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Updated: June 17, 2025
Now, as the flours make more bread in proportion to the quantity of gluten they contain, and the gluten gives more bread in proportion to its being more developed, or having more consistence, it follows that the flour belonging to the parts of the berry nearest the envelopes or coverings should produce the greatest portion of bread, and this is what takes place in effect.
It coagulates, or curdles, the jelly-like pulp of meat, and the gummy white of the egg, and the sticky gluten of wheat flour, so that they can be ground into tiny pieces between the teeth. We could hardly eat the different kinds of grains and meals and flours in proper amounts at all, unless they were cooked; indeed they require much longer and more thorough baking, or boiling, than meats.
Besides the substitutes which are common all over the country, there are products produced in too small amounts to make them universal substitutes, such as buckwheat, cottonseed meal, and peanut flour, any of which can be used with other flours for baking. The Southwest produces both flour and meal from milo, kaffir, and feterita.
As between winter and spring wheat flours made by the new process and gradual reduction systems, it maybe remarked that the former contain more starch and are whiter in color, while the latter, having more gluten, excel in strength.
"& that no murners walk behind me at my funeral. "& that no flours be planted on my grave, "& that no man remember me. "To this I put my name. "What are we to do?" said Donald, when he had handed the paper to her. She could not answer distinctly. "O Donald!" she cried at last through her tears, "what bitterness lies there!
The Food Administration, therefore, has considered that the most effective use of our wheat could be obtained by forbidding the manufacture of fancy flours of low extraction and making all flour contain at least 74 per cent of the wheat. This still gives a fine white flour that keeps well and is difficult to distinguish from that on the market before the war.
This kind of bread is not used so extensively as that made of white flour, but since it contains more mineral salts and bulk, it should have a place in the diet of every family. When made according to the following recipe, whole-wheat bread will be found to be a very desirable substitute for bread made of the finer flours.
By two flours after midnight we were running on four flat tires; and I've got the name of the maker of those wheels for future reference and use. One spring broke, but we went forward sailor-fashion, with a jury- rig of chain and rope, after getting more gas from some Christian monks, who swore they hadn't any and wept when one of Feisul's officers demonstrated that they lead.
Thus we see what a close relation there is between starch and sugar, and why the group we are studying is sometimes called the starch-sugars. Wheat our Most Valuable Starch Food. The principal forms in which starch comes upon our tables are meals and flours, and the various breads, cakes, mushes, and puddings made out of these.
"Bread is the staff of life;" in all ages and countries farinaceous foods have formed the bulk of man's sustenance; under this general term we include macaroni, which contains more gluten than bread and consequently is more nourishing, the different wheat flours, oat and barley meal, pearl barley, peas, beans, and lentils; the latter are the nearest article to meat in point of nourishment, containing heat-food in quantity nearly equal to wheat, and twice as much flesh food. Lentils have been used for food in older countries from time immemorial, and it is quite time that we should become acquainted with their merits; a lentil soup is given in the second chapter, and in this we append some excellent directions for cooking this invaluable food. One quart of lentils when cooked will make four pounds of hearty food. There are two varieties in market; the small flat brown seed, called lentils
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