New-York tribune., 1869-01-07
NEwvoRK DAILY TRIBUNE. THURSDAY. JANUARY T. 1863

q
placed condition to have NO affinity ioi S aS1sP Tto
moisture and thus duting 1t with dry powder, En- ne
spGSR ssy mixed Th og
bicarbonate OF soda was added In quantity l as init
maely mixed. there produced what might pq Gaeu
selfrang or sefeayenlns our 8n acd Would dis
solve and combine with the soda 70 d~n@S
the car9oniG aeid & and a., paa pun IN UP Re bread There
remained thing The phosphorc aclu IN ,o I
NAL wheat ge aay witH y per cent Is phos
phorc acid, and about thirty per cent is potassa, ,ca
snd ron That my se{ieavenIng flour might contain
phosphate OF potassa, prepared my phospnorlc aei, d
TDbospSte Of lime added chloride Of potassium self
eavening flour, which, beside furnishing phosphate 9,
acid The hydrochoric acid being more soluble, acted
more promptly tho bicarbonate Of soda, producing
carbonc acid to initiate the dough Thus constituted the
selfasng -four has in most respects very nearly 1g
the inferior color, and the liability to rapidly
sour OF the whole wheaton meal, o, you vou %,1 an
extract from letter Of Baron Lebg, TO whom the world
has given great attention to this subject lie wrote
some time since as follows " colstaer MIs ore o.
scerain tGiGe mHtirs raieof og iciA be merea:ed
ten @ cent 6 go phosphate 6ega @ Rsra n o, g'a ,aeat f
dc had been nerea:ed Sg mdt a9 t, nMG onI6t .0n 70
See let me direct Your attention to two or three ponts,
which have been regarded Obscnrebnt when mas Deen
my fortune in some degree 10 clear up what are the
already seen that the flour Of gluten and
starch aud glanced tho changes produced by femen
ation. Whom starch is examined with the microscope:
II is found to consist OF ltto sacs sometimes groups o
them aggregated together which sacs arc composed OF
homogeneous membrane suggesting GoiIodioa M s,orc IN
proper are deposited. III you subject thlh s,arch
saes TO heat they burst open, and then II tho taien
dr S fSG saTdh IN or Of ucSss This diagram viii
illustrate what have said IT. In THIS condition OF mu
hard transparent CLASSY substance which requires con
siderable time TO again dissolve IN water now, ths
out We see at once the necessity OF heating the LOAF IN
the process OF baking to temperature OF 2l;o through
ules osencd aud resolved into mueiage 10 render INC
bread gaaabe The hat must t fnrogn3ms s
hghtnoss OF the bread and finally It Is essential 70 ar
do TO the outside Of the Loaf 1t achydrates and sens
the gluten Of course. But does more roasts tho
gluten and starch at and near the surface giving rise 10
grateful aromas and beautiful reddish TINT IL not car
red far. The starch becomes ductrne or British
gum. and tho loaf arched over to prevent the coaps
lug Of tho loaf which heat and the last effects Ol Ter
mentaon have expanded a. 70 ms ini nld GapaGS pa,c
carefully regulated heat will produce on Dreau ana pastry
TO asSaD'ar. body discovered by Reehenbaoh. once
obtained liquid OF an eIqulste r0sahhe SoioI " % us
tng dried flour with soda lime 1t ts probable That TINS
bTcs Yo " Know or at least ali who have ever had
anything to do with the baking OF bread now hazardous
the oven IL should bo instantly removed. you
aware IL this is neglected. the surface OF the loaf
becomes moist and adhesive This is due to the forna
on OF roasted starch Brsh gum In the crust Az tho
conclusion OF the baking process the lol Is renaihg
steam coudenses water at the surface OF the oa ana
hqunes the roasted starch converting y INTO mueiIase
useful arts. discovered II is sald Dy acedeht
Touring mill somewhere IN England burned down ana
nuanies OF wheat were roasted II noticed that tho
that drained away from one or the pies OF Ioaseu
wheat sticky. When the British Government inst-
tinted tho penny post aud tho OF etersamps the
Office Department used this muoage TO secure the
adhesion Of the stamps This great ana
some persons TO whom, TO the general public the ma
OF the adhesive material was no! En9Wn sought 10
nud out the secret The Government officers were ret
cent At length an enterprsng contributor 70 provn-
rial had revealed In the stamps the presence of-arseno
The newspaper article ran the r0unds oi the pres ana 80
alarmed the people who had been innocenty applying
their tongues 70 the gummed surfaces that the Govern
compelled 10 come out with the statement that
culIar quality which bread acquires after day or two
which recognize IN calling IL sac IL IS sara To 30
more healthy than fresh bread Such bread may be fresh
cnod by placing it fer few moments IN an oven or by
toasng Let tell yon why It is believed to be more
healthy though less Palaabe Fermened bread at the
temperature Of 22 degrees sti contains the germs OF
iernent II taken into senSios We sonaTn hs wi,s SUI
ducng spores seeds md their way into the circulation
e. S OF are oonosyed to be
mainly dynamcthat IS one complex body falling apar.
