii
little
Rock,
Ark.
748 28
.82
Big
Vermilion,
Danville,
HL
82
14
.29
Brasoa,
Waco,
Tex.
488 22
.26
Oahaba,
Birmingham,
Ala.
89 16
.44
Cape
Fear.
Wilmington.
N.
0 21
9.9 .78
Cedar,
Cedar
Rapida/la.
01
14
.09
Ghlppewa,
Ean
Claire,
Wla.
8.7
12
.22
OolBrado,
Austin,
Tex.
,
851 IS
8.1
Cumberland,
Nashville,
Tram.
94 20
.42
Brie
(Lake),
Buffalo,
N.
Y Trace
6.9
.07
ITax
River:
fflgin, HI
28 12
.16
Ottawa,
HL
J-
87 11
.20
Grand,
Grand
Rapids,
Mich.
48
14
.07
Hudson, Hudson,
S.
Y 16
11
.16
Huron
(Lake),
Port
Huron,
Mich.
Traoe
12
.04
TTHnnia
River:
La
Balle,
EL 186
12
.21
Peorla,
HL 26
12
.31
Iowa,
Iowa
City,
la.
120 19
.25
James,
Richmond,
Ta 71 18
.5
!T»iTw*r»^
KalainaEoo,
lfinh.
.............
19
17
.06
Kentucky,'
Frankfort,
Ky.
.'.'!.'.'.''.'..'.'.'..'.'.'.'!
142
16
!49
LeUgh,
South
Bethlehem,
Pa.
21
8.8 .10
Maumee,
Toledo,
0 112 17
.27
Miami,
Dayton,
0
94
17
.16
Michigan
(Lake),
St
Ignace,
Mich.
Trace 10
.04
Minnesota,
Shakopee,
MTTITI
142 28
.09
14
208
4.6
888
2.2
6.8
8.4
LI
59
2.1
8.7
6.2
7.9
7.7
4.0
2.6
18
18
8.6
18
8.4
4.9
2.0
4.9
40
4.1
2.7
4.7
87
080
981
1186
70
57
228
90
821
119
1*8
290
886
258
108
108
278
271
247
80
242
288
104
95
298
289
118
480
I
I
s
I
g
I
Misslaaippi:
mnwifnUi, Minn. 7.9
Qniucy, m. Ilfl
Memphis, Tens 619
New Orleani, La.
VlMaoarU
Kimu City, Etu. SOBS
Monongahdt, Elisabeth, Pa. 84
MuakingnnL, ZanesvUle, 0 70
Wnmn,
Tlalrtgh, tf. 0 08
North Platte, North Platte, Nebr. 811
Oamnlgee, Maoon, Ga. 174
PearL Jadraon, Mia. 46
Platte:
OahnntroB, Nebr. 800
Fremont, Nebr. 891
Potomac, OmnbalaDd, MVj 19
B&ritan, Boundbrook, N. J 88
Bed, Shreveport, La. 870
Bio Grande, Laredo, Tex.
Boanoke, TtanAiVph, Ya. 137
Bock:
Bockford, HI. .» 98
BterHng, EL 280
St. Lawrence, Ogdendrarg, N. Y Tnaa
Banganum, Decatnr, HI 87
Sangmroon, Springfield, m. 89
Savannah, Angara, Ga. „... 143
Shenandoata, Mfllyflle, W. Ya. 89
Superior (Lake), Sanlt Ste. Marie, Midi. ... Trace
fiTMTTTIflnfl nill
Z
»
West Plttxton, Pa. 12
Wfflianuport, Pa. 18
Danville, Pa. XI
Tenneoee:
KnarvUle, Tenn. 158
Gnbertarfile, Ky. 127
Tomblgbee, Epea, Ala. 100
Wabrah:
TogBTuport, Ind. 117
Vinoennea, Ind. 198
Wateree, Oamden, a 0 214
White, Indianapolis, Ind. 88
WIBOODBIII,
Portage,
Wla. 4.6
Toaghlogheny, MeKeesport, Pa 188
15
18
S4
11
87
8.4
14
26
40
36
18
81
47
6.3
16
80
29
21
U
16
6.8
19
16
28
15
7.4
10
7.6
8.7
15
20
26
14
18
25
14
IS
8.5
.07
.46
.61
.58
.78
.49
.18
L4
.16
.9
.17
JO
.26
.14
J6
1.1
8.6
.96
.44
Jl
.06
J7
.82
.44
.08
.06
.11
.11
.09
.64
.89
.68
.18
.24
.28
.15
.12
4.70
40
86
86
82
62
12
48
6.9
46
6.8
7.1
68
47
24
12
74
104
9.5
46
49
81
65
62
5.7
82
18
18
12
21
22
19
18
82
61
6.8
74
14
28
14
16
12
8.4
18
2.2
9.5
1.8
13
1.2
LI
18
11
4.6
8.9
17
28
8.6
26
B7
7.2
26
24
.8
&2
8.1
8.4
8.4
4.6
4.8
4.1
1.8
85
23
1.8
SB
6.8
6.7
10
11
19
18
44
7.8
28
7.9
82
8.8
8.0
48
80
9.0
9.1
90
119
6.9
10
13
6.8
14
16
12
6.7
8.8
6.8
6.0
8.9
8.2
7.7
10
142
25
8.4
48
B.I
