A Review of Milling and Baking Literature - ACS Publications

A Review of M i l l i n g a n d Baking Literature MARGARET

P. HILLIGAN, General Mills Research Department, Minneapolis, Minn.

Downloaded by UNIV OF CALIFORNIA SAN DIEGO on March 17, 2017 | http://pubs.acs.org Publication Date: June 17, 1954 | doi: 10.1021/ba-1954-0010.ch026

MYRTLE J. KRAUSE, The Miller Publishing Co., Minneapolis, Minn.

T o d a y there is increased activity, not only to improve the actual milling a n d baking processes, but to learn the effects of these processes on the constituents of the products. There a r e now over 3 0 0 technical a n d t r a d e associations whose activities center around these industries; over 2 0 0 of them a r e in the United States. A selected group of these associations is included to show the many facets of the industry. Some of them provide excellent sources of information. A representative list of the books a n d journals specifically related to the literature of milling a n d baking is given; a n d , since so l a r g e a part of the literature is found in other sources, a secondary list of periodicals frequently r e p e a t e d in bibliographies is also considered. Secondary sources, such as abstracting devices, indexes, reviews, a n d bibliographies a r e evaluated as a means of searching the literature.

M i l l i n g a n d b a k i n g a r e t h e o l d e s t of a l l i n d u s t r i e s . W h a t w e k n o w of t h e earliest c i v i l i z a t i o n s i n d i c a t e s t h a t g r a i n h a s a l w a y s been p r e p a r e d f o r f o o d b y p o u n d i n g , c r u s h i n g , o r g r i n d i n g . T h e E g y p t i a n s g a v e u s p i c t o r i a l records of flour m i l l i n g a n d b a k i n g . T h e O l d T e s t a m e n t is f u l l of references t o t h e g r i n d i n g of w h e a t , t o b r e a d , a n d t o b r e a d b a k i n g (3). T h r o u g h t h e c e n t u r i e s , b r e a d h a s been a m o t i v a t i n g f a c t o r w h i c h h a s s h a p e d t h e p o l i t i c a l , s o c i a l , e c o n o m i c , a n d e v e n r e l i g i o u s c u s t o m s of t h e w o r l d (0). T h e t e c h n o l o g y of i r i i l l i n g a n d b a k i n g h a s r u n p a r a l l e l t o t h e a d v a n c e of t h e scientific m e t h o d . T h e E g y p t i a n s m a d e b r e a d b y f e r m e n t a t i o n , y e t a n u n d e r s t a n d i n g of t h e process h a d t o a w a i t t h e d i s c o v e r y of t h e m i c r o s c o p e . I n 1728 B e c c a r i r e p o r t e d t h a t h e h a d s e p a r a t e d flour i n t o t w o f r a c t i o n s . F o r t u n a t e l y a n E n g l i s h t r a n s l a t i o n of t h i s w o r k w a s p r e p a r e d f r o m t h e m e d i e v a l L a t i n i n w h i c h i t w a s o r i g i n a l l y w r i t t e n ( i ) . A s e a r l y as 1767 M a l o u i n p u b l i s h e d a n a r t i c l e o n b a k i n g , w h i c h w a s p r o b a b l y t h e f i r s t t i m e t h e science of c h e m i s t r y w a s a p p l i e d t o i m p r o v e t h e a r t of b a k i n g (9). I n 1760 M a l i s s e t i n P a r i s m a d e a significant c o n t r i b u t i o n to m i l l i n g . H e discovered t h a t b y holding the millstones apart a t first, t h e coarser p a r t s of g r a i n c o u l d be r e m o v e d . A final close g r i n d p r o d u c e d flour free of b r a n (7). T h i s w a s a f o r e r u n n e r of t h e p r e s e n t d a y m i l l i n g process. A s s t e a m d r i v e n engines b e c a m e m o r e c o m m o n , m i l l i n g engineers l o o k e d f o r a m o r e efficient d e v i c e for g r i n d i n g t h a n t h e m i l l s t o n e . T h e first r o l l e r m i l l w a s b u i l t i n 1832. B y 1900 r o l l e r mills h a d almost completely replaced the millstone. T h e f u n c t i o n s of t h e m i l l i n g process a n d t h e b a k i n g process h a v e n o t c h a n g e d o v e r t h e c e n t u r i e s , f o r t h e a i m of t h e m i l l e r is s t i l l t o effect a s e p a r a t i o n of t h e e n d o s p e r m f r o m t h e b r a n l a y e r s a n d t h e g e r m . T h e b a k e r i s s t i l l engaged i n m a k i n g a p a l a t a b l e loaf. P r i m a r y c o n c e r n i s w i t h i m p r o v e m e n t s i n p r o d u c t s a n d m e t h o d s a n d t h i s so b r o a d e n s t h e picture that soil conditions a n d plant breeding; entomology; infestation a n d grain stora g e ; p r e p a r a t i o n of t h e g r a i n f o r t j i e m i l l ; t h e c h e m i c a l c o m p o s i t i o n of g r a i n a n d m i l l e d nroducts: t h e relation between crrindincr effects and hakin? nroDerties: t h e interaction of

LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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i n g r e d i e n t s ; f e r m e n t a t i o n processes; a n d a b o v e a l l , t h e n u t r i t i o n a l aspects m u s t be c o n s i d e r e d . T h e feed i n d u s t r y as w e l l as t h e f l o u r i n d u s t r y i s c o n s i d e r e d , f o r n o r m a l l y o n l y a b o u t 7 0 % of t h e w h e a t is o b t a i n e d as w h i t e f l o u r . T h e residue o r offal, c o n s i s t i n g l a r g e l y of b r a n a n d some a d h e r i n g e n d o s p e r m , is u s e d f o r t h e feeding of l i v e s t o c k . I n c o m m o n w i t h a l l i n d u s t r i e s t h e food i n d u s t r y h a s felt t h e f u l l a t t a c k of science and the technological method. Chaucer's miller w h o could open a door " a t a renning w i t h h i s h e d e " h a s g i v e n w a y t o n o less m a n l y m e n , b u t t o those w h o use t h e i r heads m o r e w i s e l y . T h e m i l l e r w h o u s e d t o t r a v e l a l o n e r a t h e r t h a n c h a n c e t o h a v e h i s secrets wrested f r o m h i m b y a n enterprising fellow m i l l e r n o w participates i n associations a n d societies f o r t h e a d v a n c e m e n t of h i s t r a d e . T h e f o r m a t i o n of t r a d e a n d p r o f e s s i o n a l a s s o c i a t i o n s since t h e t u r n of t h e c e n t u r y m a r k s a n e w e r a i n m i l l i n g a n d b a k i n g . T h e 1952's A l m a n a c k N u m b e r o f The Northwestern Miller (10) l i s t s i n t h e " R o s t e r o f T r a d e A s s o c i a t i o n s " o v e r 3 0 0 s u c h o r g a n i z a t i o n s of w h i c h m o r e t h a n 2 0 0 a r e i n t h e U n i t e d S t a t e s . W h i l e m a n y a r e l o c a l feed, b a k e r y , a n d g r a i n o r g a n i z a t i o n s , s u c h societies as t h e A s s o c i a t i o n of O p e r a t i v e M i l l e r s , A m e r i c a n B a k e r s A s s o c i a t i o n , A m e r i c a n S o c i e t y of B a k e r y E n g i n e e r s , A m e r i c a n A s s o c i a t i o n of C e r e a l C h e m i s t s , M i l l e r s N a t i o n a l F e d e r a t i o n , A m e r i c a n F e e d M a n u f a c t u r e r s ' A s s o c i a t i o n , N a t i o n a l A s s o c i a t i o n of B r i t i s h a n d I r i s h Millers, Associazione Italiana F r a G l i Industrali M o l i t o r i , a n d Arbeitsgemeinschaft G e t r e i d e f o r s c h u n g , a r e also l i s t e d .

Associations T h e s e societies p r o v i d e u s w i t h t h e first i n s i g h t i n t o t h e t o p i c u n d e r d i s c u s s i o n — t h e l i t e r a t u r e of m i l l i n g a n d b a k i n g . T h e y p r o v i d e a c o n f r a t e r n a l n u r t u r i n g of t h e v e r y k n o w l e d g e of t h e field i t s e l f . T h e services of these associations a r e i n v a l u a b l e t o m i l l i n g a n d b a k i n g , a n d m e n ' s a c c o m p l i s h m e n t s i n t h e v a r i o u s fields of e n d e a v o r t h r o u g h t h e a s s o c i a t i o n a r e o u t s t a n d i n g a n d w o r t h y t o be n o t e d b y f u t u r e g e n e r a t i o n s . Millers National Federation. T h e M i l l e r s N a t i o n a l Federation has been i n o p e r a t i o n for t h e p a s t 50 y e a r s a n d i l l u s t r a t e s m a n y of t h e p r o b l e m s a n d successes of t h e m i l l e r s t h r o u g h t h e y e a r s . I t w a s f o u n d e d o n M a r c h 2 5 , 1 9 0 2 a t a m e e t i n g in Chicago attended b y millers representing 23 state a n d sectional associations. T h e purposes of t h e f e d e r a t i o n a r e t o p r o m o t e t h e w e l f a r e of t h e w h e a t flour m i l l i n g i n d u s t r y i n t h e U n i t e d S t a t e s ; t o p r o v i d e a m e a n s of c o n t a c t w i t h a p p r o p r i a t e f e d e r a l a n d s t a t e agencies; t o p r o m o t e g o o d r e l a t i o n s w i t h t h e g e n e r a l p u b l i c a n d a n u n d e r s t a n d i n g b y t h e p u b l i c of t h e e c o n o m i c f u n c t i o n s p e r f o r m e d b y t h e m i l l i n g i n d u s t r y ; t o p e r f o r m a g e n e r a l t r a d e service of e d u c a t i o n a m o n g t h e m i l l e r s of t h e U n i t e d S t a t e s b y t h e d i s s e m i n a t i o n of s t a t i s t i c a l a n d e c o n o m i c i n f o r m a t i o n ; t o c o n d u c t e d u c a t i o n a l a n d p r o m o t i o n a l a c t i v i t i e s a m o n g c o n s u m e r s f o r t h e p u r p o s e of o b t a i n i n g i n c r e a s e d a c c e p t a n c e of m i l l p r o d u c t s ; t o i m p r o v e t h e m e t h o d s a n d p r a c t i c e s of t h e i n d u s t r y i n t h e m a n u f a c t u r e a n d d i s t r i b u t i o n of i t s p r o d u c t s ; t o e s t a b l i s h a p p r o p r i a t e r e l a t i o n s h i p s w i t h o t h e r agencies a n d a s s o c i a t i o n s ; a n d t o i n c u l c a t e a n d p r o m o t e a s p i r i t of p u b l i c service a n d r e s p o n s i b i l i t y a m o n g t h e m e m b e r s of t h e i n d u s t r y (11). I n 1928 t h e W h e a t F l o u r I n s t i t u t e w a s f o r m e d . I t i s t h e e d u c a t i o n a l d i v i s i o n of t h e M i l l e r s N a t i o n a l F e d e r a t i o n . I t s b a s i c f u n c t i o n is t o h a l t t h e t r e n d of d e c l i n i n g p e r c a p i t a c o n s u m p t i o n of f l o u r t h r o u g h e d u c a t i o n a n d basic p r o d u c t p r o m o t i o n . T h e W h e a t F l o u r I n s t i t u t e j o i n s b a k e r s a n d m i l l e r s , d o c t o r s , d e n t i s t s , n u t r i t i o n i s t s , e d u c a t o r s , research w o r k e r s , a n d e d i t o r s a n d w r i t e r s t o g a i n a m e r i t e d place f o r b r e a d o n A m e r i c a ' s f a m i l y t a b l e . I n 1 y e a r m o r e t h a n 5,000,000 separate pieces of e d u c a t i o n a l l i t e r a t u r e were d i s t r i b u t e d b y request f r o m t h e W h e a t F l o u r I n s t i t u t e . T h e s e n u m e r o u s pieces of l i t e r a t u r e d e a l w i t h s u b j e c t s p e r t a i n i n g t o t h e s t o r y of w h e a t a n d f l o u r , g o o d f o o d , a n d h u m a n n u t r i t i o n (87-41). S o m e p u b l i c a t i o n s of a s t a t i s t i c a l n a t u r e issued b y t h e M i l l e r s N a t i o n a l F e d e r a t i o n a n d m a d e a v a i l a b l e o n l y t o m e m b e r s c o n t r i b u t i n g t h e i r o w n d a t a are l i s t e d (28, 30, 84,86). T h e r e were, i n a d d i t i o n , these s p e c i a l p u b l i c a t i o n s : " F l o u r a n d F e e d L a w s a n d R e g u l a t i o n s " (81), " C a r r y i n g C h a r g e C h a r t " (29), a n d " L i s t of F l o u r B r o k e r s " (32). S u p p l e m e n t i n g t h e a b o v e g e n e r a l i n f o r m a t i o n m e d i a a r e t h e i n n u m e r a b l e l e t t e r s , telephone c a l l s , a n d p e r s o n a l c o n v e r s a t i o n s b y w h i c h t h e f e d e r a t i o n staff b r i n g s i t s i n f o r m a t i o n



