Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1857-01-24
NJ | S C E L i A N Y.
FOoD-PHILosOPHY-BREAD.

There is no kind Of vegetable food more pal
atable, healthy and nutritious than good bread
made Of fermented wheat -four. And although
1t is not the most common bread used in every
country, yet we believe it is the most highly
esteemed by all. Where, or BY whom. eav-
ened bread was first discovered, is unknown.
The earliest history Informs us that the most
ancient ma,rons of Israel were acquainted with
it, but the name of the goud housewife who
made the first fermented wheaton loaf has not
been handed down in the olden chronicles. II
her name were known, she would certainly de-
serve the fist toast at all public dinners, (and
private ones too,) but since this is unknown.
we conjecture the discovery was made by acci.
dent; undoubtedly it never resulted from rea-
soning priori, as no one, naturally, would
suppose that the fermentation Of flour wa. any
thing but rotiing process, rendering il not on
ly useless, but positively injurious for human
food in any form.
A certain quantity Of flour is put into ves-
eel and mixed with certain quantity Of milk
warm water and little yeast then kneaded TO
IL proper consistency, exposed to a heat Of abou,
$50 Fab for few hours, when il rises, as i,
is termed, and is afterwards kneaded again with
sumo fresh flour, then put into an oven ant
baked it is then taken out in the form of loaves
called "baked wheaton bread" This is abou
all that is known generally of the philosophy
of brcad-making.
Chemists differ in opinion regarding the pri
mary cause Of fermentation; but il is know
that leaven induces this action in dough, AM
that alcohol and carbonic acid are formed there
by, the flour being decomposed aud passing of
in the form Of these substances. This is thu
reason why some have decried The use of leav
ened bread, because, they said, il was formed b.
wasting "some of the nulriment Of The -four.
But as none Of The nu,ricious part Of the hou
is driven of in fermentation only carbon AM
hydrogen-resp ratory subsiances-being dis
persed, their loss ia compensated by the i'm
proved healthGul qualify and pleasant taste o
such bread.
Raised bread made Of eiftrvescing salts, sue
as salera,us, is not So paatable, so healthy no
will it keep so long, as bread raised by feruer
tation. The public has oiieuiimes been cajole
by persons pretending TO make bread which cor
tanned all the allment Of flour that passes off q
spirit in fermened bread. A moments rehec
tion will convince any person that weight ia
weight iermented bread must contain the Grea
est amount Of nutrlment because unfernente
bread contains greater amount Of respirator
snbsiances-and as consequence, less Of III
nu,ricious.
One part of the philosophy Of bread.makin
and il is to this feature we wish more parti,
ularly to invite general attention is the mali
tanning Of the heat constantly above the boiliu
point of water The starch OF -four is nsol,
BILE in water at temperature 2l2s; it has
be well boiled before it becomes soluble, bl
when moistened with water and expos ed for
short time in an oven 10 heat of about 300
Fab, (nevcr below 2l2o at least, its nature
changed it becomes dextrine, vi ich is solub
in cold wafer, The heat OF every loaf of brea
placed in an oven must be equal to 2l29 Fa
at least, or it will not be properly baked, al
cannot be so easily digcsed heavy, impe
fectly baked bread is therefore not only unpal
liable, but also unhealthy.
The bakers of Paris have worldwide celej
rity for making beautiful fermen,ed brea,
Their skill and science are mostly displayed
managing the temperature of their ovens the
employ thermometers 10 indicate their heat, al
watch them with unceasing attention their
king heat is maintained from Gle TO 4O00 Fa
Scientific American