New Orleans daily crescent. [volume] ([New Orleans, La.]) 1851-1866, 1861-01-28
rev Process d making Bread.

~ 4 4. f (
There are some persons who rarely Or never eat
the ordinary bread of the bakers, deemng it indi-
gestlbie and containing injurious elements. The
ainmbsr NJ such persons would he greatly increased,
we think they could obtain good substitute
But in most cases it is, that none. Physicians
usually dlse0untenanee the use of hakers' bread
On the part Of persons having a tendency toward
Dyspepsia, which shows that they think it deleteri-
GUS 10 the general health. In many cases, the
flour being Indifferent and the fermentation bad,
the bread ii really unit to eat.
What is denominated % light bread u is caused
by the presence of earbonie acid gas generally
4 dhased through ii by means Of the fermentation
which i 9lndergoes before being baked. We're it
only use the gas subserves is to present greater
surface fer the action OF the gastric Juice in the
stomach and thus to promote digestion. But in
the process of fermentation, it is alleged that a
$pOrttaR of the flour i transformed into what is
called dextrine, absorbing part of its sugary or
ssarchy elements. TIE dextrine gives the bread a
dark color, which the bakers obyiate by the addi-
tfen of alum, non-nutricous and probably an
injurious substance in the stomach
Al avoid the fermenting process, and at the
same time to secure all the nutricols elements of
the grain an English physician, couple of years
ago introduced a new process of bread making to
the British public, an account of which was read
EoHle mouths ago before the British Association.
The new process consists in injecting among the
particles Of hourt water charged with carbonic
acid or soda water, BY means Of mechanical pres
sure applied by machinery The bread thus pro-
dHead is sslight,f' or g raisedn instantaneously
the pressure ii removed from the dough, the car
banie gas remains, and it is baked at once The
bread has been experimental on in Guys hospital,
as0Idnn. with very gratifying results. i is made
entirely by machinery; aud DR.. Dauglish, the in
HenI0s at the new process, claims for it neFu deci
tief among tHe5e ges are first,
and " Eapldity in making bread; second, no de-
@rsefatien in the Hour; third, certainty and uni
forfnity in The process; fourth, less loss of nutri
tive matter; ffths economy--a better article Of
bread can. it Is alleged, be made with less money
than paid .aId, sixth the bread is of suDer-
ior AAyor.
The inventor has a long paper ON the subject in
q late number Of British medical journal, which
We iind Reproduced in the American journal of
Science, and from which we CLEAN these facts.
He attempts to show that the fermentation pro-
cess Of making bread from flour destroys part of
ts nntriment, and this s te real reason that the
Seotchman can live and perform the hardest !
mammal laborupon oatmeal, which the Englishman ,
ok the FreneAman cannot do on wheat bread | .
From some experiments made by French chem
st, It appears that substance which he names | :
cerealin, which is a powerful dissogent, is de- :
sfFayea bY fermentation that the assiInatng Z
process of nature takes place but very inpersectly
and the System, consequently, fails to receive that
punishment from the food which it would receive
4 the cerean were id active operation Dr. Dau.
glisl declares that Very remarkable cures have
seea effected simply BY the ordinary use of the y y
Dread made ny the new process. The worst forms
d dyspepsia, appears, yield TO it at once, and it
5 particularly beneficial to children
A lf ail these advantages attend the use of the
aign pressure made soda bread, we trust that it
Vii be speedily introduced to the public of this Al
;aantry, where there is more dyspepsia, probably
aceoraing to the population, than in any other. ),