National Republican. (Washington City (D.C.)) 1872-1888, 1874-12-02
COMPOSITION OF WHEAT.
INTERESTING ANALYSIS By an OLD
MILLER.

SECTEU-MATERIALS THAT ENTER INTO
ITS COMPOSITION AND THEIR RELATIVE
VALUE HOW WHEAT Is CONVERTED
INTO FLOUR.
Our reporter lately formed the acquaintance Of
a veteran miller, who has had q wonderful expe-
rence in milling, both in this country and Europe,
and who possesses not only practical but scien-
tific knowledge Of the business; and our reporter
thus relates q conversation which will be Of gen.
ersl interest," not only to the professional miller
and -four merchant, but to the general reader
as well:
My new friend, most genial gentleman, at my
request for some information in detail relative to
the science Of -four making by the old and new
processes replied that millers were the most ego
tisticaI class of men in any community, and that
each enc, in his own estimation, knows more than
all the rest, and must, therefore, excuse any
seeming weakness Of that nature. We Will give
the miiler's own statement: Did you ever see q
really see q grain of wheat venture the Asser-
ton, without fear Of insulting your intelligence
that you never did and that Few practical mtllers
have ever seen o grain of wheat, as we shall now
look at It. II you will give me few moments Of
your attention will show you that grain Of
wheat, as usually ground into -four, differs mate
Let us take this little kernel and look at its
structure and composition. Down the middle Of
or groove, SO that bycutting it in two we have
heart-shaped section, which you will see by the
aid Of microscope is composed Of different mate
rails On the outside there is dry husk or cutcle,
which you may the better discover by soaking the
berry moment in your mouth to separate 1t
from the bran beneath, which chemical analysis
will show you is composed largely of slick, or
what is commonly called quartz. This has been
dissolved by potash and water in the soil carried
up through the veins Of the living plant and or
ganiZed with other matter into the Hquous or
woody tissue or bark covering the bran proper.
This is not in itself nutritious as food, but as
wheat is ordinarily ground, much nutrltiVe mat
fer nd IN gO m he 81
to animals Immediately beneath the bran is q
substance chemically styled gluten, and which
is complex substance containing three ingre-
dients called glaiadin, gluten, and hbrin, all nu-
tritiOus in the highest degree, and when obtained
in its Purest form It may be considered as consist
ing almost entirely Of protein with small guam
tity Of sulphur. Now protein is the basis of albu
men, fbrin, and cusein, all Of which are most i'm
portant elements In the animal economy; and as
such IN exceedingly valuable substance as a
nutritive element, and II is therefore Of the high
est Importance that as much of it as possible
should be obtained in the flour ground from
wheat will show you bye and bye how this
may be accomplished.
Now, upon the presence of sufficient gluten in
the -four depends the production of good bread;
for beside the substances above mentioned the
gluten contains sugar, gum, and soluble albu-
men. The decomposition of the sugar during
the fermentation and reconciliation of q portion
of its elements into carbonic acid and alcohol is
what raises the bread and gives to 1t its lightness
and sponginess. For the carbonie acid gas be-
coming imprisoned in large proportion Of soluble
albumen, expandsby the heat in baking, and in
fates myriad OF bubbles throughout the loaf,
the albumen in the walls Of which, when acted
upon by heat, hafdens so as to retain their form,
thus rendering porous, absorbent and digestible
what, if the gluten was insufficient, would be
heavy, sodden, indigestible clOd.
The gluten, however, is not confined to the
layer underneath the bran, but is found distrib-
Uted throughout the mass Of starch in the body or
heart Of the berry, from which it may be sepa-
rated mechanically by grinding high-that is
with the running milestone well up-and proper
boiling and separating from all extraneous mat
ter. Gluten thus obtained is beautiful granu-
lar substance, Of very light, creamy white tint;
each little granule of which is nearly spherical
1t, of course, contains portion Of starch which is
not objectionable. when reground and 6olted
makes very white, light and most nutritious
bread.