9.8
188
175
129
111
202
18
115
86
166
28
82
186
178
86
61
185
178
68
26B
268
116
268
247
80
182
66
68
.18
54
86
72
87
184
280
84
2»1
68
0
18
25
48
14
185
88
48
8.4
76
4.9
6.4
162
66
68
12
140
228
4.4
22
26
12
86
87
6.0
8.2
2.1
14
26
81
6.4
11
6.8
79
65
4.2
58
17
128
1.4
2.1
1.7
2.5
2.2
L8
1.6
.8
LI
.7
.7
L8
L0
.9
L9
.4
• « m
.6
4.1
8.8
.8
8.5
8.4
.6
2.6
.6
L5
.7
8.4
.8
LI
.6
5.9
6.4
.4
8.1
.9
LI
L8
4.4
8.6
0.7
18
8.2
40
4.4
6.9
2.8
8.4
14
6.4
6.4
4.7
121
164
2.2
4.6
6.5
7.7
6.4
7.6
2.1
8.0
LI
4.1
4.0
8.1
9.6
8.0
8.0
201
S6
1.8
78
S.I
4.6
100
208
201
188
426
81
244
78
295
69
59
487
801
180
85
561
791
79
160
167
184
198
176
80
140
60
00
74
111
111
101
94
807
«K«
78
450
98
197
160
INDUSTRIAL FERMENTATIONS
"When the water used in a bakery contains considerable amounts of
carbonate of oalcium or of magnesium it has a distinct retarding effect
on the CO
2
production of yeast. This retarding effect is thought to
be the result of the acid neutralizing property of these oarbonates
as it is a fact that the physiological functions of yeast require a
slightly acid medium. The use of buttermilk powder m bread-making
is often recommended, where the water contains considerable amounts
of carbonates. Tartaric acid has been used but the quality of the
bread is not
BO
good as where the lactic acid of buttermilk is depended
upon to acidify the dough properly. The carbonates of calcium and
magnesium in the presence of lactic acid are converted into calcium
and magnesium laotate which are considered beneficial to the growth
and aotivity of the yeast organism. Also these salts favor good quality
in the finished
loaf.
The effect on yeast fermentation in bread dough, of water con-
taining mineral salts, as given by A. Wahl in Bakers' Helper, is as
follows:
TABUI OF RBSTJUTB FEOM EX^BEIMBNTS WITH WATHE CONTAINING MINBEAM.
Process
Flour
Yeast
Sugar
Salt
Watep
Time to
1st Punch...
Time to
2nd Punch...
Time to
Bench .....
Time to
Oven
Total tfTTift
to Bench...
Total time
to Oven
1
Normal
Distilled
Water
750 grams
10 "
20 "
10 "
500 co.
1 hr. 63
min
84°-fi3° P.
52 min.
84'F.
I hr. 3
mm
84° F.
1 hr. 26
myn.
3 hrs. 48
min.
5 hrs. 13
TTVJn.
£
Normal
Tap
Water
750 grams
10 "
20 "
10 "
500 co.
1 hr. 69
min
84°-83° F.
1 hr. 3
min
83° F.
56 rain.
83° F.
1 hr. 32
min,
4 hra.
5 hrs. 32
Trvin.
8
60 Parts
per Million
CaO
760 grams
10 "
20 "
10 "
500 oo.
2 hre. 17
min.
84°-83° P.
1 hr. 4
min.
83"
F.
58 min.
84° F.
1 hr. 26
min.
4 hrs. 25
min
5 hrs. 51
min,
50 Parts
per Million
CaO Netir
tralited
with
Acid
750 grams
10 «
20 "
10 "
500 cc.
1 hr. 56
mfn.
84°-83° F.
53 mi*).
-
84° F.
1 hr. 3
min
84° F.
1 hr. 29
mm,
3 hrs. 52
mrn.
5 hrs. 21
min.
6
100Parts
per Million
CaO
750,
grams
10 "
20 "
10
a
600 oc.
4 hrs. 8
min.
84°-83° F.
1 hr. 12
min.
84° F.
2 hr. 14
min
84° F.
6 hrs. 34
min.
6
100 Parts
per Million
CaO Neur
traUzed
with Acid
750 grams
10 "
20 "
10 "
500 cc.
