Color in Flour. Color in flour is largely due to the presence of a reddish-brown pig¬ ment in the endosperm of the wheat. Thor¬ ough cleaning of the grain before milling, combined with careful milling, and complete separation of all the bran products, will pre¬ vent dark color from other sources. The pig¬ ments naturally present in flours are unstable in character and break down when flour is stored for two or three months. In bleaching flour, chemicals are used to hasten these changes. Color is largely an aesthetic quality, and in itself has no effect on the breadmaking quality. The Federal Food and Drug Ad¬ ministration requires that bleached flour entering interstate commerce be labeled ''bleached” or "artificially matured.” QUALITIES OF WHOLE-WHEAT FLOUR Whole-wheat flours lack strength and are high in color and retain the natural mineral and vitamin components of the wheat. They make heavy, dark, and flavorful loaves. While these flours contain the gluten-forming constituents, the percentage of gluten is less in the whole grain than in the endosperm portion used in milling white flour. Also, the high acid, mineral, and fat content of whole-wheat flours influences the quality of the gluten formed, and the bran particles in¬ terfere physically with gluten formation. The dark color in whole-wheat flour comes from the pigments that are abundant in the bran and germ portions of the grain. Bread made from freshly ground whole-wheat flour has a nutty flavor. Many consumers like its color and texture as well as its flavor. In quick breads these flours can be used even more successfully than in breads leav¬ ened with yeast, though the resulting product may be heavier than the corresponding prod¬ uct made from the white flours. When a lighter product is desired, a mixture of white and whole-wheat flours can be used. RYE FLOURS Rye is more hardy than wheat and grows in cold climates. On account of its avail¬ ability, it is the standard bread cereal in northern Europe. The composition of rye products is given in Table LVIII. Bread made from rye flour has a close- grained texture because of the absence of one of the gluten proteins. Pumpernickel is the best-known rye bread. It is made from all rye flour fermented by the "sour dough” method. In this process the bread develops a special flavor, much liked by those accus- [286] Table LVIII • Water Protein Fat Fiber Carbohy¬ drates Ash Fuel Value per Pound Composition of Rye Rye . Per cent 10.77 Per cent 12.26 Per cent 1.58 Per cent 2.08 Per cent 71.42 Per cent 1.92 Calories and Rye Flour Rye meal . 11.40 13.60 2.00 1.80 71.50 1.50 1,626 Rye flour . 12.90 6.80 .90 .40 78.70 .70 1,588 tomed to it. Most of the rye bread on the market in this country is made from a mix¬ ture of wheat and rye flours. CORN MEAL Corn is the staple bread cereal for many families in the southern part of the United States. In energy value it compares favor¬ ably with wheat, but it is lower in protein content.

AI-modernized reading of the original text

Color in Flour. Color in flour is largely due to the presence of a reddish-brown pig¬ ment in the endosperm of the wheat. Thor¬ ough cleaning of the grain before milling, combined with careful milling, and complete separation of all the bran products, will pre¬ vent dark color from other sources. The pig¬ ments naturally present in flours are unstable in character and break down when flour is stored for two or three months. In bleaching flour, chemicals are used to hasten these changes. Color is largely an aesthetic quality, and in itself has no effect on the breadmaking quality. The Federal Food and Drug Ad¬ ministration requires that bleached flour entering interstate commerce be labeled ''bleached” or "artificially matured.” QUALITIES OF WHOLE-WHEAT FLOUR Whole-wheat flours lack strength and are high in color and retain the natural mineral and vitamin components of the wheat. They make heavy, dark, and flavorful loaves. While these flours contain the gluten-forming constituents, the percentage of gluten is less in the whole grain than in the endosperm portion used in milling white flour. Also, the high acid, mineral, and fat content of whole-wheat flours influences the quality of the gluten formed, and the bran particles in¬ terfere physically with gluten formation. The dark color in whole-wheat flour comes from the pigments that are abundant in the bran and germ portions of the grain. Bread made from freshly ground whole-wheat flour has a nutty flavor. Many consumers like its color and texture as well as its flavor. In quick breads these flours can be used even more successfully than in breads leav¬ ened with yeast, though the resulting product may be heavier than the corresponding prod¬ uct made from the white flours. When a lighter product is desired, a mixture of white and whole-wheat flours can be used. RYE FLOURS Rye is more hardy than wheat and grows in cold climates. On account of its avail¬ ability, it is the standard bread cereal in northern Europe. The composition of rye products is given in Table LVIII. Bread made from rye flour has a closegrained texture because of the absence of one of the gluten proteins. Pumpernickel is the best-known rye bread. It is made from all rye flour fermented by the "sour dough” method. In this process the bread develops a special flavor, much liked by those accus- [286] Table LVIII • Water Protein Fat Fiber Carbohy¬ drates Ash Fuel Value per Pound Composition of Rye Rye . Per cent 10.77 Per cent 12.26 Per cent 1.58 Per cent 2.08 Per cent 71.42 Per cent 1.92 Calories and Rye Flour Rye meal . 11.40 13.60 2.00 1.80 71.50 1.50 1,626 Rye flour . 12.90 6.80 .90 .40 78.70 .70 1,588 tomed to it. Most of the rye bread on the market in this country is made from a mix¬ ture of wheat and rye flours. CORN MEAL Corn is the staple bread cereal for many families in the southern part of the United States. In energy value it compares favor¬ ably with wheat, but it is lower in protein content.

Foods, their selection and preparation