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services to bear on specific problems of individual members (33). The federation pub lished "Studies for Flour Salesmen" (35) i n 25 chapters i n 1947 and 1948. I t sponsored flour granulation studies at the Kansas State College, Agricultural Experiment Station. A technical report (52) was published i n A p r i l 1950 on this subject. Association of Operative Millers. T h e Association of Operative M i l l e r s is prob ably the oldest still active association i n the cereal milling field. I t was organized i n 1895, and its first convention was held i n 1896 i n Chicago. Professor B . W . D e d rick was the first president, and the association was first called F r a t e r n i t y of Opera tive Millers of America. Later the name was changed to the Association of Operative Millers. W i t h the exception of 1945, a convention has been held every year since the first one. A t the present time there are 14 district organizations i n the United States and Canada, and the association has members all over the world. The present enrollment of the association is approximately 2400 members. For the past 7 years the association has attempted, quite successfully, to become the technical service organization of the milling industry. The annual meeting is called the " A n n u a l Technical Conference." A n official organ of the association is published under the title Association of Operative Millers Bulletin (110) and is discussed elsewhere. American Society of Bakery Engineers. T h e A m e r i c a n Society of B a k e r y E n g i neers was founded i n M a r c h , 1924 at the A m e r i c a n Institute of B a k i n g , Chicago. T h e society is composed of bakery scientists, bakery supervisors, and others associ ated w i t h bakery production. T h e chief object of the society is to keep bakery production people informed of technical advances i n the field. This is done, chiefly, b y means of talks given b y leaders i n the various departments of bakery production and research at the annual meeting held i n Chicago i n M a r c h . Afterwards, these addresses are issued as Proceedings (27) to all members. The activity is supplemented b y bulletins issued from time to time, keeping the membership posted on matters of current interest. Special committees study and report on general problems of the industry, such as sanita tion, standardization of equipment, and the definition of technical terms. The safety committee of the society developed a safety code for bakery equipment, approved and published by the American Standards Association i n 1947. This code, called Z-50, has had widespread use i n the baking and allied industries. I n addition there is the important information service which receives requests for information from members, refers them to experts on the particular subject, and endeavors to supply the requested data to the members. The Department of Visual Education has about 25 films i n its library pertaining to bakery production, safety, and related subjects, which are loaned to schools, clubs, and other groups requesting them. A p p r o x i mately 900 bookings are completed each year. American Bakers Association. Before the t u r n of the century, the baking i n dustry felt the need for an educational and scientific organization and thus the A m e r i can Bakers Association was founded i n 1897. I t seems incredible today that m e chanical equipment for bakery operation was almost u n k n o w n only 50 years ago. B u t the American Bakers Association's first meeting, with those to follow during the next few years, gave impetus to rapid development and improvement of ovens and new equip ment which were to have a great effect on the progress of the whole industry. American Institute of Baking. T h r o u g h the efforts of the A m e r i c a n Bakers Association, T h e A m e r i c a n Institute of B a k i n g was founded i n 1919 at M i n n e a p o l i s ; it was later moved to Chicago. I t became the scientific and education center of the bak ing industry. The Louis Livingston Library of the American Institute of Baking has i n its possession over 4000 books which provide information on baking, chemistry, fer mentation, nutrition, and other subjects of interest to the baking industry. American Association of Cereal Chemists. T h e A m e r i c a n Association of Cereal Chemists is one of the most renowned professional societies i n its field. I t was founded i n 1915 b y a handful of chemists who were connected w i t h the flour milling industry. Today the membership of this organization approaches 1000. The first pub lication of the A A C C was a journal which was published from 1915 through 1923. I n 1922 the American Society of M i l l i n g and Baking Technology joined ranks with the LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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American Association of Cereal Chemists, and i n 1924 the first volume of the newlyorganized associations was published. Cereal Chemistry (114) is now in its 29th volume and year. It issues six numbers a year and publishes scientific papers dealing with ana lytical procedures, technological tests, and fundamental research related to the raw materials, processes, or products of the cereal industries. Papers must be based on original investigations not previously described elsewhere which make a definite contribution to existing knowledge. Space permitting, papers of scientists other than members of the association are accepted. Cereal Chemistry has established itself as a scientific journal of the highest rank. The A A C C has two other series publications. The Transactions (127) publishes sci entific and technical papers consisting of the reviews of literature, discussion of problems in the cereal industries, and other problems of general interest to cereal chemists, and papers presenting results of studies which, though not classed as original research, make a definite contribution to existing knowledge. The papers published in the Transactions must be scholarly and treat the subject matter comprehensively. Transactions is issued twice a year. Cereal News (16) prints association announcements, news items, financial reports, and in general, the business of the association. The association also publishes "Cereal Laboratory M e t h o d s " (15). Through the con tinued collaborative works of association committees, standard methods of analysis and testing i n cereal laboratories have been worked out. There is one other publication of the association which deserves consideration. This is the Supplement to Cereal Chemistry (17) which is issued each time the Thomas Burr Osborne medal award is made. In 1926 the A A C C founded the Thomas B u r r Osborne medal as an award for distinguished contributions i n cereal chemistry. Since then eight awards have been made, and the addresses have been published (18-25). A selected bibliography of the medalist's works is usually included; these bibliographies cannot be overlooked as source material.