2 hra. 11
min
84°-83° F.
1 hr. 4
min.
83° F.
1 hr.
83° F.
1 hr. 35
min.
4 hrs. 15
min
5 hrs. 50
min
BREAD-MAKINQ 167
REFERENCES ON BREAD-MAKING.
Alfers, K. Pharm. Ztg.,60, pp. 668-669.
Arpin, M. Ann. Fols, Vol. 8, pp. 16-18.
Baker, J_ and Hulton, IL, F. AnalyBt, VoL 33, pp. 302-893.
Beatty, D. Chem. Abe
y
VoL 10, p. 945 also U. S. Patent, 1,170,474.
Bell, H. G. Operative Miller, Vol. 13, p. 691.
Chayron, A. Rev. Serv. Intend. Ml. (Paris), Vol. 24, pp. 938-963.
Ck)hn, E. J., and Hendereon, L. J, 1918. Science, N. 8., Vol. 48, No. 1247; pp.
601-605.
Euler, H., and Tholin, T. Jour. Chem. Boa,
VOIB.
110-1,
p. 780.
Ficai C, and Perotte, R. Bui. Agr. Intelligence, Vol. 8, p. 1302.
Freed, O. J. Operative Miller Vol. 17, p. 116.
Galli, E
y
w.nH Cerandini, A. Rend r. Inst. Lombardo Soo. Letters, Vol. 45, pp.
Gainer, F. D. Roller Mill., Vol. 28, pp. 201-204.
Henderson, L. J., 1918. Science N. 8. Vol. 48, No. 1236, pp. 247-248.
HowelLK. Am. Jour. Pub. Health, Vol. 2, pp. 321-324.
Jago,
W., and Jago, W. The Technology of Bread Making (Text).
Kdning, H., and Schleuner, A. Z. Gea. Getreidew, Vol. 6, pp. 137-143.
Kayser, E. Bui. Soo. Soi. Hyg. Aliment, Vol. 1, pp. 349-367.
Kohman, H. A. Amer. Food Jour., Vol. 12, pp. 36-38.
Kohman, H. A. Jour, of Ind. and Eng. Chem-, Vol. 4, pp. 100-106; also Vol. 4,
No.
1, pp. 20-30.
Kohman, H. A., Hoffman, C, and Blake, A. E. U. S. Patent 1,168,984; also in
Chem. Aba., Vol. 10, p. 233.
Kohman, H. A., Hoffman, C, et al. Jour, of Ind. and Eng. Chem., Vol. 8, No. 9,
pp.
781-789.
Kohman, H. A., Hoffman, C, and Blake, A. E. U. S. Patent 1,168,933; also
Chem. Abs., Vol. 10,p. 232.
Kohman, H. A., et al. XL S. Patent 1,222,304; also Chem. Abs. Vol. 11, p. 1866.
Korwanth, K. Ciroh. Chem. Mikros., Vol. 6, p. 267.
Koeutany, T. Jour. Soo. Chem. Ind, Vol. 28, p. 899.
Krate, J. R. Chem. Weekblad, Vol. 9, pp. 1023-1069; also Chem. Abe., Vol. 7,
p.
2073.
Lindet, L. Compt. Rend., Vol. 160, pp. 802-804.
Marion, F. Chem. Aba., Vol. 4, p. 1610.
Meillere, Gy 1917. Jour. Pharm. Chiin^ Vol. 16, pp. 280-83.
Newman, M. P, and Knisohenski, O. Chem. Abs., Vol. 4, p. 1878.
Newman, M. P., and Mohs, K. 2 Ges. Getreidew, Vol. 6.
Newman, M. P_ and Knisohenski, O. 2 Ges. Getreidew, Vol. 3, pp.
187-191.
Osborn, T. B., 1907. The proteins of wheat bread (Text).
Perotte, R., and Christofoletti, U., 1916. Staz Sfer Ogra. Ital., Vol. 48, pp. 331.
Vandevelde, A. J., 1908. The fermentation of bread dough (Text).
Vandevelde, A. J^ et al. Rev. Gin. Chem., Vol. 16, pp.
63-61.
Vandevelde, A. J., and Bosnians,
LN,
1911. Chem. Abs., 6, p. 8294.
Wall, A. Jour, of Ind. and Eng. Chem., VoL 7, No. 9, pp. .773-778.
Wardall, R. .A-, 1910. Jour. Home Economics, pp.
76-91.
Williams, A. W. Brochem. Bui. 1, pp. 629-634.
Wood, T. B., 1907. Jour. Agr. Science, Vol. 2. Parts 2 and 3, pp. 139-277.
Wright, A. M. Jour. Soc. Chem. Ind., Vol. 36, pp. 1045-46.
Chapter 16.
Corn Products.
