The Kalida venture. [volume] (Kalida, Ohio) 1841-1865, 1854-04-21

Of lis nntilivo and fai,ening qualiiies.-
Thus. IN re fining our Alur TO iha uimos
possible ex,entwe diminish ,ome what III
value for food. The rhospbatcs Of The
ash also lie TO q great degree in the skin
Tlese substances seem all 10 be col,
lccted here for the benefit Of The young
shoot. When il first sialie, and until i,
appears above the surface and expands
i'e first true leaves, II has TO depend fol
nutrlmeut on the stores already provided
in the seed, These have been prepared
uvt only, but deposited in that part Of The
seed most near TO the germ, SO that its
nounshment may be easily and readily
obtained. a, ss aj8ii8 "a ta
The best fine -four contains about 70
lbs Of starch in each hundred. The res
idue Of the one hundred lbs. consists Of
10 or IL lbs. gluten, 6 TO s lbs. sugar and
gum, 10 TO IA lbs. Of water, and little
oil. na
Gluten, as has been mentioned, swells
up TO great bulk when heated, and be-
comes full OF holes. The same thing
takes place in the baking Of bread. l'is
the gluten that gives tenacity TO the
dough, go that when bubbles of gas are
liberated during the fermentation produ>
'ced by yeast, the gluten stretches as il
expands, and thus leaves the baked bread
light and full Of little holes. Flour which
contains much gluten, is that which is or
dinarily called strong. s sed
Ths lime Of cutting grain very scnsibly
affects the proportion Of fine -four and
bran yielded by samples of it. Careful
experiments have shown, with regard 10
wheat, that when CT. from 10 TO ID days
before il is fully ripe, The grain not only
weighs heavier but measures more: il is
positively better in quality, producing q
larger proportion Of fine -four 10 the bush
el. When the grain is in the milk, there
is but little woody fibre ;nearly everything
is starch, gluten, sugar, etc, with large
percentage Of water II cut 10 Or l2
days before full ripeness, the proportion
Of woody 6bre is still small; bu, as the
grain rpens, the thickness Of skin rapidly
increases, woody fibre being formed a,
the expense of the starch and sugar; ;hese
must obviously diminish in a correspond
ing degree, the quality Of the grain being
Of course injured. The same thug is
true asto all Of the other grains.
Il has been stated that what is ordlna-
rily called dry hour, contains from 10 TO
l6 per cent of water. When made into
bread and baked, il retains this, and abb
sorbs in addition much larget quantity.
Prof. Johnston gives, as the result OF
some trials made in his laboratory on
broad one day old, the large proportion
Of 45 lbs Of water in 100 lbs. Of bread.
Dumas found As per cent in bread at Par
is. This is much more than is usually
supposed possible, yet there is every rea>
son TO consider the above determination
correct. We may then conclude that ev-
cry 100 lbs. OF bread, in the ordinary
state as we use il, contains from 80 TO 45
lbs. of water. Strong -four, that which
was mentioned as containing much glu,-
en-, and rising we'll in bread, will absorb
and retain still larger amount OF water:
il is, herefore, most profitable to The ba>
ker. % 4 e77at5tH 9tawes
Ryo flourmore nearly resembles whea.
ten -four in its composition than any oth>
er; it has, however, more of certain gum
my and sugary substances, which make
il tenacious, and also impari a sweeiish
taste. In baking all graina and roots
which have much starcliin in them. GER
tain change takes place in their chemical
composition. i.
If starch be taken and exposed TO a
carefully graduated heat for a few days,it
will be found TO have changed its clarac.
ter, to have become partially soluble in
water,and also lille sweet. BY tho ac-
lien OF heat il has been converted into a
species Of sweetish gum, called deetrine
This is the change which occurs in ba>
king; portion Of the starch is altered in.
10 this gum OF dexirine, communicating
the sweetisll taste which is observable in
good bread. BY baking, then, -four be-
comcs more nutritious, aud more easily
digestible, because more soluble. This
alteration happens probably in baking any
grain,b as wheat and rye are more used
for making bread than any other grains,
we are better acquainted with the trans-
formations which occur in them through
the agency Of heat.