World Conferences In 1927 the First International Conference on Flour and Bread Manufacturing was held i n Prague; in 1932 the international scientific breadmaking conference was held in Rome. Proceedings of both of these conferences were published. It is fortunate that the abstracts of many of the papers are included i n Chemical Abstracts. The contents of both of these proceedings are of interest, if only from an historical point of view. Some of the papers presented at these conferences have been listed (42, 4$) to provide a means of measuring the progress of the last 25 years.

Government Agencies and Educational Institutions Government agencies and educational institutions are also contributing to the knowl edge in the field. A few years ago the Institute of Technology of the University of M i n nesota introduced a curriculum on milling technology. Literature on flour particle size is emanating from this institution. Kansas State College has a Department of M i l l i n g connected with the Agricultural Experiment Station at Manhattan. A new x-ray tech nique for detecting insect infestation has recently been developed there by Milner, Lee and K a t z (48, 49). The Division of Industrial Research of the Washington Agricultural Station at Pullman developed an experimental high-speed rotary flour mill which grinds the entire wheat berry into an exceedingly fine flour known as " U n i f i n e " flour (51). Bread staling studies are being carried out in various universities under government con tract for the United States Quartermaster Food and Container Institute for the Armed Forces. While these last reports are not generally available, some of them have become accessible through the Office of Technical Services. For example, P B 99032 is a report on "Prevention of Bread S t a l i n g / ' by R o y L . Whistler (57). State and federal agencies contribute a very important portion of the literature i n the form of department and bureau bulletins, technical reports, and bibliographies. A few examples are cited (44~56). This list is not indicative of the quantity of this type of LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

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material, nor of the subjects covered, nor limiting as to issuing agencies; i t is included to point out a fecund source of information. A n immediate association should be formed between this reportlike material and the publications which list them (144, 145, 150).


Bibliographies and Book Reviews A unique catalog of books and pamphlets on cereals was published i n 1938 (61). The title page bears the imprint, " A Bibliography of Cerealiana, a list of books and pam phlets on cereal production and marketing, milling and baking, and insect and fungus infestations of cereals and cereal products, including publications, of state, provincial and national agricultural experiment stations and boards of agriculture." The compiler states that this bibliography does not include the numerous and often important articles in chemical, milling, and baking journals, since such a list would comprise a large part of the contents of such journals as Cereal Chemistry, Zeitschrift fur das Gesamte GetreideMullen- und Backereiwesen, and Das muhlenlahoratorium. A n effort has been made to include the number of pages, the date of publication, the publisher, and the place of publication, but i n some cases these are not available. The publications are arranged in two groups: first, the books and pamphlets are listed alphabetically under authors' names; and second, publications are listed under official, national, state, and provincial agricultural institutions. T h e whole bibliography is remarkable. N o t only may i t be considered a catalog of books i n the field, including many rare and out-of-print items, but it includes a large number of more obscure publications of associations, societies, and com panies. I n the second section publications are listed b y title only, i n numerical series sequence under the issuing body. Included here are the circulars and bulletins of the Department of Agriculture and its various bureaus, and the publications of state agricul tural experiment stations. Although predominantly American, there are also included a lesser number of governmental publications of Canada, Australia, New Zealand, Union of South Africa, India, and Great Britain. While i t is difficult to make a statement as to its completeness, this bibliography is truly an accomplishment. N o w out of print, i t can only be hoped that i t may yet inspire a revised and enlarged edition. In addition to "Cerealiana," the Almanack number of the Northwestern Miller (10) includes a bibliography of the standard books on flour and feed milling, commercial baking, foods, and nutrition. Book reviews appear i n Cereal Chemistry (114), and the combination of these three sources will include the majority of books published on ce reals and cereal products.

Books Milling. A few of the more recent books and some of the classic reference books will be discussed i n detail. On the milling process itself, there are six books (63, 67, 70, 71, 73, 76) worthy of mention. Although out of print and, it would seem out of date, K o z m i n (70) is still highly regarded for its theoretical consideration of the milling process and for its discussion of fundamental principles of the action and design of machines. Lockwood (71) and Scott (76) cover additional phases such as conditioning, storage, infestation, and bleaching. W i t h these books on milling the technical bulletins of the Association of Operative Millers should be discussed. The technical papers which have appeared i n the monthly bulletins over a period of years have been reprinted i n two volumes (77) with future volumes anticipated. The papers are presented i n chronological order rather than with reference to subject matter, but the indexing is adequate for locating information. A l l phases of the milling technique are covered. Cereal Chemistry and Baking Technology. Some classics on cereal chemistry and baking technology will be discussed. N o w i n its fourth edition " M o d e r n Cereal Chemistry" (69) continues to present the most complete coverage of cereal technology in the English language. The book is more than a compilation and review of the litera ture for the authors discuss and evaluate controversial topics. Several chapters are con cerned with the composition of wheat and products of milling. Other small grains dis cussed include barley, rye, oats, maize, rice, and soya. There are chapters on the physicoLITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.