separates 1t into less complex forms This Is no more true
OF the OF fement In the percussion which ashes
sugar into alcohol aud earbone acd than u Is believed
OF ferment In breaking mp the delicate and elaborate
Isesop II the bread be left to dry and become cold
most these Of ferment plants die In moist aud
sides ho bread becomes covered with and penetrated by
mold, which Is kindred vegetable orsaniAm gam m may
out the Of fement may be eaten While fresh aud hot
with impunty. IL is no moro likely to do harm TO any
digestive apparatus, however sentative than hot beet
steak. Moreover 1t Is much less liable TO mold IN damp
weather. But what Is stale breadf Boussingauf some
years ago. undertook the solution OF this problem Ho
first showed that 10 become stale was not necessarily as
Weight as Of water He cooled bread in hermctcay
sealed spaces and II became stale He then sealed stale
In metallic tube and heated IT, 10 became fresh,
and again stale cooling Herepeaed the process In all
forty times with the sample alternately heating and
COOLING and with the last heating became fresh and with
the last cooling 10 became stale He concluded from HIS
experiments that there was what he called molecular
change taking place in tho crumb when became stale
and again when became fresh and he thought he had
explained IL. Thenard who listened To Bous,ngaults
paper before the Academy. suggested that bread was
hydate from which water was driven out by heat. and
SsS s H e be
dryer Of the two Neither explanation was satisfactory
moderate heat would efpel water aud that on cooling
This water wa. S1 3 ssfP s INTO s dS HT ~ ss 3, ae
The stale crumb may DO regarded as fraaework OF
readily dissolved by saliva OF course, when Sten into
the mouth, 1t requires time before itbecomes eribs and
up In the mouth by virtue OF It's capillary action But by
heating, the water OF hydraon OF the gluten is driven
ened and rendered flexible, and the whole crumb
recovering the spongeke elasticity OF fresh bread Yields
this. placed In glass tube quantity OF gluten, aud
in water and beheld few moments later moisture
condense the interior Of the upper end OF the tnbe
after few hours, the m OF moisture had disappeared
Water had been drvon out from the gluten by heat aud
quantity Of gluten in the bottom Of tube above il tuft
Of cotton and above the csttCn quantity o. Loose shay
moisture was given OF from the gluten IL would pcne-
tate tho space occupied by the shayings half query
the starch aud make 1t adhesive III this condition the
starch shsyngs would be gummed fast 20 the glass and
It woud longer be possible to shake them about The
experiment realized my expectations The solution.
then, OF the question OF the difference between stale
and fresh bread IL this The gluten Is dshgdrated
by heat IN nesherin0 and he pd.sr driren
the dried Starch tchtch Us gluten.
Thus softenod ne crtnb pdiadbe on cooling,
re irar 10 p,dra,ri from the starch ,ckieh Is rendered