The Argus. (Rock Island, Ill.) 1885-1886, 1886-01-07
THE BREAD WE EAT.
4 GOOD ARTICLE PRODUCED ONLY
FROM A GOOD FLOUR.
fnadequacy of White Bread I'd Sustain
Life-Bread Made from the Entire
Wheat More Nutritious-Con-
corning Stale Bread.
Ipr. 7. NJ. coan II Harper,s weekIy.l

lDr. t. NJ. Coan in Harper's Weeky.l
What is good breads As to its compost
ton, 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 it lightness is caused by the
glut n; in winter wheat this varies from 6
to IA or Is per cent The fiours that are
rich in starch. known as pastry fiours," dc
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 AMI 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 breads
Net from coarse, unbolted -four; not from
boltel -four mixed with bran, such as is
often palmei off on tbs consumer as "Gra-
ham -four Such bread is fit only for the
stomachs Of herbiverous animals. A good
bread can only Re produced from good
flour A gooi -four must contain all the
nutriment and none OF the inert silicious
coverings of the grain The best -four then,
is made from peeled wheat, j. e., wheat
from which the outer bran coat; have been
removed before pulver zing it
But such fi1ur will not be white. And
whya Because it contains the glnten and
the phnsphates which form the exterior
shell ri tine grain. The gluten ana phos-
pilates are essential OF the most nutritious
bread
Now what do Va get III tbs fine white flour
Which Is the popular thins with most con
sumers. We get good fool, but one which
ha been piurdered Of !arto. the phosphates
| ani tie gu en-, AMI oae winch l. therefore
lie 5 nutritious AM LIS Strengthening than
tat ma L. ot the Whole grain, lie slick
| ,ua'in- =, the peeled wheat h1ur. Tae whitast
| bread l. mainly compozei Of Starca. and
,JSrca, uhls valuable fool, IS not ont
y -i,h S suflicant III lis Ii to fuFni n the
/ a bread. Maseaiie proved, oncs for all,
/ tAaj bread made ir2ai Inc entire wheat was
n1re nutrition; than jhaJ made from re.
fn'i four lie fed dogs upon white bge1d,
a4i taey died; h fei other dog. upon
| Uraa made from ths whsle grain, AMI they
wed il good health.
Tne peasants of all Europe habitu2lly eat
brown brell-ihatis, brsli male from the
| whole wheat grain-ani the u Of this
| bre III has extended to great uumber Of tae
mid lie classe', 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 ab-eGce Uf white in ali
| places outside OF Paris France is one Of
! the great wheat pro .ucing countries, pro
| luciny in 1882 nearly three -fourths as much
! A we did and the economy OF fo3d in using
/ the whole grain is very considerable.
! With US a number OF such tiours are in
/ the market The Nv. ". W ". Entire
| Wheat is such -four: the -four marked
| "l2)7 in Professor ". H Brewers census
/ report is another; the "Peelei VII lat Flour
/ i, another; the Steam Cooked Hullel A 3
/ c. White Wheat is another. The shred led
| oats and maize, tie wheat germ, the wheat
| flakes and cat fakes OF various m kers. the
! steam cooke "A B c. Barley Food are
also excellent Preparations, because they are
/ not starch. aud are scientifically prepared,
A certain education of the eve is required
to reconcile those who have bean brought
up on white bread TO take kindly to the dark
! But entire wheat bread mag be made Just
| a. light as any other, and 1t has flavor
| which WI, be preferred to any other by a
4, 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 tie housekeeIer; this is the case
| with some Of the breakas dishes. as thu
shredded cats and maize Oats have great
| nutritive value; AMI any of the prepare
tions named represent nearly the whole
value of the grain. The paelsi wheat -four
is an article which one could use all his life,
aud need no ether bread>tuf except for
variety's sake.
The more especially delicate brsa Is. such
as the Vienna Semmel- Brol, famous the
world over, are not produced in perfection
here; the Austrian gram, tde climate, the
baking proce, ses, are not the same as ours
"A rich, reddish brown crust, a delicstely
shaded, yellowisi 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 appetite who that has been to Vienna
will forget the kaiser Ssmmela thus &C
curately AMI invitngly described In it the
necessity ana the luxury of cereal food are
combined Nothing can be more delicious
than those rolls: they are worth journey
to Vienna. And yet the peeled wheat flour
makes bread which Is better. because a
ccmplster food may add that with such
well glutenizai -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 lie done
BY tie middle OF the afternoon
What is stale bread! The stale crumb. y
says Professor Her ford, who has expert
men.ed upon this matter, may DO regarded
as a framework OF gluten, coated with
CLASSY. dried starch. not readily dissolved
by the saliva; hut by heating, the watery
hydration of the gluten is driven out tbs
starch i, moistened, and the whole crumb
, recovering tie elasticity of fresh bread, i.
palatable. Ga cooling, the water Is with
drawn from tie starch, and restored to thu
gluten, and the bread becomes stale" Now
: as stale bread is tbs most digestible, it de-
, servesto he restored to palatabilIty, and
this is easily dons By relocating it, as We
have seen 1t shoull be done in a covered
dish. SO as to prevent undue loss of moist
ure Thus relocated, it rsnews its youth
but does not resume the qualities that maxi
fresh bread ind igestihle. 1t is thus possible
to combine tie taste Of fresh bread with th,
virtues of stall bread, AMI the experiment
: is one that should be familiar in every housl
where cereal foods cont nue. t. be the stat
E of life