Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1883-01-03
\ GRAIN OF WuEAT.-A "corn

A GRAIN OF WnEAT.-A "corn o.
wheat" is little thing, but marvelously
complex. Through the center or the ker
mel runs Il groove, so that horizontal
section is heart shf ped. Under II glass we
see that it is very composite in structure
| The outside layer or cuticle, which forms
the bran, is composed mainly of seles, the
mineral base of sand, which by means OF
potash in the soil is made soluble, and is
carried by the little veins of the wheat
plant and deposited with the woody tissue
| The nutriment in this triple coat is not
dgestible by the human stomach but is
excellent for cattle. The layer next inside
this is styled gluten. This is complex
substance and in the highest degree nutri-
/ tious, especially to the muscular tissues of
man. Gluten pure is composed mainly of
protein, which is he basis of the nitrogen.
GUS compounds albumen. tibrin and casein,
with a slight addition of sulphur. On this
layer depends largely the nutritive value
of wheat. When flour stands for some
time after grinding some of the gluten
changes its form to albumen, and thus inn
proves its bread.making quality, 80 that
the baker considers flour month old
better than the fresh ground This sub
stance is not strictly limited to this layer
of the grain, but is found both in the bran
and distributed through the starch.
Within this gluten layer lies the starch,
constituting the mass of the kernel. The
starch consists of minute granules about
.002 of an inch in diameter, The mueller
around which cluster these tiny granules
some think are gluten. This is certainly
true of oats. On the mingling of the glu-
ten with the starch depends the value of
wheat for making bread. For besides the
protein crude gluten contains sugar, gum
and soluble albumen. The decomposition
of sugar in fermentation produces carbon
ic acid, which becomes entangled in the
tenacious gluten, expands in the heat of
baking, and renders the loaf light and
spongy.
In the center of the kernel, when the
outer layer turns into the body and doub-
les around, forming an inner heart. shaped
section, lie the phosphates of soda, lime
and magnesia, which are the bono and
brain making elements of wheat In the
crease near the large end of the kernel
lies the germ, which, though rich in gluten,
contains oily and dark matter that Injuries
the color and quality of the flour and
should be removed. Over the germ is
thin scale-like pellicle easily removed with
the thumb nail, revealing the little germ
containing cell beneath. The germ, by
slight pressure may be removed, leaving
the cell, which, however, is coated with
oily matter which should also be kept out
Of the flour.
At the other end of the kernel is a sort
of fine brush appendage formed of numer.
Gus downy iilaments of slight salmon
tint. These are useful to the seed in the
ground as absorbents of moisture, but in
the -four impair both its color and flavor,
and should also be eliminated. This brush
end and the crease, with the wrinkled
surface of the grain, are grand dust and
dirt catchers. and large amount of the
machinery of our modern mills is for the
sole purpose Of cleaning the grain from
dirt, and freeing it of the bran, germ,
brush and oily matter which injure its
capacity for making white, and spongy
bread.-MiLler.