The flour streams from the reduction of
the middlings contain more of the gluten¬
forming proteins. The first streams are of
higher quality than those resulting from the
later reductions, as the later ones .contain
some fibrous material. In some of the large
[282]
mills there are as many as 40 streams of flour
to be blended in preparing the various market
grades of flour. Some of the smaller mills put
out only one grade, the straight grade, which .
contains about 98 per cent of all the flour
obtained.
Straight flour contains practically all the
bolted wheat meal and may be designated as
100 per cent flour, or 98 per cent if the second
clear flour is excluded. This represents from
70-72 per cent of the grain.
Patent flours are made up chiefly from the
streams which come from the reduction of
the middlings. They contain little or none
of the streams of clear flour. Patent flours
are designated as "long” or "short,” depend¬
ing upon how much of the total flour they
contain. They may be designated on a per¬
centage basis. For example, 85 per cent
patent indicates a flour that contains 85 per
cent of the total bolted wheat meal. The
yield of high patent flour may be as low as
60 per cent of the weight of the wheat milled.
Clear flour contains the less desirable
streams, that is, the less refined streams and
the streams lowest in gluten content. Clear
flour is divided into first and second clear on
the basis of quality.
WARTIME FLOURS
During wartime, food supplies become in¬
creasingly important. Shipping is interfered
with and locally produced food must be used
to the maximum extent. Imported foods
must be in a stable and concentrated form
and used with great economy. Cereals are
stable, concentrated, and ship easily. Wheat
is in special demand because of the bread¬
making quality of its flour, and must be used
to produce as much flour as is consistent
with the maintenance of a satisfactory qual¬
ity of bread.
High-Extraction Flour. During the Sec¬
ond World War, England stretched the avail¬
able wheat supplies for a time by an order
requiring that 90 pounds of flour be produced
from every 100 pounds of wheat milled. This
flour was somewhat darker than flours of 70
to 80 per cent extraction, but still made good
though dark bread. As wheat supplies be¬
came more abundant this requirement was
reduced to 80 per cent, but in 1948 was in¬
creased again to 85 per cent.
While this step was taken in large part to
save wheat, it was also in the interest of nu¬
trition. The cereals, always important
sources of the B vitamins, became the pri¬
mary sources in Britain, as the result of the
shortage of meat. The use of high-extraction
flour saved wheat, the B vitamins, and other
important food nutrients. The nutritive
value of these flours is shown in Table LVII.
Page 256
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The flour streams from the reduction of the middlings contain more of the gluten¬ forming proteins. The first streams are of higher quality than those resulting from the later reductions, as the later ones .contain some fibrous material. In some of the large
[282]
mills there are as many as 40 streams of flour to be blended in preparing the various market grades of flour. Some of the smaller mills put out only one grade, the straight grade, which . contains about 98 per cent of all the flour obtained.
Straight flour contains practically all the bolted wheat meal and may be designated as 100 per cent flour, or 98 per cent if the second clear flour is excluded. This represents from 70-72 per cent of the grain.
Patent flours are made up chiefly from the streams which come from the reduction of the middlings. They contain little or none of the streams of clear flour. Patent flours are designated as "long” or "short,” depend¬ ing upon how much of the total flour they contain. They may be designated on a per¬ centage basis. For example, 85 per cent patent indicates a flour that contains 85 per cent of the total bolted wheat meal. The yield of high patent flour may be as low as 60 per cent of the weight of the wheat milled.
Clear flour contains the less desirable streams, that is, the less refined streams and the streams lowest in gluten content. Clear flour is divided into first and second clear on the basis of quality.
WARTIME FLOURS
During wartime, food supplies become in¬ creasingly important. Shipping is interfered with and locally produced food must be used to the maximum extent. Imported foods must be in a stable and concentrated form and used with great economy. Cereals are stable, concentrated, and ship easily. Wheat is in special demand because of the bread¬ making quality of its flour, and must be used to produce as much flour as is consistent with the maintenance of a satisfactory qual¬ ity of bread.
High-Extraction Flour. During the Sec¬ ond World War, England stretched the avail¬ able wheat supplies for a time by an order
requiring that 90 pounds of flour be produced from every 100 pounds of wheat milled. This flour was somewhat darker than flours of 70 to 80 per cent extraction, but still made good though dark bread. As wheat supplies be¬ came more abundant this requirement was reduced to 80 per cent, but in 1948 was in¬ creased again to 85 per cent.
While this step was taken in large part to save wheat, it was also in the interest of nu¬ trition. The cereals, always important sources of the B vitamins, became the pri¬ mary sources in Britain, as the result of the shortage of meat. The use of high-extraction flour saved wheat, the B vitamins, and other important food nutrients. The nutritive value of these flours is shown in Table LVII.