Winter wheat is planted in the fall and it ripens in the early summer. It is grown in the sections of the country where the winters are less severe than in the Northwest, — in Ohio, Michigan, Indiana, etc., and in more southern lati- tudes. It is a softer wheat than spring wheat and makes a whiter flour, which is used for cakes, pastry, etc. NOTE. — (a) Plant wheat in wet cotton, keeping it moist until the wheat plant grows. Note changes from time to time in the appearance of the wheat. Student write description of the sprout- ing of the wheat grain, using any standard botany for reference. (6) Examine a section of wheat under the microscope, noting bran coats, aleurone layer, endosperm, and embryo. Stain a sec- tion of the wheat with iodine, which will turn the starch purple and the protein yellow. Make drawing of a section of wheat. Why has nature stored so many food principles in this little grain of wheat ? (c) Examine winter wheat and spring wheat flour, whole wheat flour, graham flour. Sift and examine the residue, if any, in the sieve. Compare color, texture, cohesion (press in hand). To determine the composition of wheat flour. EXPERIMENT 64. — Make a small amount of flour into a stiff dough. Put into a piece of fine cheesecloth and knead in a bowl of cold water until only a sticky mass is left in the cloth. Collect this. Note its physical properties. Work with the fingers for some minutes. Does the gluten become more elastic with knead- ing? Give one reason for kneading bread dough. Form part of the gluten into a ball and bake. What is the effect of heat upon it? EXPERIMENT 65. — Test some of the gluten from the above ex- periment to see if it is protein ? starch ? sugar ? See identification test for protein, page 69 ; for starch, page 21 ; for sugar, page 44. EXPERIMENT 66. — Boil some of the water in which the flour from experiment 64 was washed. Cool and test for starch. EXPERIMENT 67. — Let starch settle to bottom of the bowl in cup. Remove some of the clear top liquid and test for sugar. BREADS 135 EXPERIMENT 68. — (To be performed by the teacher.) Mix a little dry flour with ether, chloroform, or benzine. Filter, let- ting the filtrate drop on clean glass. Let the liquid evaporate. What is left on the glass ? CAUTION. — The fumes of chloroform, ether, and benzine are very inflammable. Do not use with fire or light burning in the room. EXPERIMENT 69. — Burn a little flour in a porcelain crucible for several hours, or until only a white ash is left. What part of the flour is this ? Yeast. — (Review plant classification, page 50.) Yeast Plant (magnified), showing method of reproduction. Yeast is a single-celled plant that grows by budding, and requires sugar, some protein, and mineral matter for its nourishment. It is found floating in the air and settles on substances rich in sugar, where it grows and causes a chemi- cal change in the substance upon which it is feeding, called fermentation. This is the change which takes place when 136 DOMESTIC SCIENCE grape juice is changed to wine, when cider becomes " hard," or when " salt rising " bread is made.

AI-modernized reading of the original text

Winter wheat is planted in the fall and it ripens in the early summer. It is grown in the sections of the country where the winters are less severe than in the Northwest, — in Ohio, Michigan, Indiana, etc., and in more southern latitudes. It is a softer wheat than spring wheat and makes a whiter flour, which is used for cakes, pastry, etc. NOTE. — (a) Plant wheat in wet cotton, keeping it moist until the wheat plant grows. Note changes from time to time in the appearance of the wheat. Students write description of the sprouting of the wheat grain, using any standard botany for reference. (b) Examine a section of wheat under the microscope, noting bran coats, aleurone layer, endosperm, and embryo. Stain a section of the wheat with iodine, which will turn the starch purple and the protein yellow. Make drawing of a section of wheat. Why has nature stored so many food principles in this little grain of wheat ? (c) Examine winter wheat and spring wheat flour, whole wheat flour, graham flour. Sift and examine the residue, if any, in the sieve. Compare color, texture, cohesion (press in hand). To determine the composition of wheat flour. EXPERIMENT 64. — Make a small amount of flour into a stiff dough. Put into a piece of fine cheesecloth and knead in a bowl of cold water until only a sticky mass is left in the cloth. Collect this. Note its physical properties. Work with the fingers for some minutes. Does the gluten become more elastic with kneading? Give one reason for kneading bread dough. Form part of the gluten into a ball and bake. What is the effect of heat upon it? EXPERIMENT 65. — Test some of the gluten from the above experiment to see if it is protein ? starch ? sugar ? See identification test for protein, page 69 ; for starch, page 21 ; for sugar, page 44. EXPERIMENT 66. — Boil some of the water in which the flour from experiment 64 was washed. Cool and test for starch. EXPERIMENT 67. — Let starch settle to bottom of the bowl in cup. Remove some of the clear top liquid and test for sugar. EXPERIMENT 68. — (To be performed by the teacher.) Mix a little dry flour with ether, chloroform, or benzine. Filter, letting the filtrate drop on clean glass. Let the liquid evaporate. What is left on the glass ? CAUTION. — The fumes of chloroform, ether, and benzine are very inflammable. Do not use with fire or light burning in the room. EXPERIMENT 69. — Burn a little flour in a porcelain crucible for several hours, or until only a white ash is left. What part of the flour is this ? Yeast. — (Review plant classification, page 50.) Yeast Plant (magnified), showing method of reproduction. Yeast is a single-celled plant that grows by budding, and requires sugar, some protein, and mineral matter for its nourishment. It is found floating in the air and settles on substances rich in sugar, where it grows and causes a chemical change in the substance upon which it is feeding, called fermentation. This is the change which takes place when grape juice is changed to wine, when cider becomes " hard," or when " salt rising " bread is made.

A textbook of domestic science for high schools