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chemical aspects of flour, flour strength, conditioning, the technique and the chemistry of the baking process, bleaching and flour-improvers, and dough-testing apparatus. The nutritive value of cereals and the use of cereals in livestock rations are included, but there are other more inclusive sources of such information. The chapter on microbiology of cereals is especially valuable because it brings together facts not readily available else where. Analytical methods are taken up, with methods of vitamin assay being treated separately. Two books by C. H . Bailey have become standard references. The first (59) covers wheat as a raw product and is concerned with varieties and environment in respect to composition, the milling process and its effects on the milled products, and the characteris tics of flour. The second (60) is primarily a biochemical study concerned with the pro teins, starches, sugars, gums, lipids, minerals, and vitamins of the wheat kernel. B o t h are extensively documented. Amylases, proteases, lipases, oxidases, and fermentation enzymes are discussed i n a book edited by Anderson (58). The various chapters have been contributed by authori ties. " B a k i n g Science and Technology" (75) presents the scientific and technological aspects of baking with emphasis on the production of bread. The first volume is con cerned with the basic science and covers the chemistry of carbohydrates, fats and oils, proteins, enzymes, vitamins, and yeasts and molds. The colloidal nature of ingredients and doughs is discussed. The second part of Volume I on materials of baking, takes up wheat flour and other flours, and ingredients common to baking. A complete chapter is devoted to water and its effects on the baking process. Volume I I on baking technology is concerned with the physical treatment of dough, the baking process, bread staling, and physical and chemical testing methods. Cake baking and other sweet-line goods are taken up as a unit. The text is well documented: the combined bibliographies list in excess of 500 individual references. Economics. N o consideration of the literature would be complete without the economic study made b}^ the Food Research Institute of Stanford University (66). The studies are mainly concerned with crops, markets, and economics, and comprise a monu mental contribution to the literature of wheat. Some technical papers on wheat in the diet, wheat protein, starch and flour quality, bread staling, utilization of wheat germ, and physical tests of flour quality are included. A n index to this series (62) consists of abstracts of the annual reviews and special studies, and a chronological list of the indi vidual issues, and lists, by author and subject, of the special studies. Animal Feeding. A few selected books on animal feeding will be discussed. "Provender M i l l i n g " (72) describes the machinery and processes by which animal foods are manufactured. "Feeds and Feeding" (74) covers fundamentals of animal nutrition, feeding stuffs, and feeding farm animals. Compendiums, Reviews, Encyclopedias. There are also sections of compendiums, reviews, and encyclopedias which are important. F o r example, the new edition of " T h e Chemistry and Technology of Food and Food Products" (68) has four sections dealing with cereals and bakery products. Other noteworthy references are cited (4, 5, 13, 64. 65. 78, 79).

Journals The journals in the field range from what might be considered a labor paper to Cereal Chemistry which includes only those papers reporting original scientific research. A partial list of journals is given in the bibliography (80-128). The accompanying num ber is that of an early 1952 volume. The majority are primarily trade magazines con cerned with crops and markets, sales promotion, news items, and advertising. The per cent of technical information contributed is small, and the majority are not included in standard chemical abstracting and indexing services. Some journals selected for their significant contributions to the technical knowledge of the industry are listed i n Table I. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

HILLIGAN AND

KRAUSE—REVIEW OF MILLING AND

Table I.

253

Journals Containing Significant Contributions to Milling and Baking Technology

American Miller (109) Association of Operative Millers, Bulletin (110) Baker's Digest (99) Baking Industry (100) Brot und Gebdck (103) Bulletin des anciens élèves de Γ école française de meunerie (112) Bulletin de Vécole officielle de la meunerie belge (113)


BAKING LITERATURE

Cereal Chemistry (114) Feedstuff s (88) Meunerie française (117) Milling (119) Milling Production (120) Die Mûhle (122) Northwestern Miller (125) Transactions of the American Chemists (127)

Association

of Cereal

I n addition there are several journals no longer being published which form a perma nent part of the literature (118, 128). E a c h year, usually in A p r i l , the Miller Publishing Company issues an Almanack number as Section I I of the Northwestern Miller (10). This is a valuable statistical pub lication covering facts and figures of the flour, grain, feed, and baking industries. It is also a guide to legislation concerning grains, mill products, baked goods, and packaging. For example the "Definitions and Standards of Identity for Flour and for Baked Goods" as promulgated by the Food and D r u g Administration are found there. It is interesting to note that after years of investigation the "Definitions and Standards for Bakery Goods" was announced M a y 15, 1952 (14). I n this connection the Bread Hearings before the Administrator of the Federal Security Agency may be considered vital literature. Other information of interest i n the Almanack number are lists of large bakeries and baking schools; a roster of trade associations; a bibliography of books and movies on bread, baking, and nutrition; and the " U n i t e d States F a r m A n i m a l Population by States." Cereal Chemistry may be considered the most prominent journal i n its field. It pub lishes at least two thirds of all of the scientific and technical literature appearing i n cereal, milling, and baking magazines. This figure is based on a survey of bibliographies, ab stracting and indexing services, and the cereal and baking section of General M i l l s R e search Library card index to current literature for the years 1948 to date. Other periodicals not primarily concerned with milling and baking literature have pertinent contributions. On the basis of a study of bibliographies and practical experience a list of journals most frequently containing pertinent articles is cited (129-142). A list of more than 200 additional journals has been made from the bibliographies of books and reviews, indexes, and abstracts. This is evidence of the fact that the cereal chemists enjoys the universal predicament of all scientists. It points out clearly his de pendence on abstracts and indexes, not only for maintaining inroads to past experience and inventions, but for keeping abreast with current literature. The cereal chemist, for example, may or may not have seen the article i n the Journal of Colloid Science en titled " T h e Action of Polyoxyethylene Monostearate upon Starch with Reference to Its Softening Action i n B r e a d " (8).

