Experimental cookery

p. 62. Compiled and edited by R. P. Walton (1928). Upson, F. W., and Calvin, J. W. On Colloidal Swelling of Wheat Gluten. J. Am. Chem. Soc. 37: 1295 (1915). Visser't Hooft, F., and de Leeuw, F. J. G. The Occurrence of Acetylmethyl- carbinol in Bread and Its Relation to Bread Flavor. Cereal Chem. 12: 213 (1935). Walton, R. P. A Comprehensive Survey of Starch Chemistry. Compiled and edited by Walton, R. P. Chemical Catalog Co. (1928). Washburn, Crosby Company. Home Service Department. Pamphlet. Baking Better Bread. BREAD 443 Weaver, H. A., and Goldtrap, W. A. Flour Strength. J. Am. Assoc. Cereal Chemists 7: 115 (1922). Woodruff, S., and Nicoli, L. Starch Gels. Cereal Chem. 8 : 243 (1931). Woodruff, S., and Webber, L. R. A Photomicrographic Study of Gelatinized Wheat Starch. J. Agri. Research 46: 1099 (1933). Working, E. B. Lipoids, a Factor Influencing Gluten Quality. Cereal Chem. 1: 153 (1924). Working, E. B. Some Oxidizing Effects of Flour Bleaching. Cereal Chem. 5: 431 (1928). Whymper, R. Colloid Problems in Bread Baking. Third Report on Colloid Chem- istry. British Assoc, for the Advancement of Science, p. 61 (1920). BREAD Experiment 71. To see if gluten can be washed from a batter. To Yi. cup of flour add slowly while mixing 3^ cup of water. Mix until smooth and free from lumps; then beat for 1 minute. Let stand 10 minutes. Place in a fine sieve. Wash in a stream of water and try to collect the gluten. What happens? Experiment 72. A. To wash gluten from a dough. \. To Yz cup of bread flour (56 grams) add 1/6 cup of water (40 cc). Stir 40 times; then knead 80 times. Let stand 10 minutes. Wash under a stream of water to free the gluten of starch. Wash until the water is clear. The product obtained is gluten. What is its weight? What are its character- istics? If desired the gluten balls may be baked and their comparative baked volumes obtained. Bake at 200° to 210°C. (390° to 410°F.). 2. Repeat Al, but use pastry flour. Compare the resulting gluten and its quantity with that from bread flour. Bake. B. To determine the effect of substituting milk for the water and adding baking powders to the flour. 1. Repeat Al, but substitute milk for the water. 2. Repeat Al, but substitute sour milk for the water. 3. Repeat Al, but sift Yi teaspoon of tartrate baking powder with the flour before adding the water. 4. Repeat B3, but use a phosphate baking powder. 5. Repeat B3, but use sulfate-phosphate baking powder. 6. Add different proportions of sugar to the flour and try to wash out the gluten. The amount of sugar added can be based on the proportion of sugar to flour used in muffins and different cake recipes. Bread Experiment 73. To determine the best proportion of water to use with the kind or grade of flour that Is to be used In making bread. 444 FLOUR AND BREAD Brand of flour used: Recipe: Ingredients Approximate measure Large dough or large loaf, grams Small dough or small loaf, grams Flour Zyi cups ^ cake ^ tablespoon \}i teaspoons y2 tablespoon 350.0 10.5 10.5 5.25 6.5 100.0 Yeast Sugar Salt 3.0 3.0 1.0 Fat 0.0 Fermentation First punch Second punch Pan Proof Bake 105 minutes (28-30°C.) 50 minutes 25 minutes after second punch 55 minutes 35 minutes (220°C.)