The Magnolia gazette. [volume] (Magnolia, Miss.) 1872-current, 1885-09-11
WHOLESOME BREAD.
The Newly Fermented. Article Unfit pIox
the Human Stomach.


The Newly Fermented. Article Unft pfor
the Human Stomach.
1t is an absurdity to demand that
loaf shall be of a required size, with no
regard to the amount Of real substance
contained, since the expansion is OBJ
tanned by oyer-fermentation. since this
fermentive process is one of decay and
putrefaction- allowed to proceed
sufficiently fart is evident that
large per cent of the nutritiye proper
ties of the grains must be destroyed,
the starch first. then portion of the
gluten, or the muscle-making element.
the Office of the starch being to pro-
mote animal heat more especially. By
a normal change in starch grape sugar
is evolved. giving natural sweetness
to the bread. When, however, this
fermentation is carried too far. border
ing on putrefaction, acetic acid is pro-
duced. to such an extent as to make it
unpalatable. in which case an alkali
must be used, but which can never re-
store the natural sweetness of the
grain. After such bread is a few hours
old. cold. it becomes unpalatable, dry
and insipid, from which fact it is pre-
ferred new.
| do not fear contradiction from any
respectable source when / say that new
fermented bread is unfit for the human
stomach, for the weak espec ally, and
it taken by the strong will soon pro-
duce weakness. As a general pr'nc'-
pie, it is not admissible till it has be n
baked twelve hours and not the best
till after twice that time. OF course it
changes or ripens more rapidly in
warm than in cold place, in warm or
hot weather being eatable in half the
time needed in the winter. One OBJ
lection to its use is the fact that in this
form there is danger of over-eating,
for the reason that it is more palatable
to the vitiated taste-and from its
softness may be swallowed more readi-
ly. OF course robbing it of the needed
| saliva, In this adhesive state-not
crumbling like old bread --its is not
thoroughly chcwed, and, il not, it can
not be well-mixed with the saliva. It
is also true that it will not digest
readily in this condition, aside fromthe
fact that such adhesive humps OF half
baked dough are not sufficiently pene-
trated by the gastric juice without
which its thorough digestion isimpos-
sible. In evidence of this. take mass
of new-bread, gently roll it into a
small ball and putin a glass of water,
| putting similar quaint tv of stale
bread, of the same kind, in also. The
last soon crumbles away and seeks a
level while the first remains in its form
for hours, reminding one of its state
in the stomach--..as hard as a bullet"
for long time resisting the act on of
the gastric juice, which must have sur
face, that it's natural effects may be
/ produced. All know that solid piece
OF any soluble article. as sugar, takes
very much hl6e%naered lenafer foFi sa 3 tth8,
as true of the Graham and such
bread the intermixture Of the coarser
parts of the gluten layer and the gen.
eral bran crust preventing this pecu-
liar adhesion. This is an important
argument in favor of such bread.
1t is also true that steaming stale
bread may have one OF the objections
of new breadth of being somewhat
| Yielding and adhesive-so much SO
that it will not crumble and
be made fine by given amount OF
chewing. OF course it is not as un.
wholesome as new fermented bread,
and yet it is we'll to notice that from
thefact that it is moist it will not be
as well mixed with the saliva as dry
stale bread and that it will not be
chewed as finely, while, from its pal
| atableness, there is danger of over
eating. 1t is best to take our brea6
dry enough to demand chewing ant
the mixing with it of the saliva, on,
design of which is to SO change til,
starch that it may be more easily di
gested.-Dr. Hanaford, in Code,
Rule.