The new North-west., 1885-10-23
THE BREAD WE EAT.
A GOOD ARTICLE PRODUCED ONLY
FROM A GOOD FLOUR
Inadequacy Of White Bread to Sustain
Life-Bread Made from, tho Entire
Wheat More Nutritious Con-
cerning Stale Bread.
nr, T NJ coan in Harper,, week,v,l

tion, it will be made from -four that is rich
in gluten, in phosphates and in starch; as to
its making and baking, that Is too large q
subject for this 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-called strength" of wheat, the quail
ity which gives 1t 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 "pastry fiours," do
not easily make light bread. Lastly, the
nutritive salts Of wheat, the phosphates, are
the same as that found in meat, namely,
compounds OF phosphoric acid with lime,
potassa, iron and magnesia- These constit-
uents make up the peeled wheat grain, and
these with due addition Of water and Of
salt, and with no subtraction from them, as
In the ordinary process Of milling, make
good bread.
From what are we to make this breadi
Not from coarse unboltsd -four; not from
bolted -four mixed with bran, such as Is
often palmed Off on tbs consumer as ezra
ham -four" Such bread is fit only for the
stomachs Of herbiverous animals. A good
bread can only be produced from q good
-four. A good -four must contain all the
nutriment and none of the inert silicious
coverings Of the grain. The best -four then,
is made from a peeled wheat, l. e., wheat
from which the outer bran coats have been
removed before pulverizng it
But such -four will not be white. And
whyf Because it contains the gluten and
the phosphates which form tho exterior
shell Of the grain. Tho gluten and phos-
pilates are essentials Of the most nutritious
bread.
Now what do we get in the fine white -four
which is the popular thing with most con-
sumersl We get good fool, but one which
has been plundered Of part of the phosphatss
and the gluten, and one which Is therefore
less nutritious and less strengthening than
that made Of the whole grain, less the slick
coating, the peeled wheat -four The whitest
bread Is mainly composed Of starch, and
starch, while valuable food, is not one
which is sufficient in itself to furnish the
ideal bread. Magendis proved, once for all,
that bread made from the entire wheat was
more nutritious than that made from re-
fined -four. He fed dogs upon white bread,
and they died; he fsl other dogs upon
bread made from tho whole grain, and they
lived in good health
The peasants Of all Europe habitually eat
brown bread-that Is, bread made from the
whole wheat grain-and the use Of this
bread has extended to a great number Of the
middle classos, especially in France, where
they have quick sense Of what Is good to
eat During 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 producing countries, pro-
ducing in 1882 nearly three-fourths as much
as we did, and the economy Of food in using
the whole grain is very considerable.
With us q number OF such fours are In
the market The "W. w. w. w. Entire
Wheat" Is such -four; the -four marked
112O" in Professor w. H Brewers census
report is another; the "Peeled Whsat Flour"
is another; the @Steam Cooked Hulled A. B.
c. White Wheat" Is another The shredded
oats and maize, the wheat germ, the wheat
flakes and oat flakes of various makers, the
steam cooked "A. B. c. Barley Food" are
also excellent preparations because they are
not starch, and are scientifically prepared.
A certain education Of the eye Is required
to reconcile those who have been brought
up on white bread to take kindly to the dark.
But entire wheat bread may be made just
as light as any other, and it has flavor
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 SO much the more convenient
for the housekseper; this Is the case
with some Of the breakfast dishes, as the
shredded oats and maize Oats have great
nutritive value; and any Of the prepara-
tions named represent nearly the whole
value Of the grain. The peeled wheat -four
Is an article which one could use all his life,
and need no other breadstuff except for
variety's sake.
The more especially delicate breads, such
as the Vienna Semmel Brod, famous the
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, q deiicately
shaded, yellowish white crumb, always
light, evenly porous, free from acidity In
taste or aroma, family sweet, without the
addition Of saccharine matter, slightly and
pleasantly fragrant, and never cloying upon
the appetits"-- who that has been to Vienna
will forget the "Kaiser- Semmsp thus ac-
curately and invitingly describedi In it the
necessity and the luxury Of cereal food are
combined. Nothing can be moro delicious
than those rolls; they are worth q journey
to Vienna. And yet the peeled wheat -four
makes bread which Is better. because
completer food. may add that with such
we'll glutenized -four 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 bread1 @The stale crumb."
says Professor Horsford, who has expert.
mentsd upon this matter, 1may be regarded
ss . framework Of gluten, coated with
CLASSY, dried starch, not readily dissolved
BY the saliva; but by heating, tho watery
hydration OF the gluten Is driven out, the
starch Is moistsned, and the whole crumb,
recovering the elasticity Of fresh broad, is
palatable On cooling, the water Is with
drawn from the starch, and restored to the
gluten, and the bread becomes stale" Now,
as stale bread Is the most digsstible, IL de-
ssrves,to bs restored to palatability, and
this is easily done by reheating ii, as we
have seem It should be done In q covered
dish, 30 as to prevent undue loss Of moist
ura Thus reheated, 1t renews its youth.
but does not resume the qualities that make
fresh bread indigestible Il 10 thus possible
to combine the tasts Of fresh bread with the
virtues Of stale bread, and the Experiment
b one that should be familiar In every house
where cereal foods continue TO Be the staff