Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-11
IN,,. Wilson Tells
# of Various Flours
Todoys Domestic Science Les
en- Gives Protein Content
Of Different Grains
a dRs NJ. A. WILSON

.,,,, ,o,s, ~ Mrs. ~. A. Wilson. All
CopW'S"' rights reserved
lug sroin of rye is much darker in
.olor than the wheat and somewhat
,.,,,.r N appearance. Rye -four DIFF
49,. - .ro,n wheat -four in color. texture
Ia Aavcr. The gluten is not 70 elastic
..a does not have the same tenacious
.m.,i,v and does not yield loaf OF
~. ..me texture and quality as wheat.
ror This reason the loaf 81 rye
,...d ia less popular and IL sec
.a IN importance. in the breadstuffs.
"a many European countries rye Hour
,,sces wheat. because Of the case with
rh,ch the rye grain is raised. This is
vN.r,Icularly true Of the colder countries.
Tws.n rnilled MS a straight rye -four 1t
.mon,sins more protein han wheat hour.
GU. eo.'l is lcss completely digestcd. Wheat
u.,d 0.d rve -four. when blended. make n
nncb ."" better loaf than the straight rye
-four alone.
Barley and Oats
=, general structure the oat and
,..,.v srain are somewhat similar in
U.nss rsnce TO wheat or rye. but the
..arnposition differs greatly. bran coat.
irs making up much larger percent
ne W Of the grain than either wheat or
These grains contain very little glu.
Ton, although the heterogeneous content
m,tes them rich in n vegetable protein.
These grains do not make n desirable
ioof Of bread when used alone the
msrimum amount used cannot he great
NJ ~ Than % per cent. and much finer
hi is produced when the amount is
rut to 5 or 10 per cent.
Rice Millet
pics. which Is grown extensively in
ths United States. Is popular starch
tsod and can be used in bread making
in the same proportions as either bar
hy or corn.
Millet is eaten in China and japan.
India. as we'll as Russia, In special
dishes made in much the same way as
We cook our cereals.
Breads made from whole wheat. Era-
ham and lower grade patent flours con-
nin more protein than those made with
a, fancy or fine grades Of flour. 4
knowledge of the digcstibility Of bread
/, OF Importance. for unless tho process
oi digestion utilizes the greater part
oi the bread It is Of no real value to
the body. For II is from the food di-
rested that the body obtains It's nourish-
neps, The digcstibility Of bread de-
r.nds upon the lightness largely. so for
This reason a wcll-ra:sed loaf of bread
|, necessary. Experiments made upon
healthy young men at several expert
mental stations as to the total diges-
tbility of bread made from several
Hours was as follows:
The average Of the results with three
grades Of four gave the following pro-
portions Of nutrients that were digestcd
from these H0urs. the factors being
commonly described as the o-cfficients
Of digestibility.
The Standard Patent Flour
Protein. about IS per cent; carbo.
hydrates. 81 per cent.
Whole. Wheat Flour
Protein. 81 pcr cent carbohydrates.
04 per cent.
Graham Flour
Protein. - per cent carbohydrates,
10 per cent.
When considering the digestibility Of
the fresh. made loaf, one must realize
that new or fresh bread is readily COM
pressed into more or less solid mass.
and one usually chcws this bread less
than II it were stale. Thus in a solid
or compact mass il will resist the action
Of the digestive juices Of the stomach.
When bread is toasted the change
that takes place is Of chemical nature
and acts upon tho starchy content, max
Ing it more soluble and therefore easier
TO digest. Also. fermrnts and bacteria
that may be present in the bread are
killed by the intense heat necessary to
char or toast the bread. Toasted bread
may be eaten to advantage by persons
Mhering with digestive disturbances.
The first lesson on breads gave you
the fact that bread contains from 35 TO
W per cent water. and the remaining 60
per cent nutri,ivP material. SO one can
really believe that good bread Is whole
some and nutritivc food. supplying by
iar the largest amount Of our cnrbohy-
drate need. with some protein. a small
amount of mineral matter and no fat.
Now. since there is such an excess OF
raroohydrate and deficiency Of pro-
TEN, one would hardly consider bread
alone IN the nntritive scheme for plan
Ming a diet. This means it should be
combined with other foods that will be
rlch In the elements that the bread
acKs. and these will be found in meat.