The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1853-05-14
Philosophy of Br-admnkInS

Philosophy of BrrndmnkIHSt
For the interesting information anne Ied, we are !
indebted to Country Ge'ilc'Tan: --"Evsn rs late
a. ths seventeenth Gentry, SO Imperfect were the
mills, that It was estimated that each individual
rec uiIei yearly between seven aud xht hundred
pounds of wheat for his fno1--twils as great .s
tie present estimate with our well improved ma
chinery ssd best selected buEr ,toues-a very 'm'
portant fart. truly. when considered IN reieTrnct
~ tie hundred and thirty millions bu-hes rase"
annually 10 this country, or the hundred and SKY
millions yearly consumed in great britain
whether the farmer shall support twenty nlitons
Of psTsus' by Gne pulyers.uon, cr oni, tea uil
lions by coarse; or whether the British isle shall
support twelve millions more inhabitants SIMPLY
hy having The wheat ground nio fne flour Bntn
contains larger proportion Of strongly nutIltlye
matter, than the central portion Of the gran.
Hence the suparior value of bran bread Bn the
h ah uU,rIliya value % the bran /. diminished by
Us slowly soluble nature and consequently IT. III
icnur digcsublty, unless II ia ground to hne
ppvirr. which It thoroughly done, would render
Drant read th" most perfect ot all sud', n"t"iih'
standing l- diminished wht.ness. White bread
i- sometimes obtained in another way, at The *
pen-e Of It. nutrrly- value, although not OF -
NhCle.orenc.z. Large quantities. of very mail
or refuse potatoes are bought up 10 the ctlrs az
half the u.ut pIce. These are made n cou-u
tu'e a conf lersh'e portion u he heautiul white
bread sud at the blseriss. II is sdld that ten "
Il teen per cent Of he valuable elements "t flour
are driytn "f and lost during the process OF n
sing hv ypast: but the remainder Is rendered SO
much more ,Dluble and and digeelihl. that the
nutritiys qualities are, on the Whole, much IN
creased. This change Is effected by partial Ter
meniator not unlike hat Of malt, by the con
version Of starch tosusar; 5ut the process must
be- checked at q certain point before suulnrss
take. place. by breaking tie bread. There l.
-t, another change, which tskts place IN bread
after it, removal from the oven, winch chemists
do not appear fully to unler,,aHl After he ~
mrl'ati0n Of yeast has proceeded to certain
degree it is suddenly and etf,Stually arrested bt
the heat o! the oven; after removal from the ov
en-, another process takes place during he cool
iug. hy which Il changes from a tough 10 an ensI
" frHbie state or loses the sufuess of is Crum b.
its rouri-hiny and digestive qualities heing great
" improved at the same time. This c'ange IN
texture and value has formerly been supposed t.
result from tie evaporation of moisture, and that
the super 'r untrtiye rarc uf stale bread Is uw
Ing to irs mure coucrntratiyc form from the eI
pu. SION of the water. Bnus,ngault has lately
performed a series Of experiments, Which show
that the change from a soft TO a brittle crunb /,
wholly independent of the amount Of water cun.
,anei in it, substance; but seems 70 depend on
some new arrangement Of tie PARTICLES too suit
10 for chemical test. 70 detect He placed - th-r
ul"mctrr IN the centre of large .'Gs thirteen
. ,tncuu- in diameter and FIVE and half Iuche.
thick lust taken hot from the oven. and found lie
, temperature about two hundred aud seven de
4 grees. or five degrees below boiling water, al
, though the heut Of the oven was much gretter
This comparatively low temperature was d.uO'
/ 'lr.s owing To- the presence OF water eunsltGlln'
, IN baked bread half the vr.h' Of the ruar ant
, which must prevent it, becoming heated higher
than two huud.pd and twelve degrees. The ior
, nation Of lhe c,u-t prevents The escape OF ihu
water. ard also lSud1 10 exclude ihr ln'rr''
heat hence an excessively ho; oven may, BY The
thlCs cr.stIt creates, actually prevent N. itor
, ouG u baking of the interior lhe hot LOAF, JUS
spoken of, weighed nearly seven pounds ami q
half IL was raced in room hw ing tempsra
turr of about ,Ity five degrees. /, required NJ
. less than twenty hlur hour. for the cnung to hs
). come completed, established, when its teItnr'
became "a Crnu bling ss other stale bread Du
rlsg the cooling il did no, lose q hoTdadh par
oJ rs Ie,Vht by driving. On the sixth day, vhe'
-, Il was very sta,p ts loss Of mostGre had not cx
ceCdcd one huniredth. Another experiment WI
, made for Transforming stale into new bread
II large loaf sI days old, was placed IN the o7s
, An hour after q rhormoue etcr placed IN is Gee
o tre, Indicated only ONE hundred aud hfy.s,I lie
:, 9 .ce.; vet the loaf on being cut was found a
i fresh as some Just baked although II had lo.t
small portion Of ito moisture. A third sIrer
~ mrnt WIS madc:--A cylindrical piece OF ol
,, bread was put into 4 tin case, corkei tight AZ
10 thus closely sealed wa. heated in hot water f.
c half m hour alta temperature of ons hunjre
l aud twenty five to one hundred and fmy d,
a grres; no alteration in moisture could, Of cours
"A take place II became as -uft and elastic ~ au
a iu.t taken from the oven. In twenty four hour
m It hocnme like half stale bread uvd IN forty eisl
! hours fully stale. This experiment was sever,
/. times repeated. with success in ihe same port,
e tread We mention all the experiments
ID Ir,of &C what wrut first stated, that the chem
e al urnts Of food are no, alone TO be take
n into consideration in Judging Of lis value; aud
ID the indispensable Necessity Of accurate erpcr
i ment, rather than chemical analysi., in TeI,l.r
n all important points IN practice, at the .ars tin
d that auny becomes most valuable auIl.I
Il Iry'