A. Bread-making power. — The patent flours are the best, and
the shorter the patent usually the higher bread-making power. This
is on account of both the quantity and the quality of the gluten. In
times of wheat shortage, it is important to preserve bread-making
power.
B. Completeness of absorption. — The white flour with a minimum
of indigestible residue is most completely absorbed. This question
was a vital one in the time of wheat shortage because the portion
of wheat rejected in milling could be used to better advantage by
animals than humans. The portion of residue which is not absorbed
makes the unbolted flours especially desirable in cases of constipa-
tion.
C. Food value. — The food value of the less highly prirified flours
is higher than that of the white flours as is shown by the following
table:
[From " Food Products," by Sherman.]
Description.
Water.
Protein.
Fat.
Carbo-
hydrate.
Fiber.
Ash.
Calories
per
pound.
Per cent.
11.30
11.40
12.80
Pit cent.
13.30
13.80
10.80
Per cent.
2.20
1.90
1.10
Per cent.
71.40
71.90
74. SO
Per cent.
1.9
.9
.2
Per cent.
1.8
1.0
.5
1 62S
Whole wheat flour
1,630
1,600
Straight grade white flour
130 USE AND PREPARATION OF FOOD.
When we take into consideration the greater yield of flour, 100
pounds of graham and 90 pounds of whole wheat from every 100
l)ounds of wheat, as compared with 71 pounds of white flour, this
more than overcomes the difference in absorption.
The unbolted flours are especially higli in mineral and vitamine
content. This is important in a restricted diet if the bread makes
up any large proportion of it, but can be disregarded if the diet is
varied. It is more important in the case of children than adults.
D. Keeping qualities; — The white flours keep better, as the fat and
enzymes present in the germ tend to hasten the deterioration of the
unbolted flours; also it is more likely to contain developing larvai
of insects.
E. Comparative costs. — Theoretically, the unbolted flours should be
cheaper because a smaller amount of wheat is used in their prepara-
tion, but in most communities the white and unbolted flours cost the
same or the advantage is on the side of the white flours. This is
probably due to:
(1) Poorer keeping qualities of the unbolted flours.
(2) Most mills are prepared to handle the bolted flour only
and do not care to stimulate a denumd for the unbolted.
METHOD OF DEVELOPING LABORATORY WORK.
If there is a mill in the comnumity, have the women visit it. The
essential points should be explained before they enter Ihe mill, since
the noise there is so great that any explanations are difficult.
During the laboratory period have samples of the various flours
on hand; have the woman weigh a well-sifted cupful of each. On
this basis substitute hard wheat and unbolted flours for the soft
wheat flour used in last lesson in at least one typical mixture. On
basis of the results, work out table of substitution. Have other typi-
cal mixtures tried out at home and their success reported upon.
Lesson 3. The Use or Flours from Other Grains Than "Wheat.
AIM.
To show the women the method of substituting and use of other
flours than wheat.
POINTS TO BE BROUGHT OUT.
1. During the scarcity of wheat successful flours have been pre-
pared from other food materials than wheat. Some of these had been
USE AND PREPAKATION OF FOOD.
131
Page 84
Presented as published in 1919. 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
A. Bread-making power. — The patent flours are the best, and the shorter the patent usually the higher bread-making power. This is on account of both the quantity and the quality of the gluten. In times of wheat shortage, it is important to preserve bread-making power.
B. Completeness of absorption. — The white flour with a minimum of indigestible residue is most completely absorbed. This question was a vital one in the time of wheat shortage because the portion of wheat rejected in milling could be used to better advantage by animals than humans. The portion of residue which is not absorbed makes the unbolted flours especially desirable in cases of constipation.
C. Food value. — The food value of the less highly purified flours is higher than that of the white flours as is shown by the following table:
[From " Food Products," by Sherman.]
Description.
Water.
Protein.
Fat.
Carbohydrate.
Fiber.
Ash.
Calories
per pound.
Per cent. 11.30 11.40 12.80
Pit cent. 13.30 13.80 10.80
Per cent. 2.20 1.90 1.10
Per cent. 71.40 71.90 74. SO
Per cent.
1.9
.9
.2
Per cent. 1.8 1.0
.5
1 62S
Whole wheat flour
1,630
1,600
Straight grade white flour
When we take into consideration the greater yield of flour, 100 pounds of graham and 90 pounds of whole wheat from every 100 l)ounds of wheat, as compared with 71 pounds of white flour, this more than overcomes the difference in absorption.
The unbolted flours are especially high in mineral and vitamine content. This is important in a restricted diet if the bread makes up any large proportion of it, but can be disregarded if the diet is varied. It is more important in the case of children than adults.
D. Keeping qualities; — The white flours keep better, as the fat and enzymes present in the germ tend to hasten the deterioration of the unbolted flours; also it is more likely to contain developing larvai of insects.
E. Comparative costs. — Theoretically, the unbolted flours should be cheaper because a smaller amount of wheat is used in their preparation, but in most communities the white and unbolted flours cost the same or the advantage is on the side of the white flours. This is probably due to:
(1) Poorer keeping qualities of the unbolted flours.
(2) Most mills are prepared to handle the bolted flour only and do not care to stimulate a denumd for the unbolted.
If there is a mill in the community, have the women visit it. The essential points should be explained before they enter Ihe mill, since the noise there is so great that any explanations are difficult.
During the laboratory period have samples of the various flours on hand; have the woman weigh a well-sifted cupful of each. On this basis substitute hard wheat and unbolted flours for the soft wheat flour used in last lesson in at least one typical mixture. On basis of the results, work out table of substitution. Have other typical mixtures tried out at home and their success reported upon.
Lesson 3. The Use or Flours from Other Grains Than "Wheat.
AIM.
To show the women the method of substituting and use of other flours than wheat.
1. During the scarcity of wheat successful flours have been prepared from other food materials than wheat. Some of these had been