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Updated: June 16, 2025
The name whole-wheat flour is misleading, because it implies that all of the grain is used; whereas, since several of the outer layers of bran and the germ are removed in its production, whole-wheat flour is merely flour in which practically all the gluten and the starch are retained.
Gluten. The glutinous albuminoid ingredient of cereals. Glycogen. Literally, "producing glucose." Animal starch found in liver, which may be changed into glucose. Gram. Unit of metric system, 15.43 grains troy. Groin. The lower part of the abdomen, just above each thigh. Belonging to the sense of taste. The practice of athletic exercises.
Have you ever tasted birds' nests." "Never." "But I suppose you know why they are thought so great a delicacy?" "No." "It is merely the gluten with which they are fastened together, so to speak, by the birds, which renders them agreeable. The Chinese like rats, and in this we agree with them. Well dressed, stuffed with chestnuts or olives, and roasted, they are delicious." Leo made a wry face.
This is why the gluten of the layers nearest the bran is of quite a special interest from the point of view of alimentation and in the preparation of bread. To be intelligible, I must commence by some very brief remarks on the tissues of vegetables.
He talked about mountain goats, and the Morgan rose-jars in the Metropolitan, and why he disliked George Moore, and the difference between English and American slang, and why English women always wear the wrong sort of hats, and the poetry in Indian names if we only had the brains to understand 'em, and how the wheat I'd manufactured my home-made bread out of was made up of cellulose and germ and endosperm, and how the alcohol and carbonic acid gas of the fermented yeast affected the gluten, and how the woman who could make bread like that ought to have a specially designed decoration pinned on her apron-front.
Each one is made up of nitrogenous compounds, gluten, albumen, caseine, and fibrine, gluten being the most valuable. Starch, dextrine, sugar, and cellulose are also found; fatty matter, which gives the characteristic odor of grain; mineral substances, as phosphates of lime and magnesia, salts of potash and soda, and silica, which we shall shortly mention again.
The results of many experiments and much experience has shown that lean meat protein will make egg protein and chicken flesh protein and that vegetable protein pound for pound is not its equal. I know of no results that have proven that the high priced vegetable foods such as linseed meal, gluten feed, etc., have proven a more valuable chicken food than the cheapest grains.
They can reproduce from the stones in the street the same chemical equivalents that go to compose gluten, albumen, and starch the trinity which must always be present to sustain life; but they cannot, by any known process, make such chemical equivalents of these substances, do the same thing. Now, if not, why not? Science cannot answer this.
The external layer, naturally adhering to the membrane, No. 6, becomes mixed in the grinding with bran, to the extent of about 20 per cent., which renders it unsuitable even for making brown bread; it serves to form the regrindings and the offals destined for the nourishment of animals; this layer is, however, the hardest, and contains the largest quantity of gluten, and it is by consequence the most nutritive.
This liquid dissolves the gluten, divides the starch, and at the expiration of twenty-four hours the parts of the berries are kneaded between the fingers, collected in pure water, and washed until the water issues clear; these membranes with their embryos, which are often detached by this operation, are cast into water acidulated with one-hundredth of hydrochloric acid, and at the end of several hours they should be completely washed.
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