Materials. — The materials required for bread making are flour as a basis, liquid, in the form of water, milk, or both, yeast, to make it light and more digestible ; salt, to flavor it ; sugar, to hasten the process of fermentation or rising ; and shortening, in the form of lard, butter, or dripping, to decrease the natural toughness of a wheat mixture. Flour. — Flour is powdered wheat, rye, oats, barley, etc. As wheat coi^t^^m^ more of that highly nutritious substance. Digitized by Google 116 SECOND YEAR gluten, than any other grain, wheat flour is considered the best flour for bread making. General Composition of Wheat. — Wheat contains starch, proteid in the form of gluten, fat, mineral matter, and water. Wheat. — As wheat is more used for flour than any other grain it will be studied so that you may know something about this important contributor to your daily life and strength. Growth and Kinds of WHeat. — Wheat is a kind of grass plant. It grows well in temperate climates. The grain of wheat is small, oval in shape, and in color brownish without and white within. The outside coat, called the bran coat, is composed of three layers. If you do not know what wheat looks like, you will be interested in getting a few heads of wheat at the florists, and seeing the beards, and the coats of the grains. The middle portion of the wheat contains the starch and gluten, and it also contains the germ or that from which the yoimg plant grows. Spring wheat, sown in spring and maturing in the later simmier, produces a hard grain containing large quantities of gluten. From this wheat bread flour is made. Winter wheat, sown in the fall and maturing in the early simmier, produces a softer grain, containing more starch than spring wheat. Pastry flour is made from winter wheat. Cleaning. — The grain is first sorted by removing all dirt and other matter, and then cleaned by putting it through brush rollers to remove all dust. Crushing. — The grain is placed imder pressure which cracks it open lengthwise in a line with the groove. Then it is crushed. The coarse bran and middlings are then separated from the finer parts. Grinding and Bolting. — The middlings are then ground and bolted five or six times, the last bolting being done by Digitized by Google BREAD 117 putting the powder or flour through fine silk boltmg cloth. This is an interesting fabric. Perhaps you will get a piece and examine it carefully in order to find the size and space of its small meshes through which the flour powder passes. Packing. — The flour is packed in barrels, allowing one hun- dred and ninety-six poimds to a barrel. It is then ready for market, and great quantities of it are shipped all over the world from some of our middle western states. Kinds of Flour made from Wheat. — Graham flour, a coarsely ground flour with bran coats retained, is made from wheat. It is named for the man who first made it. Entire or Whole Wheatfl,our, a flour from which most of the bran coats have been removed, named because it retains a greater part of the grain than white flour, is also made from wheat. White flmir, made as described above by the clearing, crushing, grinding, and bolting of wheat, is the commonest form of flour made from wheat grains. Pastry and Bread Flour. Pastry flour, made from winter wheat, contains a greater proportion of starch than bread flour, and should be used for all doughs and batters not requiring yeast. Your teacher will now present some interesting experiments to you to show that there is starch in flour, and also a large proportion of gluten, and to tell you how to find gluten there. Tests of Good Flour. — Good flour may be known : — By its creamy tint. By its slightly granular feeling when rubbed through the fingers. By the absorption of a large quantity of liquid when it is made into a dough.

AI-modernized reading of the original text

Materials. — The materials required for bread making are flour as a basis, liquid, in the form of water, milk, or both, yeast, to make it light and more digestible ; salt, to flavor it ; sugar, to hasten the process of fermentation or rising ; and shortening, in the form of lard, butter, or dripping, to decrease the natural toughness of a wheat mixture. Flour. — Flour is powdered wheat, rye, oats, barley, etc. As wheat contains more of that highly nutritious substance. Digitized by Google gluten, than any other grain, wheat flour is considered the best flour for bread making. General Composition of Wheat. — Wheat contains starch, proteid in the form of gluten, fat, mineral matter, and water. Wheat. — As wheat is more used for flour than any other grain it will be studied so that you may know something about this important contributor to your daily life and strength. Growth and Kinds of WHeat. — Wheat is a kind of grass plant. It grows well in temperate climates. The grain of wheat is small, oval in shape, and in color brownish without and white within. The outside coat, called the bran coat, is composed of three layers. If you do not know what wheat looks like, you will be interested in getting a few heads of wheat at the florists, and seeing the beards, and the coats of the grains. The middle portion of the wheat contains the starch and gluten, and it also contains the germ or that from which the young plant grows. Spring wheat, sown in spring and maturing in the later summer, produces a hard grain containing large quantities of gluten. From this wheat bread flour is made. Winter wheat, sown in the fall and maturing in the early summer, produces a softer grain, containing more starch than spring wheat. Pastry flour is made from winter wheat. Cleaning. — The grain is first sorted by removing all dirt and other matter, and then cleaned by putting it through brush rollers to remove all dust. Crushing. — The grain is placed under pressure which cracks it open lengthwise in a line with the groove. Then it is crushed. The coarse bran and middlings are then separated from the finer parts. Grinding and Bolting. — The middlings are then ground and bolted five or six times, the last bolting being done by Digitized by Google putting the powder or flour through fine silk bolting cloth. This is an interesting fabric. Perhaps you will get a piece and examine it carefully in order to find the size and space of its small meshes through which the flour powder passes. Packing. — The flour is packed in barrels, allowing one hundred and ninety-six pounds to a barrel. It is then ready for market, and great quantities of it are shipped all over the world from some of our middle western states. Kinds of Flour made from Wheat. — Graham flour, a coarsely ground flour with bran coats retained, is made from wheat. It is named for the man who first made it. Entire or Whole Wheat flour, a flour from which most of the bran coats have been removed, named because it retains a greater part of the grain than white flour, is also made from wheat. White flmir, made as described above by the clearing, crushing, grinding, and bolting of wheat, is the commonest form of flour made from wheat grains. Pastry and Bread Flour. Pastry flour, made from winter wheat, contains a greater proportion of starch than bread flour, and should be used for all doughs and batters not requiring yeast. Your teacher will now present some interesting experiments to you to show that there is starch in flour, and also a large proportion of gluten, and to tell you how to find gluten there. Tests of Good Flour. — Good flour may be known : — By its creamy tint. By its slightly granular feeling when rubbed through the fingers. By the absorption of a large quantity of liquid when it is made into a dough.

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