Abstracts and Indexes The American Association of Cereal Chemists appointed an Abstract Committee to study the problem of abstracts and indexes. Upon the recommendation of the com mittee, arrangements were made with Biological Abstracts (146) to publish a separate section, Section J , Abstracts of Cereals and Cereal Products. This has been published since 1948. Financial support is given by the A A C C and the Millers National Federa tion (12). It is too early to evaluate Section J as a tool. Since it is part of so huge a service it cannot hope to attain the position of a current review-type service. There are no plans for separate indexing; the index to the complete edition is included with each section subscription. The December 1951 issue has a " N u m e r i c a l K e y to Contents of Section J . " The latest subject index to Biological Abstracts is Volume 23, 1949. H o w ever, future editorial policy may improve this situation. Ranking with Section J is the section on cereals of Food Science Abstracts (14$)> previously appearing under the title Index to the Literature of Food Investigations. This service has been published since 1929. Part V I I entitled "Cereal Grains; Pujses; Edible LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

ADVANCES IN CHEMISTRY SERIES


254

Nuts; Seeds; Forage Crops" is subdivided under such headings as Milling, Baking, and Chemical Composition. Food Science Abstracts is not widely known by workers in this country, and it is regrettable, for the coverage and the abstracts are excellent. Food Science Abstracts does not cover as many related aspects of milling and baking as does Section J, and this is especially true in the field of agronomy and plant breeding. Section J and Food Science Abstracts should cover a large part of the literature of interest. Other services found useful are cited (143-151). Bntish Abstracts {III) (147) includes patents covering machinery used in milling and baking. The Agncultural Index (143) and the Bibliography of Agriculture (144) include state agricultural experiment sta tion bulletins and publications of the United States Department of Agriculture. Nutntion Abstracts and Reviews (151) and Food Science Abstracts are the most likely source for publications of the British Empire. Chemical Abstracts (148) includes patents, foreign as well as domestic. Where chemical aspects of milling and baking are concerned, Chemi cal Abstracts continues to be an effective tool. It must be kept in mind that a number of milling and baking journals are not included in the list of journals abstracted. From the point of view of searching the literature, the value of Bntish Abstracts, Nutrition Abstracts and Reviews, and Biological Abstracts is limited by the tardiness of their annual indexes. General (1) Bailey, C. H., Cereal Chem., 18, 555-61 (1941). (2) Bailey, C. H., Trans. Am. Assoc. Cereal Chemists, 9, 81-5 (1951). (3) Bellows, Η. Α., "A Short History of Milling," Minneapolis, Miller Publishing Co., 1928. (4) Blish, J. M., Advances in Protein Chem., 2, 337-60 (1945). (5) Geddes, W. F., Advances in Enzym., 6, 415-68 (1946). (6) Jacobs, Η. E., "Six Thousand Years of Bread, Its Holy and Unholy History," Garden City, Ν. Y., Doubleday, 1944. (7) Ibid., p. 242. (8) Lord, D. D., J. Colloid Sci., 5, 360-75 (1950). (9) Morison, C. G., Ind. Eng. Chem., 20, 1292-4 (1928). (10) Northwestern Miller, The Miller Publishing Co., 118 South Sixth St., Minneapolis, Minn., "Almanack Number," annual. (11) Northwestern Miller, 247, 26 (1952). (12) Ostvold, H., Trans. Am. Assoc. Cereal Chemists, 9, 85-9 (1951). (13) Templeton, W. H., and Coppock, J. Β. M., Repts. Progr. Appl. Chem., 35, 773-86 (1950). (14) U. S. Food and Drug Administration, Federal Register, 17, 4453 (1952). Association Publications AMERICAN ASSOCIATION OF CEREAL CHEMISTS

(15) (16) (17) (18) (19) (20) (21) (22) (23) (24) (25)

"Cereal Laboratory Methods," 5th ed., 1947, Cereal News. Supplements to Cereal Chemistry, Thomas Burr Osborne Medalists' Addresses. Bailey, C. H., Supplement to Cereal Chem., 10, No. 3 (May 1933). Baker, J. C., Ibid., 12, No. 6 (November 1945). Blish, M. J., Ibid., 13, No. 5 (September 1936). Geddes, W. F., Ibid., 27, No. 6 (November 1950). Gertner, R. Α., Ibid., 19, No. 6 (November 1942). Osborne, T. B., address presented June 7, 1928. Sullivan, Betty, Supplement to Cereal Chem., 25, No. 6 (November 1948) Swanson, C. O., Ibid., 15, No. 5 (September 1938). See also (114).

AMERICAN SOCIETY OF BAKERY ENGINEERS

(26) Bulletins. (27) Proceedings.

MILLERS NATIONAL FEDERATION

(28) (29) (30) (31) (32) (33) (34)

"Analysis of Milling Costs." "Carrying Charge Chart." "Financial Analysis of Flour Milling Companies "Flour and Feed Laws and Regulations." "List of Flour Brokers." "New Perspectives," 1952. "Stocks Sales and Production,"


HILLIGAN AND KRAUSE—REVIEW OF MILLING AND BAKING LITERATURE

255

(35) "Studies for Flour Salesmen," 1947-8. (36) "Wages, Rates, and Terms of Employment."

WHEAT FLOUR INSTITUTE


(37) (38) (39) (40) (41)

"Design for Better Living." "From Wheat to Flour." "How Flour is Milled." "A Kernel of Wheat." "Wheat in the United States."

