ving a higher ash content has been mixedwith mineral substances, which arc easily identified. In order to test flour for its most valuable constituent, gluten,Romen recommends kneading it to a still past. with water, workingthe mass thoroughly, and testing the elasticity of the paste by press-ing… … Fig. 14.—Bolands aleurometer. have been retained. It consists of a sheet-metal casing, A, with oilbath, 5, in which is suspended a hollow metal cylinder, D, about 11cm. long and 2^ cm. in diameter. The bottom of the cylinder is eitherclosed, so that the gluten must be inserted through the top, or…
Textile finishing
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