El Paso herald. (El Paso, Tex.) 1901-1931, 1913-08-20
White Bread Makes Energy
For a Dime One Can Buy More Snap
in n Bakery Than Can Be Sc
cured in Any Other Way.
rcderJ J. Haskfn--
, AsHINGTON. D. q, Aug. %

/ Vt = ASHINGTON, D. c.. Aug. 20-The
| w preparation of no other article
! of food so closely resembles a
chemical laboratory experiment as does
the mixing, leavening. and baking OF
bread. To make bread is, in point Of
fact, a most complicated chemical Op-
! Grafton, although millions Of house
! wives have made bread in the utter in
nocence Of the existence of the science
! of chemistry. This lack of knowledge
! however, was not an advantage and
! although some of US continue to sigh
/ for the good Old-fashiOned days the
! substitution of the chemical laboratory
| Tor the haphazard kitchen has won
| derfully improved the art of bread
/ making
Old Beliefs Set Aside
/ The chemist has made a number Of
/ discoveries with respect to bread which
! oppose many time hOnOred beliefs. In
I the first place fine white bread con-
I tains the highest amount of nutrition
( instead of the lowest as has been SUD
! posed According 10 a number of De-
! partment of Agriculture tests. the
! amount OF energy, as expressed in
/ calOries which 10 cents will buy is
! greater in bread than in most other
/ foods. Eggs are given as 3S5 caIories
beef at 40 muttO nat AS, milk at 1910.
| poTk at 1,OS5, cheese at 1,lS5, rice at
/ 2,O25, potatoes at 1850. beans at 3,O4O
| and wheat flour at $50 caIories. In
: cooking potatoes. beans and similar
! foods considerable quantity of water
! IS used and retained in the cooked
I food when served. When equal
! weights of food are taken bread stands
! highest
Wheat -four loses a considerable
| quantity Of its caloric value in being
/ baked into bread, so that the value Of
7 bread as a food amounts to only 2.400
Z calOrleS nrpSpnT rhfrH feo afa 81
I than that of eggs, milk, cheese beef
J and several other articles belieyed to
/ nave great value in food nutrition. How
/ TO lessen the amount of waste in the
/ baking process so that the bread may
/ still retain a still higher nutritive VAL
/ Ne. is a matter now receiving the at
| tention of a number OF skilled scien-
! tific chemists of the world. Expert
ments looking towards this end are
constantly being made with euscourag-
ing results
The fine art of producing the best
and most nutritious loaf of bread de-
Ponds upon allowing the fermenta-
ton and baking to continue just long
enough to avoid sOgginess and heavi-
ness and no longer.
The chemical composition of the best
grade Of flour, from which most raised
breads are made in this country and
Of the bread including the different
ingredients usual in its composition,
has been analysed by Prof Harry Sny-
der of the Minnesota State university.
The flour alone contains 1911 per cent
water, 12.47 per cent protein, 0.S6 fat,
1909 carbohydrates and 0-47 ash (min-
eral matter), Bread made from flour
and water contains 1912 percent water.
0.45 protein, 0.40 fat $3.50 carbo-
hydrates, and 0-32 ash. The bread
made from flour and water and a
little lard contains more water and fat
and less protein, carbohydrates and
ash When the bread was mixed with
milk instead of water it cOtained
more protein and fat but less carbO-
hydrates than that mixed with water.
Alcohol Generated in Yeast
1t is estimated that the alcohol gen
Grated by the yeast plant must amount
to fully one per cent. although no trace
of it can be found in the bread after
baking Part of the starch in the
crust has changed to dextrin, while
that in the crumb of the loaf has be-
come gelainOus- The gluten has taken
definite shape and hardened or coagu-
lated IN manner similar to the white
of an egg, although to a less degree.
The quality and character OF the
bread depends largely upon the proper
ton OF gluten IN the flour, since that
is its most important ingredient The
modern chemist has discovered that
gluten itself is not a simple protein
compound but is composed of two
other compounds glutenin and gliadin.
- NCSNA-AE AAOAAS II IS 4OunQ that AlOL
only does the proportion OF gluten diff
er in relation to the other ingredients
of the flour, but also the proportion OF
the two other compounds in the com
position of the gluten itself For this
reason two flOurs which contain the
same amount of protein compound may
produce entirely different results, be-
cause of the different composition of
these prOteins. The gliadin is the gela-
tineous substance of gluten which
holds it together while the glutenin is
the medium to which the gliaden ad-
heres. Sometimes fIOurs which have
a large amount Of gluten and other
prOteins viii not make good bread be-
cause there is not the correct ratio
in the composition or the gluten If
it contains an excess Of gliaden the
dough is soft and sticky. If the glia-
din is insufficient the dough will lack
elasticity.
Experiments are Interesting
Experiments have been made to show
the relation between the composition OF I
the gluten and the quality Of the
bread. Bread has been baked with
flour from which all the gliadin has I
been removed. The dough was not /
sticky but felt like putty and broke I
apart in the same way. The yeast /
forced it to expand slightly when first |
placed in the oven but the loaf broke (
apart at the top and decreased in 1
size. After il was baked. it was less 4
lnau ndlI as large as q AOaI maze OF Z
the same weight in normal flour 1t /
was as heavy as the same quantity of 1
rubber and decidedly inferior in every /
respect as a bread product Removing
part of the gliadin produced almost the /
same result as removing all of it and /
when an equal amount of normal !
flour was added to a flour from which /
the gliadin had been removed, the ]
bread was slightly improved.
These experiments proved the pos /
sibility Of blending wheat to produce /
certain results. The increased guam /
tity of Durum wheat being raised /
provides a commercial economy by
using it to blend with the weaker
flour. Durum wheat contains more
crude gluten and the dough made from
ii is sticky and hard to handle. While /
western housewives have been able to
produce fair bread from it, the bread
product is improved by its being
blended with other wheat Bread flour
requires a stronger proportion of glu-