World Conferences (42) Atti congr. intern, panificazione, 1st Congr., Borne, 1932 (pub. 1933). Barbade, Pierre, pp. 247-61. The Plasticity of Gluten. Brabender, C. W., pp. 98-103. Evaluating the Quality of Flour by Means of an Automatic Machine—the Farinograph. Felicetti, Renato, pp. 40-5. The Use of Diastatic Products in Baking. Fornet, Arthur, pp. 296-303. Control of Wheat, Flour and Bread. Issoglio, Giovanni, pp. 308-11. Ergometry, Measure of the Strength of Flours. Krtinsky, Karel, pp. 116-18. The Quality of Gluten. Pelshenke, P., pp. 334-7. The Rapid Determination of Gluten Quality in Wheat and Flour by Means of Fermentation. Ponte, Andrea, pp. 49-62. Diastase in Bread Fermentations. (43) Proceedings of the First International Conference on Flour and Bread Ma Prague, 1927. Arpin, M., pp. 330-51. Methods for Control of the Milling Process and the Milling Products. Bailey, C. H., pp. 492-9. The Role of Hydrogen Ions in Bread Production. Brabender, W., pp. 143-6. The History of Flour Maturing by Means of Air Nitrogen and its Compounds Produced in Electrical Way with Respect to Newest Situation of the Technique. Branberger, C., pp. 68-76. Effect of the Art of Milling and Grade of Wheat Flour on its Quality. Dunlap, F. L., pp. 303-14. Good Bread. Elion, L., pp. 261-5. Improving Dough Fermentation by Addition of Yeast Food. Harrel, C. G., pp. 422-63. Testing and Use of Flour in Bread Production. Jelinek, J., pp. 356-62. Apparatus for the Determination of Hardness of the Kernel. Johnson, A. H., pp. 500-5. Factors Influencing the Viscosity of Flour-Water Suspen sions. Kent-Jones, pp. 120-32. Improving Baking Quality by Physical Means. Micka, J., pp. 55-61. Comparison of American and European Milling Industry with a Short Description of Different Flours Produced in America. Pakuto, M. M., pp. 109-13. Use of Electrical Energy for the Purification of Mid dlings. Parker, H. K., pp. 147-63. An Industrial Application of Nitrogen Trichloride. Ritter, Kurt, pp. 173-82. Flour Improving by Chemical Means. Ritter, Kurt, pp. 314-21. The Significance of Flour Improving by Chemical Means in Relation to the Food Value of Our Bread Nutrition. Sherwood, R. C., pp. 506-14. Diastatic Activity and Flour Milling.

Governmental Agencies and Educational Institutions (44) Carter, W. P., and Young, G. Y., U. S. Dept. Agr., Circ. No. 838 (1950). Role of Fungi in the Heating of Moist Wheat. (45) Fifield, C. C., et al. U. S. Dept. Agr., Tech. Bull. 1014 (1950). Milling and Baking Experiments with Wheat Varieties Grown in Western United States, 1936-1945. (46) Frankenfeld, J. C., U. S. Dept. Agr., Bur. Entomol. Plant Quarantine, No. ET (1948). Staining Methods for Detecting Weevil Infestation in Grain, (47) Hunter, M. B., Briant, A. M., and Personius, C. J., Agr. Expt. Sta., Ν. Y., Bull. 860 (1950). Cake Quality and Batter Structure—Effects of Formula, Temperature of Ingredients, Kind of Fat and Method of Mixing. (48) Milner, M., Lee, M. R., and Katz, R., Food Technol., 6, 44-5 (1952). (49) Milner, M., Lee, M. R., and Katz, R., J. Econ. Entomol., 43, 933-5 (1950). (50) National Research Council. Food and Nutrition Board, "Bread and Flour Enrich ment, 1946-1947," 1947. (51) Pease, G. E., et al., Wash. State Coll., Wash. State Inst. Technol., Div. Ind Bull. No. 206 (1950). (52) Shellenberger, J. Α., Wichser, F. W., Pence, R. O., and Lakamp, R. C., "Flour Granu lation Studies," Ag. Expt. Sta., Kansas State College, Tech. Rept., April 195 (53) U. S. Congress, "Investigation of the Use of Chemicals in Food Products," H.R. No. 3254 (1951). (54) U. S. Congress. House Select Committee to Investigate the Use of Chemicals in LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.

256

ADVANCES IN CHEMISTRY SERIES Food Products. "Chemicals in Food Products," Hearings, 83rd Congress, 1st Session, April 12-19 (1951). (55) U. S. Production and Marketing Administration, "Handbook of Official Grain Standards of the United States," 1951. (56) U. S. Production and Marketing Administration, "Measuring Bread-Baking Quality of Wheat," 1950. (57) Whistler, R. L., U. S. Dept. of Commerce, Office of Technical Services PB 99032. Prevention of Bread Staling.


Books (58) Anderson, J. Α., ed., "Enzymes and Their Role in Wheat Technology," Am. Assoc. Cereal Chemists, Mono Ser., Vol. I, New York, Interscience Publishers, Inc., 1946. (59) Bailey, C. H., "The Chemistry of Wheat Flour," AM. CHEM. SOC., Mono., 26, New York, Chemical Catalog Co., 1925. (60) Bailey, C. H., "The Constituents of Wheat and Wheat Products," AM. CHEM. Soc., Mono., 96, New York, Reinhold Publishing Corp., 1944. (61) Briggs, C. H., "A Bibliography of Cerealiana," Minneapolis, The Miller Publishing Co., 1938. (62) Davis, J. S., Gibbs, H. M., and Taylor, Ε. B., "Wheat in the World Economy, a Guide to Wheat Studies of the Food Research Institute," Stanford, Calif., Stan ford University, Food Research Institute, 1945. (63) Dedrick, B. W., "Practical Milling," Chicago, National Miller, 1924. (64) "Encyclopedia of Chemical Technology," Vol. Ill, pp. 591-634, "Cereals," by W. F. Geddes, New York, Interscience Publishers, Inc., 1949. (65) "Food-Industries Manual," 17th ed., pp. 5-197, London, Leonard Hill, Ltd., 1951. (66) Food Research Institute, Stanford University, Stanford, Calif., "Wheat Studies of the Food Research Institute," 20 volumes, 1924-34. (67) Hopf, Leo, "Mühlentechnisches Praktikum," Band I, Stuttgart, Hugo Matthaes, 1950. (68) Jacobs, M. B., ed., "The Chemistry and Technology of Food and Food Products," 3 volumes, New York, Interscience Publishers, Inc., 1951-52. (69) Kent-Jones, D. W., and Amos, A. J., "Modern Cereal Chemistry," 4th ed., Liverpool, Northern Publishing Co., 1947. (70) Kozmin, P. Α., "Flour Milling," translated by M. Kalkner and Theodore Fjelstrup, New York, D. Van Nostrand Co., 1921. (71) Lockwood, J. F., "Flour Milling," 3rd ed., Liverpool, Northern Publishing Co., 1952. (72) Lockwood, J. F., "Provender Milling," Liverpool, Northern Publishing Co., 1945. (73) Miller, E. S., "Studies in Practical Milling," Minneapolis, Miller Publishing Co., 1941. (74) Morrison, F. B., "Feeds and Feeding," Ithaca, New York, Morrison Publishing Co., 1948. (75) Pyler, E. J., and Staff of Siebel Institute of Technology, "Baking Science and Tech nology," 2 vol., Chicago, Siebel Publishing Co., 1952. (76) Scott, J. H., "Flour Milling Processes," 2nd rev. ed., London, Chapman and Hall, Ltd., 1951. (77) "Technical Bulletins," Vol. I (1920-37), Vol. II (1937-43), Kansas City, Mo., Association of Operative Millers, 1948, 1950. (78) U. S. Department of Agriculture, "Crops in Peace and War," Yearbook of Agricul ture, 1950-1, pp. 331-40, "Cereal Grains as Food and Feed," by K. R. Majors. (79) Ibid., pp. 115-20, "Changes in the Bread You Buy," by E. F. Philpard. Milling and Baking Technical and Trade Journals FEED, GRAIN, AND FLOUR

