Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-23

Gluten is the breadmaking quality In
-four. The other cereals, barley, oats,
maize and rice, will
Gluten Produces not make raised
bread because they
halseu oItdu. do not contain glu-
ten The gluten is the coherent sub
stance which binds the mass of flour
together Bread baked of non-gluten-
Gus cereal cannot be raised with yeast
because the mass will not unite sufficient
ly to preserve the bubbles caused by
the fermentation. Consequently the gas
escapes and the loaf is heavy. The
modern miller ascertains by chemical
tests the exact percentage of gluten con-
tanned III each quantity of flour milled.
and upon these tests he proceeds to blend
his -four in order to give the best re-
suits. BY judcious blending the diff
ferent patent flours are provided for the
market
The great lack now evident in the
marketing of fiours to those who bake
them into bread is that of cooperation
between the bakers and the millers. The
master bakers organizations are work
ing to bring about such cooperation
between the two trades as will induce
the miller to Indicate with each consign-
ment of -four the exact degree of it's
strength. as well as its other chemical
properties. This will enable the baker
to know exactly what to expect from it
As it is now the large we'll equipped
bakeries having chemical laboratories
make these tests for themselves. The
small baker having a less complete equip
ment may not be able to do this, and
unless he has his flour tested by some
other agency he may waste both time
and flour III experimenting before he can
secure the desired results Since the
majority of bakeries are small, and most
of the flour millers are large operators
il seems difficult to bring about q CO.
operation which would tend not only to
lessen the cost of bread production, but
also to improve its quality throughout
the country.
X
Originally the baking and lnilIinS
predict that in
Baking and Milling the future this
Once Combined. ~ rasun,ed The
immense mils which turn out tons of
-four each day may be attached to gigan-
tic bakeries which will turn this flour
into bread with great economy of ex-
penditure both of power and time. The
method of distribution for such great
quantities of bread seems the hindranoe
Of bread and -four trusts until some time
far in the future.
The flour prepared by the primitive
baker required little machinery. 1t was
made BY simply crushing the grain be-
tween two stones. A little later they
learned to have one stone followed out
and the other rounded to turn upon it.
the followed out stone being kept sta
tionary At one time every woman
Co. fox slyr
In the rural districts after tread mills,
wind mills and other powers, especially
the water wheel. came into use, a mill
was established in each village. At first
the villagers brought their grain and
ground it themselves, paying small toll
to the feudal lord of the community for
the use of the mill. Later professional
miller took charge of the grinding. and
the trade of -four making became regu-
larly established. With it began the
evolution of the crude stone machinery
into the enormous milling plants of to-
day.
The first mechanical contrivance for
as far back as
Mechanical Devices 200 B. c., al
Early Discovered. .noash !. DID
with the hand-ground meal which for
centuries continued to be made In Europe
In a manner similar to that EMPLOYED nv
Contra, American women today. This
first crude mill was known as a nuern
and while II was operated by hand. II
made il possible to crush the grain more
rapidly than the earlier methods Re-
mains of prehistoric querns have been
N in Ems
land and continental Europe where there
traces of a prehistoric population.
With the quern We're introduced sew.
eral different parts which were added n
il by degrees, including one for siftinS
the flour, thus separating the bran from
the white part of the grain and makine
possible the baking of white bread
Slaves and criminals were employed I,
operate these mills and a little later cat
tie were also used. In Europe. during tn,
sixteenth century. convicts were employed
TO grind flour by treadmilI power Sucl
mills are still in existence n several coun
tries. Cattle and slave mills did not pre-
cede water wheel mills. as has been be
lieved. It has been well established tina
all three kinds of power were In use bot
BY the early Greeks and Romans an
probably for centuries before them Wi
mills came into use about the tweIft
century and in the sixteenth century tn
power OF the ebb tide was also employee
for grain grinding purposes. The wate
was allowed 10 flow into a pound, BIT
was forced to pass. over a water whe
on it's way out. In the United State
horse power was used to grind in tn
earlier mills, which called for a large
toll than was demanded in mills operate
by water or wind power. Up until tt
last quarter of a century horse pow.
mills were in operation in South Carolin
and Texas In the latter state oxen wei
used to considerable extent.
K x
The roller mill has been the factor /
the development OF the milling industr!
1t is not. as
Roller Mill Factor sometimes sup
in Development. e eaued ird nn amer :
though the largest roller mills in th