Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-12-11

ne present day process OIL Lour max
ing is generally conducted on thoroughly
sclentific principles by the best miflers:
and the rules that govern competition are
based, not so much upon an effort 10
make a cheap product, but upon the
amount OF the nutritive elements posi-
i E1s 10 10 i retain MN IN Proqneing hour pleas
ware OF flour that has no other claim TO
merit but cheapness.
Selecting FIours.
When selecting flour, remember the Oft
food materials: The best is always the
cheapest" Housewives have 50 far
very white fiours, those having blush
unge. are to be passed by for those
The DE dead-w !5f hours are t deiusion ana
a snare. They contain no more nourish-
ment than the same quantity of corn
starch and do not make the finest ap-
pearing or daintiest colored bread. even
If one is willing TO sacrifice wholesome.
ness to appearance. Upon the kind of
grain. its perfection, age and care in
cleaning, as well as the method of mill
ing: depends the quality Of the flour.
OF the flour must guide to certain eN-
tent, there are other important points 70
be considered. The flour must be SWEEP
10 taste, dry and free from any souP
musty smell. Entire wheat -four, If il be
and when moistened produces quantity
of gluten. In regard to the gluten, this
same rule holds with a good white flour
as we'll The dark fiours require especial
care in selecting, as they are otter made
up of the poorer variety of grain, bran
and such inferior mill products; and Oft
times are not over-clean. In these adul-
terated hours the rich flavor is lacking;
in fact, they have little if any flavor ex-
cept that in some grades there is a very
noticeable bitterness.
The Cheapest Flour.
Comparing the amount of nouriShment
contained in loaf OF good bread with
the very little extra cost for the finest
grades. the best flour is the cheapest.
Good fiours will make a great deal more
u 10
the brands of fiours just as closely as YOU
study the quality of wearing materials.
is of more vital Importance to your fam
lily at large than whether your gown be
all silk or near silk.
Combination of Bread and Meat.
Here let us say that people do not seem
TO realize that the wheat grain and its
products should not be combined too fire.
should contain the same heterogeneous ele-
ments. When all the necessary food
furnished in sufficient quantity in rice
or potatoes, bread is superfiuous, except
in the form of small breads served with
soup and salads. 1t is not the expense
for what we actually need, but what we
waste in various ways, that makes the
cost of living such a grievous problem.
In the selection and purchase. the cook
ing and eating of our food. We must en-
ploy scientific knowledge and common
To Make Good Bread.
Good flour will not make good bread
without a conformation 10 certain nXed
rules and principles: governed by natural
law. Good bread is not the result of
chance. The best flour is of little value
without an intelligent understanding of
how to transform il into proper food.
How to convert the valua BILE properties OF
the grain into "A form adaptable to the
average digestive powers of man and at
the same time render it pleasing to the
taste.
The first step necessary is to separate
the particles of flour and surround them
with moisture. Therefore we add given
nf fNF,fgs he
starch. dissolves the sugar and albumen
and also develops tenacity in the Eluten,
adhesive mass. This call batter or
dough. In making unIeavened bread.
which Is very wholesome for those able
to digest it and who will properly masti-
cate it, the next procedure would be TO
bake this dough. But in order to make it
more porous and readily digested we must
go further and employ some agent and
means to this effect. The gluten of wheat
flour is very elastic: therefore when we
add yeast or some form of gaseous sub
stance to the mixture and thoroughly in
corporate il by kneading this leavening
very great degree. forming elastic walls
around little cells as the dough rises and
the ferment or air is distributed in the
dough the finer the texture of your loaf.
Baking.
The process of fermentation must be al
lowed to go on until the whole mass is
fully expanded. but not too long. II
the bread is lightened by yeast ferment
IL requires careful management in order
10 prevent the chemical changes from
the nutritive properties of the
wheat grain into substances of little food
value If fermentat ton continues too long
acetic acid is formed and the dough be-
comes sour Yet a little further and de-
composition will render the gluten pow
erleSS; then you have heavy as we'll as
sour bread
Fermented bread should be baked be-
fore the formation of alcohol and car
oonic acid gas is complete. in order to OBJ
tain perfectly sweet loaf of bread
Bake thoroughly in separate loaves IN
order TO kill the yeast plant When yeast
bread is properly baked there is no odor
Of yeast but decidedly sweet smell
INQUIRIES ANSWERED..
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