(80) (81) (82) (83) (84) (85) (86) (87) (88) (89) (90) (91) (92) (93) (94)

American Feed and Grain Dealer, Minneapolis, 36. Canadian Grain Journal, Winnipeg, 6. Canadian Milling and Feed Journal, Montreal, 33. Commercial Review, Portland, 101. Eastern Feed Merchant, Sea Isle City, New York, 3. Feed Age, New York, 2. Feed Bag, Milwaukee, 28. Feeds Illustrated, Chicago, 3. Feedstuffs, Minneapolis, 24. Flour and Feed, Milwaukee, 52. Grain and Feed Journals Consolidated, Chicago, 108. The Grain and Feed Review, Minneapolis, 41. Grain, Chicago, unnumbered. Milling and Feed, Montreal, 33. Western Feed and Seed, San Francisco, 7.


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257


BAKING

(95) The American Baker, Minneapolis, 20. (96) American Independent Baker, New York, 74. (97) Baker, Miller, and Pastrycook, Melbourne, 15. (98) Baker's and Confectioners' Journal, Chicago, 66. (99) Baker's Digest, Chicago, 25. (100) Bakers' Helper, Chicago, 97. (Title changed to Baking Industry in 1952). (101) Bakers Review, New York, 104. (102) Biscuit and Cracker Baker, New York, 41. (103) Brot und Gebäck, formerly Getreide Mehl und Brot, Detmold 6. (104) Canadian Baker, Toronto, 65. (105) Dough Boy, New Orleans, 13. (106) New South Baker, Atlanta, 83. (107) Southwestern Baker, Houston, 21. (108) Western Baker, San Francisco, 47.

MILLING AND CEREAL TECHNOLOGY

(109) American Miller and Processor, Chicago, 80. (110) Association Operative Millers, Bulletin, Kansas City, Mo., unnumbered. (111) Australian Miller and Baker Journal, Sydney, 55. (112) Bulletin des anciens élevés de l'école française de meunerie, Paris, No. 127. (113) Bulletin de l'ecole officielle de la meunerie belge, Ghent, 14. (114) Cereal Chemistry, St. Paul, 29. (115) Deutsche Müller-Zciting, München, 50. (116) Getreide und Mehl, vereingt mit Das Mühlenlaboratorium (scientific supplement Die Mühle), Detmold, 2. (117) Meunerie francaise, Paris No. 66. (Suspended 1914-19; suspended 1940-6; resumed publication with new series No. 1 (May 1946). (118) The Miller, ceased publication, 1950. (119) Milling, Liverpool, 118. (120) Milling Production, Minneapolis, 17. (121) Modern Miller and Bakers News, Chicago, 79. (122) Die Mühle, Detmold, 89. (123) Muhlenzeitung, 3 in 1949. (124) Mullerei, 5 in 1952. (125) Northwestern Miller, Minneapolis, 247. (126) Southwestern Miller, Kansas City, Mo., 31. (127) Transactions American Association of Cereal Chemists, St. Paul, 10. (128) Zeitschrift für das gesamte Getreidewesen, publication suspended.

Journals with Pertinent Contributions (129) Archives of Biochemistry and Biophysics. (130) Biochemical Journal (London). (131) Canadian Journal of Technology (Formerly Section F of Canadian Journal of R search) . (132) Chemistry & Industry. (133) Food Engineering. (134) Food Manufacture. (135) Food Research. (136) Food Technology. (137) Industrial and Engineering Chemistry. (138) Journal of the American Chemical Society. (139) Journal of Biological Chemistry. (140) Journal of Nutrition. (141) Journal of the Science of Food and Agriculture. (142) Journal of the Society of Chemical Industry (London), discontinued.

Abstracts and Indexes (143) Agricultural Index. (144) Bibliography of Agriculture. (145) Bibliography of Technical Reports. (146) Biological Abstracts. (147) British Abstracts. (148) Chemical Abstracts. (149) Food Science Abstracts (formerly Index to the Literature of Food Investigati (150) Monthly Catalog of United States Government Publications. (151) Nutrition Abstracts & Reviews. RECEIVED October 14, 1952. Presented before the Divisions of Chemical Literature and Agricultural and Food Chemistry, Symposium on Literature Resources of the Food Industries, at the 122nd Meeting of the AMERICAN CHEMICAL SOCIETY, Atlantic City, N. J.


A Review of Milling and Baking Literature - ACS Publications

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