El Paso herald. (El Paso, Tex.) 1901-1931, 1910-04-30

/, from a large loaf, may be readily com
pressed into more or less solid ma asses,
and 1t is possible that such bread
would be much less finely masticated
than crumbly, stale bread, and that,
therefore, il might offer more resist
ance 10 the digestive juices of the stom-
ach- However, when such bread as
rolls. biscuit, or other forms is eaten
in which the crust is very large In pro-
portion 10 the crumb, this objection has
much less force. Little difficulty is
then experienced in masticating the
crumb.'
Department Is Neutral.
What the department of agriculture is
enGeavoring to do is not to advocate
hot bread or cold bread. but to bring
the people of the country 70 a proper
realization of the requirements for
good bread. hot or cold. To accomplish
this purpose the experiment stations
have made careful tests of the food
value of various grains, and of fIours
and meals made from those grains.
and this information is now available
for the use of every citizen. Bread
forms an Important part of the diet of
the people, although it is not so much
depended upon in America as in Euro
pcan countries The poorer classes in
Europe live largely by bread alone, be-
cause they cannot afford other food. In
LIZ CiAAtCu states l1CLc comparatively
an abundance of other food available
for nearly all of the people. The ag-
ricultural population in the United
States is possessed of the largest and
most varied food supply OF any one
large class of people in the world.
Wheat Best for Bread Making
Bread is made from wheat. rye,
same. and other grains. But in the
United States only wheat, rye and
maize. or Indian corn, are used TO
considerable extent Wheat IS the
leading breadstuff in Europe and is by
far the most used in the United States.
1t yields the flour best suited to
bread making. the aim of which is to
loaf at the least expenditure Of money
and labor Wheat contains gluten
which, in the dough, acts as an elias
tic container for gases generated By
yeast or other heaven and makes a light
loaf Rye has less gluten than wheat
and therefore rye bread is heavier and
moro compact Corn has no gluten and
therefore cornbread will not 'rise''
Yeast Bread Most Popular.
The greater amount Of bread con-
sumed in the cities and in the northern
part of the United States is yeast bread.
OF the variety known In the south and
west light bread" This bread is
made Of wheat flour It is usually
raised, or made light, by the addition
OF yeast in some form The yeast. /
which is really a mass Of microscopic I
plants, feeds on the material in the :
dough and sets up am alcoholic fermen-
tation giving off a gas called carbon !
dtoxid- This gas puffs out the dough /
and makes the bread light Yeast is !
used most generally in the United
States In the form compressed or dry
yeast for sale in the markets. How
ever, some housewives keep I'D the an
cient practice of saving lump from
one batch Of dough for leavening the
next This is the process which was
used in ancient Egypt 40 centuries +
ago. 1t was this leaven which the Jews
IN their escape from Egypt were I'M
able 10 use on account of their hurry. |
thereby establishing the precedent for |
the Feast of Unleavened Bread.
SouthernerS Favor Biscuit.
Bread eaten hot is usually made light |
by some other method than the use of |
yeast According TO the accepted doc
trlnes of the best black cooks in the |
south combination of soda and but /
termflk produces the most delectable
bread Baking powders are formed by !!
the mixture OF an acid and an alkaline I
powder, which when mixed with dough. |
gives off carbon-dioxide quite as eff |
as does yeast, providing the /
dough be not too thick and heavy. In I
aerated bread which is very popular !,
in England but not used much in this ,
country, the carbon-dioxid gas is forced /