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Updated: May 16, 2025
There remains on the cloth a grayish white, sticky, elastic "gluten," made up of albumen, some of the ash, and fats. Draw out some of the gluten into threads, and observe its tenacious character. Experiment 42. Shake up a little flour with ether in a test tube, with a tight-fitting cork. Allow the mixture to stand for an hour, shaking it from time to time.
The want, in the latter, of the vegetable principle called gluten, makes its general use of very questionable propriety. Indian meal alone, baked in cakes by the fire, if eaten only in small quantities, is a very nutritious and by no means unwholesome bread.
And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance; that is, a body which gives of ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
The farmer in the humid country cannot control the amount of starch in potatoes, sugar in beets, protein in corn, gluten in wheat, except by planting varieties which are especially adapted to the production of the desired quality. The irrigation farmer, on the other hand, can produce this or that desirable quality by the control of the moisture supply to the plant.
This, then, was my dinner, if such it might in truth be called: Clear soup, a smallish slice of rare roast beef cut shaving thin, gluten bread sparsely buttered, a cloud of watercress no larger than a man's hand, another raw apple and a bit of domestic cheese nothing rich, nothing exotic, no melting French fromages, no creamy Danish pastries.
Its limited use here is undoubtedly due to the fact that when rye is used alone it makes a moist, sticky bread, which is considered undesirable by most persons. The reason for this is that, although rye contains a sufficient quantity of gluten, this substance is not of the proper quality to make the elastic dough that produces a light, spongy loaf.
In North America, it grows in the north central part of the United States and along the southern border of Canada. This variety, which is harvested in the late summer, is characterized by a large proportion of gluten and a correspondingly small amount of starch.
It is this gluten in the flour that stretches when bread rises and then stiffens when it is baked, making a light, porous loaf. Wheat is the only one of the cereals that has much gluten; rye has a little and the others practically none. Gluten seems to be essential to the making of a light, yeast-raised loaf.
The effects of a milk and vegetable diet, of gluten bread in diabetes, of cod-liver oil in phthisis, even of such audacious innovations as the water-cure and the grape-cure, are only hints of what will be accomplished when we have learned to discover what organic elements are deficient or in excess in a case of chronic disease, and the best way of correcting the abnormal condition, just as an agriculturist ascertains the wants of his crops and modifies the composition of his soil.
The food of the Wheat seedling may be shown in fine flour. "The flour is to be moistened in the hand and kneaded until it becomes a homogeneous mass. Upon this mass pour some pure water and wash out all the white powder until nothing is left except a viscid lump of gluten. This is the part of the crushed wheat-grains which very closely resembles in its composition the flesh of animals.
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