A Study of the Taste of Bread.

In the following article Dr. Katz, who has recently been appointed Professor of Psychology in Stockholm, deals with a series of experiments on methods of improving the taste of bread which were carried out under his direction. He points out that whereas the neutral character essential in a staple foundation article of diet must be maintained it is yet important and possible to improve the flavour. Improvement in the technique of baking is one method by which this can be achieved. [ABSTRACT FROM AUTHOR]