The San Francisco call., 1904-07-18

Merchants Exchange, added some light
to the situation that all farmers will
now consider. In part Mr.. Friedlander
said:
One great question is whether there is
commercial fertilizer that will assist in pro-
ossclng sluteh out there is another question
ahectlng the wheat crop of California that is
very important and which / think this board
could take up: the question OF using the
proper seed. Mr.. Davis has told you before
how the farmers viii go across the fence and
get his neiGhbors seed and thinks he has
changed his seed. If his neighbor has had a
poor crop he will plant the poor seed and then
expect good crop to come from the poor seed.
Take the corn crop of the United States, for
instance. That crop Is increasing in quality
year by year because the farmer has exer-
cised great deal Of care in the selection of
the seed he plants for the next year. He has
increased the yield and the quality. The wheat
farmer Of California never thinks of that
The thing to do is to take small portion of
the heid and plant seed for the next year,
cultivate it, fertiiize II, If necessary irrigate
i, and then he will get the proper wheat crop.
It's gluten. but in the yield per acre.
AS to the Office that the gluten per-
forms in the manufacturer and uses of
flour Mr.. Davis gave practical infor-
nation:
Flour is composed OF two substances, starch
and gluten. and the percentages vary. There
IS probably about one-eighth gluten and seven
elghths starch. The starch forms the fat
which keeps the fire burning gluten forms
muscle and is a strength giving element.
Giuten is necessary for the raising Of the loaf.
Ihus grains like rice and corn that have
gluten don't stick together In making bread
You mix into the dough something that pro-
whatever it is it produces gas inside OF the
mass OF dough and the gas gets entanged in
the inside of the gluten, which is all through
the mixture and forms a bubble.
You take loaf of bread and cut II open
and every bubble is lined with something like
the balls the children play with, which looks
like India rubber. That is gluten. The little
bubbles of gas come together and get caught
and are held by this gluten and raise the loaf
UP This is the process of raising bread.
When the housewife finds IL at the proper
point she puts it in the oven and the oven
keeps all that gas inside. You close the oven
door and 1t stops the gas from escaping. You
brown it and then the heat penetrates the loaf
table and cut it open and You have it all fuIi h
Of these bubbles of gas, each of which is in
bag OF gluten
LACKING IN GLUTEN.
You take club wheat -four without the
proper amount Of gluten, the bubbles are very
small and il does not rise. That's because the
gluten in club wheat is not sufficient to hold
the big bubbles. but wheat with IA per cent
good strong gluten you will find good hole
in your bread. Club wheat bread if it is
raised properly is Just as wholesome the
other. Experiments have been made at diff
ferent times and In different places, at Min
neapolis, in Washington, in Germany as to
the value OF white -four bread and graham
-four bread. They tried the experiment on
four young men and ascertained the fact be-
make it, that far greater percentage of
the white -four bread was absorbed into the
system and went in as nutriment while n
larger percentage of the graham flour bread
was thrown off. so we may regard that ex-
pertinent being finally settled. The greater
nutriment Is with the white flour bread but
these things that are thrown off OF the
human system the COW digest
Davis said that there is a difference
in gluten. From the commercial point
of view gluten is composed Of two sub
stances, called gliadin and glutenin.
"Glutenin," he said, "is the stiff end
and gliadin is the sticky end of it. The
ability of gluten to hold together de-
pends upon the percentage of gliadin.
If there is too much il will not stand
up, but runs. Irrigated wheat is what
we call 'punky. Millers do not buy
it. Wheat in the imperial is very hand
some, but it does not make flour. The
percentage of gluten in wheat that is
ample for the housewife will not do for
the baker. The baker wants a high
percentage of gluten so that he can use
more water. The wife does not want
too much because it takes too much
muscle to mix it."
Mr.. Kelly, also connected with the
flour milling industry of this State, said
that wheat must go through a sweat
ing process. THE baker makes a flour.
The gluten stretches and he cuts it
and throws it but he never breaks it.
That is what he wants the gluten In