Foods, their selection and preparation

and placed in the pans. During rising, this bread should be kept at a temperature higher than that for yeast bread, about 100° F. It does not need to rise as long after the addition of the flour as in yeast bread, because the bacteria seem to have some specific influence on the gluten and their time of action may be limited to that which is necessary for the formation of the gas needed for leavening. Salt-rising bread is baked in the same way as yeast breads. BAKERY BREADS Breads, other than quick breads, are made only occasionally in most homes today. Yeast breads and rolls and also salt-rising bread are made by commercial bakeries and distributed through the retail trade. Most states and many cities have regulations re¬ garding the weight of loaves of bread. Bread and rolls, "half baked,” are now available on the market. Finished in the oven at home, these products have the aroma and texture of fresh-baked bread. Wrapped Bread. Public sentiment and, in some places, health regulations demand that much of the bread sold to the consuming public be wrapped. The wrapping keeps the bread clean and helps to prevent its drying out. The package label tells the kind of bread, its weight, by whom made, and in somes cases the date of baking. If it is labeled "enriched” it must meet the mini¬ mum Federal standards for enrichment. Sliced Bread. Most wrapped bread is sliced also at the bakery to save time at home. Bakeries do the slicing by machinery, so that the slices are uniform. The thickness does not fit all needs, however, but there are sliced breads of different thicknesses. • Care and Storage. Wrapped bread should be stored in the original wrapper in a cool place. Unwrapped bread should be wrapped in waxed paper or stored in a closed container. When necessary to hold bread several days [319] or a week it should be wrapped in waxed paper or its own wrappings and stored in the refrigerator. NUTRITIVE VALUE OF BREAD A high proportion of the cereals produced in the United States is consumed in the form of bread. Bread is chiefly an energy food; yet there are valuable nutrients present which furnish essentials other than calories. One ounce of white bread (one-half-inch slice) yields about 65 calories. Bread is often blamed for persons^ being overweight when the real cause may be high-caloried spreads which the breads carry. Because of the large amounts consumed, bread is a fair source of protein. An ounce slice furnishes approximately three grams of protein. Bread may be a source of calcium when made with milk or dry-milk powder. Also, some enriched breads have calcium added, although this is optional. Whole-wheat breads and enriched breads are good sources of iron, thiamine, riboflavin, and niacin. Enrichment was begun in Febru¬ ary, 1941. As a war measure, in January, 1943, it was made mandatory that all white bread sold to consumers be enriched, through the use of enriched flour or by the addition of appropriate amounts of enrichment ingredi¬ ents to the dough. In October of the same year the enrichment levels were raised; and Table LX IV • Federal Standards for Enrichment of Bread and Rolls Ingredients Per Pound Required Minimum Maximum Thiamine . . 1.1 mg. 1.8 mg. Riboflavin . . 0.7 mg. 1.6 mg. Niacin .... 10.0 mg. 15.0 mg. Iron . 8.0 mg. 12.5 mg. Optional Calcium . . . 300 mg. 800 mg. Vitamin D . .