Within the layer of crude gluten, near the CEN
tire Of the kernel, lies the starch In the form OF
minute granules, about the hye-hundreth part Of
an inch. In diameter, but so massed that they are
only discOveTable under microscope Of high mag
plying power. Under glass Of moderate power,
as you now see 1t, this portion Of q section of q
wheat kernel presents an imperfect appearance,
in which the membranous tissue envelopes and
encloses the granules Of starch and gluten. 1t is
alleged BY some that the gluten gTanules form
nuclei upon which cluster the starch gTanules in
groups, but such, / think, is not the case, al
may be, 1t is certain that the gluten is found
nearly free from starch in the region Of the kerr
centre of the kernel, or under the cavity Of the
section, lie the phosphates, soda, |
lime and magnesia, which supply bone and brain,
making elements to the -four Of wheat, underlY
ing the btan at the place Indicated encroaching
upon and somewhat mingled with the gluten.
In the manufacture Of -four It is necessary to
with the least possible waste from all foreign and
extraneous matters which might deteriOrate the
quality Of the -four. I must call your attention
again To the kernel Of wheat as It usually enters
the hopper in the ordinary system Of grinding.
You VIII discover upon one end Of the kernel the
location Of tine germ, over which lies a thin pei
the thumbnail so as TO reveal the germ, which lies
hidden in q little cell underneath. You see this
germ is broken off BY slight pressure, leaving
cell is coated with an oily So distance which should
not enter into the composition Of the -four, and
the Oleaginous properties Of which are easily dis
eoverable by pressing 1t between the thumb
nails. You see that upon this end OF the kernel
are three things which should not enter into the
hoqr, namely, the scale over the germ, the germ
and the oily matter in the germ-cell or cavity.
Now, turn your attention to the other end Of the
kernel, on which is peculiar and interesting ap-
Il numerous doTny fiiaments Or delicate Salmon
tint. Whom the seed is planted this brush per-
forms the useful office Of gathering up moisture
ing decay and facilitating its examinations; and
although il has its office in the reproduction Of the
grain, the less Of 1t that Is permitted to enter into
The -four the better, as 1t has no value as nutr-
i've element. ard Its presence not only renders
the -four dark in color, but imparts certain
1avOr which detracts from its sweetness. TINS is
another impurity which should be eliminated,
microscopic examination also shows that in the
bTush-end and upon the Wrinkled or barky ex-
terror surface ofthe grain or berry Of wheat accu
nulate greater or less quantities Of dust and dirt
during the process of harvesting, threshing and
moving, and this dirt, or ''smut, is highly detr
mental to the color and quality Of -four into
which it enters In the usual process Of grinding,
the wheat not having eliminated from it the five
named extraneous matters to any considerable
degree, these particles Of foreign matter are
ground to powder by the stones, and large pOr-
tbrOm uh ha hi fnr 10
reveals these impurities in the form
Of minute specks Of different colors, many Of
them black particles OF eaItny matter, but LGr
and the cutiele Of the bran. The larger part,
however, Of this foreign matter passes of in the
which comprise the great bulk Of the
gluten Of the wheat before referred to- leaving
The first bolt of the -four, or what is known as
- family -four" comprised largely Of starch.
This middling rs is usually regrOund and bOlted,
and from it is made an extra, or 'superlatiye,"
brand, conta ming the greater part Of the gluten,
but greatly Ceterforated, In consequence of the
large proper ion OF extraneous matter ground
with ii.
The difference in the purity Of -four from these
foreign matters is discOVerab.e by three separate
tests. Place the different specimens to be COM
pared close together upon table or board, and
press them smooth with an ivory spatula, and
The impurities will be readily diseerned. If the
-four be worked mp into a dough-ban with pure
water, the color Of the dough Will give the same
Indication. The usual iodine test reveals dis
linetly the pure and the impure Hour in the diff
Two separate and distinct kinds OF machinery
have, within a few years past, been invented for
the purpose Of Kidding the -four from the inpur-
ties have mentioned. The first, known as the
necorticator, which, as Its name implies, removes
these troublesome parts from the kernel by
before grinding. This machine has
given general satisfaction wherever it has been
put into operation, though it is comparatively
little used as yet. The other machine referred to
Is known as Middlings Purifier, and some thirty
Or forty different patents, have been issued de-
signed to effect a publication Of the middlings, or
separation Of the granules Of gluten from the
several impurities referred to. Most of these
purifiers have proved wholly or in part incapable
Of prod ucing the desired result but know Of one
which / believe answers fully the expectation Of
all who have tested its workings, and truthIully
answers the name it bears. If you will spare the
time tomorrow, will take you to the mill in
where it is in operation and explain
and exhibit to you the principles Of its operation
and the practical test Of its workings.
We accepted.
THE WASHINGTON MONUMENT.
Since our last report the following additional