Wichita eagle. [volume] (Wichita, Kan.) 1883-1888, 1885-11-06
THE BREAD WE EAT.
A GOOD ARTICLE PRODUCED ONLY
FROM A GOOD FLOUR.
Inadequacy Of White Broad to Sustais
Life-Bread Made from the Entire
Wheat More NutritiOus-Con-
corning Stale Bread.


1
What is good bread, As to its compo'-
ton, it will be made from flour that is RIA
in gluten, in phosphates and in starch; as 10
its making and baking, that is too large
| subject Tor thi, paper. The proportions OF
the constituents have named vary much
with different grains. and much even be-
| tween different varieties OF the same grain.
: The so-callod strength Of wheat, the quail
| ity which gives it lightness, is caused by the
| gluten; in winter wheat this varies from
| to IA or Is per cent The fours that are
rich in starch. known as apastry flours." do
not easily make light bread. Lastly, the
nutrit.ve salts of wheat, the phosphates, are
the same a that found i'll meat, namely,
comp unls OF phosphoric acid with lime,
| potas a, iron ami maynesin- THESE con'tit-
uen,s make up the peeled wheat grain, ard
these, with due addition OF water and Of
| salt, AMI with no subtraction from them, as
in the ordinary process Of milling, make
| good bread.
From what are we to make this breadf
Not from coarse, unbolted -four; not from
| bolte -four mixed with bran. such as is
| often paimsj Off on the consumer Is era
ham -four" Such bread is fit only for the
stomachs OF herbiverous animals good
bread can only lie produced from good
-four A COOL flour must contain all the
nutriment and none of the inert silicious
coverings Of the grain. The best -four then,
is made from u peeled wheat, i. e., wheat
from which the outer bran coats have been
| removed before pulver zing it.
But such -four will not be white. And
why. Because it contains the gluten and
tie phosplates which form the exteri r
shell OF the grain. The gluten anu phoi-
hat. as.ansials nF fha nutritious
bread.
Now what do we get in the fine white -four
which is the popular thing with most con-
sumers. We get good fool, but one which
has been plurdered Of partc the phosphates
and tie gluten, and one which il therefore
less nutritious and less strengthening than
that made OF the whole grain, les t e silex
coating, the peeled wheat flour. The whitest
bread is mainly composed Of starch, and
starch, while a valuable food, is not one
which is sufficient n its,lf to furnish the
ideal bread. MagSndie proved, once for all,
that bread made from the entirs wheat was
more nutritious than that made from rs-
fins -four. He fed dogs upon white bread,
and they died; he fe1 other dogs upon
bread made from the whole grain, and they
lived in good health
The peasants Of all Europe habitually eat
brown bread-that il, bread made from tina
whole wheat grain-ani the use OF this
bread has extended to q great number Of the
middle cassc' especially in France, where
they have quick sense OF what Is good to
eat During a recent visit to that country
was struck by the great prevalence OF
brown bread and the Absence Of white in all
places outside Of Paris. France is one of
the great wheat pro lucing countries, pro-
ducing in 1882 nearly three-fourths as much
a we did and the economy of food in Using
the whole grain is very considerable.
With US number OF such fours arc in
the market. The Nv W. W. W. Entire
Wheat, is such -four; the -four marked
@l2D" in Professor W. IL Brewers census
report is another; the peeled VIII sat Flour
i another; the "Steam Cooked Hulled A. B.
c. White Wheat is another The shredded
oats and maize, the wheat germ, the wheat
faxes and oat flakes OF various makers, the
steam cooked "A. b. c. Barley Food" are
also excellent preparations. because they ART
not starch, aud are scientifically prepared.
A certain education of the eye is required
to reconcile those vino have been brought
up on white bread to take kindly to the dark.
Blu. entire wheat bread may be made just
a light Is any other, and it has favor
which will be preferred to any other by
delicate palate Some of the cereal foods
have mentioned are partly cooked by steam
heat during the process Of manufacture,
and are 50 much the more convenient
for the housekeeper; this Is the case
with some of the breakfast dishes, as thu
shredded oats and maize Oats have great
nutritivs value; and any of the prepare
tons named represent nearly the whole
value of the grain The peeled wheat -four
is an article which one could use all his life,
a.d need no other breadstuff except for
yaristy's sake.
The more especially delicate breads, such
as the Vienna Semmel- Brod, famous tine
world over, are not produced in perfection
here; the Austrian grain, the climate the
baking processes, are not the same as ours.
"a rich, reddish brown crust, a delicately
shaded, yellowi,h white crumb, always
light, evenly porous, free from acidity in
taste or aroma, family sweet, without tie
addition of saccharine matter, slightly and
pleasantly fragrant, and never cloying upon
the appetite"-who that has been to Vienna
will forget the @Kaiser-Semmer thus &C.
curately ami invitingly described In it the
necessity ami the luxury Of cereal food are
combined Nothing can be more delicious
than those rolls: they are worth a journey
to Vienna. And yet the peeled wheat flour
makes bread which is better, because q
completer food. l may add that with such
well glutenized flour no night work is
needed. The dough, or sponge, must be set
Immediately after breakfast; the -four is
very thick, and the baking should be done
BY the middle of the afternoon.
What Is stale breadi The stale crumb."
Gays Professor H5rsford, who has expert.
mented upon this matter, "may be regarded
a a frame work of gluten, coated with
CLASSY. dried starch. not readily dissolved
by the saliva; but by heating. the watery
hyirstion OF the gluten is driven out, the
starch /, moiste ned, and the whole crumb,
recovering the elasticity Of fresh bread is
palatable Ga cooling. the water /, with
drawn from tho starch, and restored TO the
gluten. ard tho bread becomes stale" Now,
as stale bread is ths most digsstible. 1t de-
servesto be restored to paiatability, and
this is easily done by relocating it, a. We
have seen. II should be done in a covered
dish. 80 as TO prevent undue los, Of moist
ure Thus relocated, it renews its youth
but does not resume the qualities that make
fresh bread indige.tible 1t is thus possible
to combine the taste OF fresh bread with tie
virtues OF stall, bread, and the experiment
is one that should b familiar In every house
where cereal foods cont nue. to DO the star