The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1883-07-13
Something About Bread.Making.

By the process OF bread-making IL IL IN
tended 10 convert the -four OF certain grains
into cellular structure, in which II Is most
easily chewed, saturated with the fluids OF
the mouth, and digested. In order 10 ar
rive at this end, alcoholic fermentation Is
resorted to from olden times, by intro.
ducing the same in the dough by means OF
brewers yeast. Thus q small part OF the
flour Is converted into glucose, when
again is transformed into alcohol and car
bonic acid. The former Is recognized by
its peculiar yinous odor. exhaled by the
loaves when sufficiently raised. Both gases
produce the raising OF the dough-. e.,
The porous and spongy appearance.
nv This fermentation the -four not only
loses weight, but the bread also attains
qualities which may iniure the process OF
digestion.
In order to evade these inconvenience
chemists have long ago searched, to impart
the spongy structure OF the dough by other
means than yeast, respectively by sub
stances evolving gaseous bodies, or which.
in the oven are transformed into gases
themselves. To the best-known belong
the bicarbonate OF soda and cream OF tar
tar. certainly well known to all house
wives. And with regard to most OF the
baking-powders OF the trade they are
mainly preparations containing these SUBJ
stances. However, it cannot be said Of
any OF them that they exert beneficial in
fuence on the system, not to speak OF the
authorizations, to which most of them have
lately been subjected.
We are glad to learn that Professor f..
n. Horsford. of Cambridge, Mass, who
held the chair Of chemistry in Harvard
University, invented some time since a
baking preparation forming an exception
to those spoken OF. which has already at
tanned universal reputation.
The idea by which Professor HOrsford
was guided was not only to furnish a sub
stitute for brewers yeast, but also to pro-
vide those nutritious constituents OF the
flour lost in the bran in the process of bolt
ing. These are the sO-caled phosphates,
which are also the nutritive salts OF meat,
and OF the utmost importance for the build
ing up OF the organism. II we take into
consideration that the nutritive value Of
wheaton flour Is from twelve to fifteen per
cent. less than OF the wheat grain, and that
this loss is now restored by Professor
Horsford's invention, then we must look
upon il as OF the greatest national econo-
UlC importance. AS Juslus NOH llitDlB
said: "Thc result Is the same as if the fer
tility of our wheat-fields had been in
creased by one seventh or one eighth"
Among the other advantages which the
use of Horsford's Bread Preparation pre-
sents, are:
/. The saving OF time. Bread can be
prepared for the oven within few minutes.
while with the old method rs many hours
are necessary.
2. The bread is Of q nicer appearance
than that ordinarily obtained from the
baker; it retains its moisture longer, and
is less inclined to mould.
3. 1t may be eaten warm without lief
fects, and is better digested than ordinary
bread.
4. The result is always a uniform one,
without requiring particular skill. Every
lady and girl will soon have learned to
bake kind Of bread tasting in every way
more agreeable, and which is more advan-
tageous as nutriment than the one OF an
experienced baker who works in the old
way.
Fer sale by all grocers.