The corn products industry originally was entirely an American
industry. However, large amounts of corn products are now exported
and some European countries have com products plants. In this
country this industry is becoming one of our greatest industries and
the demands placed upon it for variety and amounts of products in-
creases yearly.
Three-quarters of the corn of the world is produced and consumed
in the United States, nevertheless until a few years ago outside
of its use in corn bread, corn was not seriously considered as food
for humans. For many years practically all of the corn of the country,
more than three billion bushels, was fed to animals. Early in the
settlement of the Middle West, corn became the primary crop due
to the fact that more food could be produced in the form of corn
than in the form of any other crop.
During the World War when American wheat was needed in Europe
the real value of corn as a human food was better appreciated and
greater quantities than ever before were manufactured into produots.
During this period great progress was made in perfecting new products,
new processes, and in making old processes more efficient.
Tne list of produots derived from oom is quite long. One product
after another has been perfected and added to the list until we have
at present a complicated industry dependent upon technical processes
and strict laboratory control.
In Farmers' Bulletin 877, W. J. Spiling an gives a table (see opposite
page) which shows very clearly why corn is and must always be the
dominating crop on the great Middle Western plains of the United
States.
In the early days of manufacturing in the United States there was
but one product separated from corn and this was corn starch. All
the remainder of the kernel of corn was destroyed in the process of
obtaining the starch. This early process was practically a case of
rotting away the protein of the corn in order to free the starch granules.
It was found that the putrefaction of the protein of corn can go on
without injuring in any way the starch granules. This fact is ex-
plained when one observes that the starch granules are each covered
with a cellulose wall which can be pierced only with difficulty by
microorganisms.
168
CORN PRODUCTS
169
TABLE H.
After W. J. Spillman in Fanners' Bui. 877.
A COMPARISON OF THE FOOD PBODUCHD ANNTJAUJY BY AN ACEB OP LAND WOTN
UTILIZHD IN THB PBODUCHON OP VABIOTJB FOOD CHOPS AND
LIYS-STOOC PRODUCTS.
Yield per Acre Pounds
Calories Protein
Food
Products
per per
Acre
Bushels Pounds Pound
(Digest-
ible)
Food crops:
Corn 36 1,960
Sweet potatoes 110 6,940*
Iriflh potatoes 100
6,000
Rye 20 1,200
Wheat 20 1,200
Rice,
unpolished 40 1,154
Rice,
polished 1,086
Soybeans 16 960
Peanuts 34 624
Oata 36 784
b
Beans 14 840
Cowpeas 10 600
Buckwheat 24 600"
Dairy products:
Milk ... 2,190
Cheese ... 219
Butterfat ... 98.65
Live Dressed
(Pounds)-
(Pounds)
Meat:
Pork 360 273
Mutton 205 113
Beef 26 125
Poultry:
4
Meat 103 66
Dozen Pounds
Eggs 735 110.7
Total
Live Dressed
(Pounds) (Pounds)
For poultry meat alone 267 171
Dozen Pounds
Foreggsalone 122.4 183.6
1,694
480
818
1,506
1,490
1,460
1,456
1,598
2,416
1,600
1537
1,421
1552
825
1,960
3,605
2,465
1515
1,040
1,046
720
....
1,045
720
147.0
53.5
66.0
1185
110.4
55.4
60.0
294.7
1265
89.4
157.9
116.4
84.5
725-
56.7
1J0
22.7
14.7
18.5
12.7
145
27.5
33.0
24
J6
3,124540
2551500
1,908,000
1507500
1,788,000
1,684540
1,681516
1,534,000
1565,018
1554,400
1,123,080
852,600
761500
711,760
427,050
355573
672,945
137595
130,000
68,970
79,704
148,674
178,695
132,192
Somewhat later in the manufacture of starch it was
1
the custom
to sell the slop from corn starch manufacture to farmers for cattle
feed. This wet mash brought only a small price at first, but after
170
INDUSTRIAL FERMENTATIONS
Borne experimentation farmers found it to be a very valuable feed. At
the present time this residue from starch manufacture brings about
twice the price of an equal weight of corn. This feed is now known
as corn gluten feed and is made of gluten meal, corn bran, and germ
oil meal.
The third commercial product to be produoed from corn was
corn oil. Thief is expelled from the germs. The value of this oil for
After
Hopkins,
Smtthj
and
East,
of
Univontty
of
IlUnoit.
Fia. 25.—The structure of the corn kernel.
cooking and salads has been appreciated only very recently. These
three products, com starch, corn gluten feed and corn oil are the three
primary corn products. From these many secondary products have
been manufactured as glucose, corn-syrups, corn sugar, dextrins, gums,
etc.,
from starch; fatty acids, soaps, rubber substitutes, etc., from
corn oil; and many mixed feeds from the corn gluten.
The yield of starch, feed and oil from one bushel of corn may be
as follows: