Experiment Station, Bulletin No. 136 (1906).
BITTING. The Canning of Foods. United States Department of
Agriculture, Bureau of Chemistry, Bulletin No. 151 (1912).
BREAZEALE. Canning of Vegetables in the Home. United States
Department of Agriculture, Farmers' Bulletin, 359 (1910).
BUCHANAN. Household Bacteriology.
46 LABORATORY MANUAL OF FOODS AND COOKERY
CORBETT. Canned Foods, Fruits, and Vegetables. Teachers Col-
lege Bulletin, Fourth Series No. 12, February 15, 1913.
GOLDTHWAITE. Principles of Jelly Making. University of Illi-
nois, Bulletin No. 34 (1912).
GOLDTHWAITE. Chemistry and Physics of Jelly-making. Journal
of Industrial and Engineering Chemistry, vol. i, pages 333-
340; vol. 2, pages 457-462 (1909-1910).
GOULD and RETCHER. Canning Peaches on the Farm. United
States Department of Agriculture, Farmers' Bulletin, No. 426
(1910).
HATTON and HOLT. Canning of Fruits and Vegetables. Georgia
State College of Agriculture, Bulletin No. n.
HAUSMANN. Home Manufacture and Use of Unfermented Grape
Juice. United States Department of Agriculture, Farmers'
Bulletin, No. 175 (1903).
KINNE and COOLEY. Foods and Household Management.
LEACH. Food Inspection and Analysis.
NYE and AUSTIN. A Canning Business for the Farm Home. Cor-
nell University Bulletin, vol. 2, No. 47.
PARLOA. Canned Fruit, Preserves, and Jellies. United States
Department of Agriculture, Farmers' Bulletin, 203 (1905).
ROSE. The Preservation of Food in the Home. Cornell University
Bulletin, vol. i, No. 17.
SHERMAN. Food Products.
WILEY. Foods and their Adulteration.
CHAPTER IV
CEREALS
CEREALS and the various products made from grains form
one of the most important foods for man. For the majority
of people they furnish more nutriment than does any other
class of food materials. Cereals have been defined as grasses,1
the grains of which are used for food. There are on the market
many cereal preparations, cooked or uncooked, but these are
made from a limited number of cereal grains and the properties
of each preparation are dependent upon those of the cereal from
which it is derived.
A cereal grain is a kernel 2 containing a relatively small germ
rich in protein and fat, and a relatively large endosperm con-
taining much starch, little fat, and a moderate amount of pro-
tein, the whole inclosed in a fibrous covering called the bran.
The bran consists of several layers, the outermost being of little
food value, while the " aleurone layer " (which lies between the
fibrous covering and the starchy interior but is apt to be re-
jected with the bran in ordinary milling processes) is rich in
protein and in phosphorus, calcium, and iron compounds of
much value in nutrition. A " whole grain ' product is there-
fore a more complete food than the " finer ' product made
from the endosperm only, but the latter (largely because it is
poor in protein, fat, and ash constituents) is apt to keep longer
than the former.
1 Since a few of the edible grains, such as buckwheat, are seeds of plants not be-
longing to the grass family, the term "grains" is somewhat broader than "cereals."
2 See Sherman's Food Products, pages 270-272, for description and illustra-
tions of the structure of the wheat kernel.
47
48 LABORATORY MANUAL OF FOODS AND COOKERY
Page 23
Presented as published in 1916. 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
Experiment Station, Bulletin No. 136 (1906). BITTING. The Canning of Foods. United States Department of
Agriculture, Bureau of Chemistry, Bulletin No. 151 (1912). BREAZEALE. Canning of Vegetables in the Home. United States
Department of Agriculture, Farmers' Bulletin, 359 (1910). BUCHANAN. Household Bacteriology.
CORBETT. Canned Foods, Fruits, and Vegetables. Teachers College Bulletin, Fourth Series No. 12, February 15, 1913.
GOLDTHWAITE. Principles of Jelly Making. University of Illinois, Bulletin No. 34 (1912).
GOLDTHWAITE. Chemistry and Physics of Jelly-making. Journal of Industrial and Engineering Chemistry, vol. i, pages 333- 340; vol. 2, pages 457-462 (1909-1910).
GOULD and RETCHER. Canning Peaches on the Farm. United States Department of Agriculture, Farmers' Bulletin, No. 426 (1910).
HATTON and HOLT. Canning of Fruits and Vegetables. Georgia State College of Agriculture, Bulletin No. n.
HAUSMANN. Home Manufacture and Use of Unfermented Grape Juice. United States Department of Agriculture, Farmers' Bulletin, No. 175 (1903).
KINNE and COOLEY. Foods and Household Management.
LEACH. Food Inspection and Analysis.
NYE and AUSTIN. A Canning Business for the Farm Home. Cornell University Bulletin, vol. 2, No. 47.
PARLOA. Canned Fruit, Preserves, and Jellies. United States Department of Agriculture, Farmers' Bulletin, 203 (1905).
ROSE. The Preservation of Food in the Home. Cornell University Bulletin, vol. i, No. 17.
SHERMAN. Food Products.
WILEY. Foods and their Adulteration.
CHAPTER IV
CEREALS and the various products made from grains form one of the most important foods for man. For the majority of people they furnish more nutriment than does any other class of food materials. Cereals have been defined as grasses,1 the grains of which are used for food. There are on the market many cereal preparations, cooked or uncooked, but these are made from a limited number of cereal grains and the properties of each preparation are dependent upon those of the cereal from which it is derived.
A cereal grain is a kernel 2 containing a relatively small germ rich in protein and fat, and a relatively large endosperm containing much starch, little fat, and a moderate amount of protein, the whole inclosed in a fibrous covering called the bran. The bran consists of several layers, the outermost being of little food value, while the " aleurone layer " (which lies between the fibrous covering and the starchy interior but is apt to be rejected with the bran in ordinary milling processes) is rich in protein and in phosphorus, calcium, and iron compounds of much value in nutrition. A " whole grain ' product is therefore a more complete food than the " finer ' product made from the endosperm only, but the latter (largely because it is poor in protein, fat, and ash constituents) is apt to keep longer than the former.
1 Since a few of the edible grains, such as buckwheat, are seeds of plants not belonging to the grass family, the term "grains" is somewhat broader than "cereals."
2 See Sherman's Food Products, pages 270-272, for description and illustrations of the structure of the wheat kernel.