New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1855-03-21
A MODE OF IMPROVING BREAD.
BY PROF. LIEBlG.


Translated for The ". Y. Tdh1le
Il known toat the vegetable gluten OF the various
kinds Of grain undergoes change when moist; In .
fr,sh condition il is soft, elastic, and nsouble in
water but in contact with water it loses these proper
ties. If Kept few days uuder water lis Volume b
gradually increased until il desoves, forming thick
macil ,gnous fluid, which viii longer form orgh
with starch. The ability OF -four ~ form dough is
eeseniiallv lessentd BY the property OF vegetable
elp,,p 10 hold water and 10 place il in tina state Cor
example, 10 ghich il is contained in animal Tissues In
meat md in coagustsd white of egg, IN whica tbs
absorbed water does not mosten cry BODIES. The
Gluten Of grain in -four not recently ground under.
po.s charge suilsr 20 hat which II suffers when 10
a wet state, for the VI absorbs moisture fon the
au-heisg in a very high degree, water. sbso bng
substance; gradually the property OF the due Of
forming cough is lesseDed, and the quality of the
br. I'd made iherefrom ijored II is only by arf al
driving aud keeping from toe air that this de,erora
tp is prevented Ia re -four this change occurs a.
soon, perhaps scorer than IN wheat Hour.
About twenty four Years SGD tbs Belgian bakers
conn need ibe use of remedy, By means Of ~hich
bresn equa To- that msde from the free hes. best ,u
Wa maI ufscturtd from e0ur which. by itself, would
give opy damp heavy bread. This rensds con.
s.i.d Of addition Of ala Of sulphaieof copper
10 'he -four.
The .l.c ct Of both these subs sauces 10 the prepNs
ton of brss6 upon the fact h,t when warm they
form a chemical combination with The gluten lprev-
ou.ly msde souble 10 " ster aud chsoged th7fooy,l
Which restores to il all it, Lost properties IL is again
iIs,lubIe, ard csOsbls of holding water.
The RELATIONS of vegetable glaten to casene, with
which il bas many properties ia comnoo, ioduced
me 10 make sone experiments, whose oojec, wa 70
,.u CO both of the .ubs 4nces (suloha,s Of cooper
ard aiuu dele'erious 70 bea'th ana 10 the auui-
tjous properii.s Of bread by some substance having
the isme n. ct las regards the gluten bat devoid Of
iiiurioue qOaiues
Ills sulstspce is pure cold saturated lime water
II the lime water be- mixed si,h the -four intended for
dough and then the Yeast or iesven added thereto,
fI LafioD progresses IN the came manner ~ Ia the
ahser CO Of lime wsfer III at proOe time more ho1r
be added TO the " rsen or ernented dough and the
whole formed into losves ard bskeo AZ usual, Seet
beautiful fuegrsiDed elastic bread IL obtsined, OF
esqui,te tsste, which Is preferred by all who have
esi, n II cry lei 9Th Of time, TO aoy Oth.r
The proportion Of -four 20 lime ~.tar is 1875; that
IT, for loo bs -four tske 90 to % lbs or pine o! line
water. This qusLtity Of lime water does no, ssfce
for mixing ih- bread, and OF couree co nmon water
must be ADDED, "a much az ~ requisite.
As the sour taste OF bread is lost, much more SAT-
nav b. used to give II a psl-tabe Iaty.
Az TO the auoupt of line 10 the bresd | 10. OF line
il sufice for GO lbs of lime vstr. In bread pre-
pareo as sbove there is nearly the same amount OK
lime az is found in an Equal weight OF legdninous
stedf--(peas sbd ntars
Itnsy yet be established az physiological truth,
by interrogation ard experiment. that the our OF the
cereal grains IL wanting iD The property OF complete
uptrti0p ard from WHIST wa know thereof, the Cause
would Ct I'm a. lie 10 ite deficiency ia the LINE neces
cay the formation Of the bones. Tue cereal graios
contain pbOephOrlc hcld IN aDubdhDcs Dut tner cou-
TEN tar lees lime than the esunnous seeds. Ths
feet ny explsn many OF the phenomena Of diseases
observed among children in the country or 10 pre-
one il the food coussts principally Of breai; 80 IN
this correction the uie Of linesate- by physissns
NERVE stteDton.
TIE smount Of brad produced from given
quantity Of -four. is probsb'y increased in conss-
qUeJ ce Of increased wet. r.compOuDd. Fc0n - ID
Of -four, without line ater, seldom more tn 2i
of bread obtained 10 my house; the same qasn-
ti'y Of -four, baked With ID Of lime water, gave 20
h OF TO 90 II 10 OF Of good, well baked bresd.
Now SINCE according TO Hserens determinations, the
come quantity Of -four gives only 25 ID a5 o., the
IL Of wegbf in consequence Of the use OF lime
water, appears to NE inc ubitabe.
4s persoDs be familiar with the process OF
preparing lime Vatev, fec,pe for the d ADDE'S;
Take four Of lime and sslor Of distilled wsfss
First pouJ tte Of The upon the ne III tbsn
scd the remainder Of the water and we'll togsths cover
the vessel Immediately. soS set IL aside for three hours Keep
the sou,i get.I with the unds.olged lin stoppsrs1
glass bottles poor of The elsr qud ~hen 10 vsnfss M
Wster free from other obvious imputy mag "
en- ployea in this process without dalling Trans