In the section on cereals we called attention to the fact that Avheat is the cereal used in largest amounts in Europe and America because it is preeminently the bread cereal. This fact was brought home to us most forcibly during the recent World War. Wheat is especially adapted to bread making on account of the presence of two proteins, gliadin and glutenin, which unite when the flour is worked with water to form an elastic material called gluten. It is the presence of this gluten which makes possible the light loaf of bread, for it expands as gas is released in the bread and is hardened on heating, fixing the shape of the gas-containing cells and the loaf of bread. The presence of gluten is especially necessary for bread raised by yeast. No other cereal contains both the proteins necessary to form glu- ten, and only rye contains one of them, the sticky gliadin. Rye makes a sticky loaf less light than that prepared from the wheat flour. During the war there Avas a shortage of wheat clue to: 1. Decrease of production in w^arring countries. 2. Several short crops in America. 3. Supplies in Australia, India, and South America were unavail- able on account of shortage of shipping. 4. Some was lost by sinking. Wheat was essential abroad because practically all the bread there is made at the bakers and must be durable. Such bread is not suc- cessfully made with less than 75 per cent wheat. The American housewife was asked to substitute other flours in the breads made at home because — 1. They were available here. 2. The other cereals can be used more successfully in the quick home breads than in the bakery breads. In order to distribute this saving equally the housewives were required to buy a definite amount of the so-called substitute flours with every purchase of wdieat flour. The price of wheat flour was controlled by the Government be- cause wheat bread is a basic food, which must be available to those with small incomes. It continued during the war to be our cheapest 125 126 USE AND PREPARATION OF FOOD. food. Through vohintaiy regulation the use of wheat was con- ti'oUed among those who were able to pay for more expensive foods so as to have enough wheat bread for use among those who must depend upon the baker and who could not buy the more expensive foods. The high-class hotels were the first to go into the wheatless program. During last year the United States sent abroad 140,000,000 bushels of wheat without which it is doubtful whether the war would have been won ; 120,000,000 bushels were saved out of the normal con- sumption of the people. At the present time we have an increased amount of wheat avail- able due to : 1. Availability of supplies in India, Australia, and South America as shipping is released from war purposes. 2. Large crops raised this year in response to call of Food Ad- ministration and other agencies. On the other hand, the crops of some of the other cereals were materially decreased this year as the result of other conditions. As a result there has been a let-up in the wheat conservation pro- gram. The housewife is no longer required to buy the substitutes with the wheat flour and the baker may make an unmixed wheat loaf. On the other hand, the cooperation of all the housewives is needful in a cereal-saving program. This should include: 1. Wise use of all cereals.

AI-modernized reading of the original text

In the section on cereals we called attention to the fact that wheat is the cereal used in largest amounts in Europe and America because it is preeminently the bread cereal. This fact was brought home to us most forcibly during the recent World War. Wheat is especially adapted to bread making on account of the presence of two proteins, gliadin and glutenin, which unite when the flour is worked with water to form an elastic material called gluten. It is the presence of this gluten which makes possible the light loaf of bread, for it expands as gas is released in the bread and is hardened on heating, fixing the shape of the gas-containing cells and the loaf of bread. The presence of gluten is especially necessary for bread raised by yeast. No other cereal contains both the proteins necessary to form gluten, and only rye contains one of them, the sticky gliadin. Rye makes a sticky loaf less light than that prepared from the wheat flour. During the war there Avas a shortage of wheat due to: 1. Decrease of production in w^arring countries. 2. Several short crops in America. 3. Supplies in Australia, India, and South America were unavailable on account of shortage of shipping. 4. Some was lost by sinking. Wheat was essential abroad because practically all the bread there is made at the bakers and must be durable. Such bread is not successfully made with less than 75 per cent wheat. The American housewife was asked to substitute other flours in the breads made at home because — 1. They were available here. 2. The other cereals can be used more successfully in the quick home breads than in the bakery breads. In order to distribute this saving equally the housewives were required to buy a definite amount of the so-called substitute flours with every purchase of wheat flour. The price of wheat flour was controlled by the Government because wheat bread is a basic food, which must be available to those with small incomes. It continued during the war to be our cheapest food. Through voluntary regulation the use of wheat was controlled among those who were able to pay for more expensive foods so as to have enough wheat bread for use among those who must depend upon the baker and who could not buy the more expensive foods. The high-class hotels were the first to go into the wheatless program. During last year the United States sent abroad 140,000,000 bushels of wheat without which it is doubtful whether the war would have been won ; 120,000,000 bushels were saved out of the normal consumption of the people. At the present time we have an increased amount of wheat available due to : 1. Availability of supplies in India, Australia, and South America as shipping is released from war purposes. 2. Large crops raised this year in response to call of Food Administration and other agencies. On the other hand, the crops of some of the other cereals were materially decreased this year as the result of other conditions. As a result there has been a let-up in the wheat conservation program. The housewife is no longer required to buy the substitutes with the wheat flour and the baker may make an unmixed wheat loaf. On the other hand, the cooperation of all the housewives is needful in a cereal-saving program. This should include: 1. Wise use of all cereals.

Use and preparation of food