United States or Myanmar ? Vote for the TOP Country of the Week !
Gluten in flour corresponds with the nitrates or flesh-formers in flesh, and abounds in hard winter wheat. The flour containing much of it is never extremely white.
Protein in Vegetables. Several vegetable substances contain considerable amounts of protein. One of these has already been mentioned, the gluten or sticky part of bread, and this is what has given wheat its well-deserved reputation as the best of all grains out of which to make flour for human food.
It is the presence of the gluten that accounts for the hardness of the spring-wheat grain and the tough, elastic quality of the dough made from the spring-wheat flour.
Wheat and rye have been used for bread making for a very long time, and their universal use today is due to the fact that they contain considerable protein in the form of gluten. This is the substance that produces elasticity in the dough mixture, a condition that is absolutely essential in the making of raised bread.
As in other wheat products, protein is found in them in the form of gluten, but, owing to the variety of wheat used for them, it occurs in greater proportion in these foods than in most wheat products. In fact, the Italian pastes are so high in protein, or tissue-building material, that they very readily take the place of meat.
It is albumen, gluten, and other substances combined, all existing in the udder, in the egg-shell, in the seed, root, or fruit; from which springs the progeny, whether it be man or beast, flying bird or swimming fish, creeping reptile or fast-rooted forest tree.
Then she ran and picked him up with her finger and thumb, and put him and his plough and his oxen into her apron, and carried them to her mother, and said, 'Mother, what sort of a beetle is this that I found wriggling in the sand? But the mother said, 'Put it away, my child; we must begone out of this land, for these people will dwell in it." Another success is the post-office, with its educating energy, augmented by cheapness, and guarded by a certain religious sentiment in mankind, so that the power of a wafer or a drop of wax or gluten to guard a letter, as it flies over sea, over land, and comes to its address as if a battalion of artillery brought it, I look upon as a fine metre of civilization.
It is not used alone to any great extent for anything except the making of bread, but it is particularly well adapted for this purpose, since it contains a large amount of gluten, the food substance necessary for successful bread making, and, like wheat, will make yeast bread when used alone.
Oats may be used as the sole grain, and is the only grain recommended as suitable to be fed alone. Corn is used, but not by itself. Shorts, ground barley or ground buckwheat are sometimes used. Beans, peas, linseed and gluten meals may be used in small quantities. When milk products are obtainable they are a great aid to successful fattening.
It may be said that some albuminous substances have this property, but it must be borne in mind that these bodies, like gluten, for example, only possess it after the commencement of the decomposition.
Word Of The Day