in successful use before; some were not in general use until necessity
d<Miumded a greater supply of materials for use in bread maldng,
A. Kinds available generally are:
Rye.
Corn meal and flour.
Barley.
Oat flour.
Kafir flour.
B. Less usual flours are:
Cottonseed-meal flour.
Soy-bean flour.
Peanut flour,
llie above flours are interesting on account of the variety and
flavor they introduce into the diet. Wliere certain flours are more
available than the usual cereals there is economy in their use.
2. Comparison of flours from other gi^ains with wheat flour :
A. Bread-making power is less, for no other grain contains both
the gluten-forming proteins which are so essential if the bread is to
hold up. One other grain, rye, contains one of these proteins, and
bread made from it holds together but lacks the lightness of wheat
bread.
B. Completeness of absorption depends upon the amomit of indi-
gestible residue contained, and varies with the method of milling
rather than the kind of cereal used.
C. Food value is practically interchangeable in the different cereal
flours as they appear on the market. Greater variations are seen in
flours from different portions of the same grain than from different
grains.
Table sJioiving composition of different cereal flours.
Description.
Water.
Protein.
Fat.
Carbo-
hydrate.
Ash.
Calories
per
pound.
Barley meal and flour
Corn meal
Rye flour
Wheat flour
Per cent.
11.9
12.5
12.9
12.8
Per cent.
10.5
9.2
6.8
10.8
Per cent.
2.2
1.9
.9
1.1
Per cent.
72.8
75.4
78.7
74.8
Per cent.
2.6
1.0
.7
.5
1, eo.3
1,620
1,588
1,600
D, Keeping qualities are, in general, not so good, though this is
determined .more by the method of milling than by the kind of grain
used.
E. Comparative costs are determined by supply and demand.
AVlien the price of wheat was controlled by the Government and the
people were required to buy a certain proportion of substitutes they
were, in general, higher in price. Under ordinary circumstances
many of the substitutes are cheaper than wheat flours.
132
USE AND PEEPAEATION OF FOOD.
3. General rules for their use in quick breads :
A. They may be used more successfully in quick breads than in
the breads leavened by yeast. Any proportion up to 50 per cent
may be used successfully in combination with wheat flour. In mix-
tures containing egg the substitutes may be increased to 75 per cent.
B. Combinations of substitutes may be used with advantage both
as to flavor and texture. Some good combinations are :
Rye flour or barley flour and corn flour or rice flour ; or
Peanut flour or soy-bean flour and potato flour or corn flour.
C. Substitution should be made on the basis of weight and com-
position. The batters vary somewhat in consistency from those
made from wheat flour alone.
Equivalcnis of one cup of tchcat flour.
Barley flour 1^ cups.
Buckwheat flour i cup.
Corn flour 1 cup.
Corn meal (coarse) i cup.
Com meal (fine) 1 cup.'
Feterita s cup.
Kafir i cup.
Milo flour i cup.
Oat flour 1 cup.i
Peanut flour 1 cup.'
Potato flour f cup.
Rice flour | cup.
Rye flour l|cups.
Soj--bean flour | cup.
Sweet potato flour IJ cups.
1 Scant.
Note. — There is a variation in the thickening quality of flours and meals due to methods of milling, the
varying water content and the thickening power of starches from dillerent sources. ✪ Raisin Bread
Page 85 · 2 recipe records on this page
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
in successful use before; some were not in general use until necessity demanded a greater supply of materials for use in bread making,
A. Kinds available generally are:
Rye.
Corn meal and flour.
Barley.
Oat flour.
Kafir flour.
B. Less usual flours are:
Cottonseed-meal flour. Soy-bean flour. Peanut flour, llie above flours are interesting on account of the variety and flavor they introduce into the diet. Where certain flours are more available than the usual cereals there is economy in their use. 2. Comparison of flours from other gi^ains with wheat flour :
A. Bread-making power is less, for no other grain contains both the gluten-forming proteins which are so essential if the bread is to hold up. One other grain, rye, contains one of these proteins, and bread made from it holds together but lacks the lightness of wheat bread.
B. Completeness of absorption depends upon the amount of indigestible residue contained, and varies with the method of milling rather than the kind of cereal used.
C. Food value is practically interchangeable in the different cereal flours as they appear on the market. Greater variations are seen in flours from different portions of the same grain than from different grains.
Table showing composition of different cereal flours.
Description.
Water.
Protein.
Fat.
Carbohydrate.
Ash.
Calories
per pound.
Barley meal and flour
Corn meal
Rye flour
Wheat flour
Per cent. 11.9 12.5 12.9 12.8
Per cent. 10.5 9.2
6.8 10.8
Per cent.
2.2
1.9
.9
1.1
Per cent.
72.8 75.4 78.7 74.8
Per cent.
2.6
1.0
.7
.5
1,600.3
1,620 1,588 1,600
D, Keeping qualities are, in general, not so good, though this is determined .more by the method of milling than by the kind of grain used.
E. Comparative costs are determined by supply and demand. When the price of wheat was controlled by the Government and the people were required to buy a certain proportion of substitutes they were, in general, higher in price. Under ordinary circumstances many of the substitutes are cheaper than wheat flours.
3. General rules for their use in quick breads :
A. They may be used more successfully in quick breads than in the breads leavened by yeast. Any proportion up to 50 per cent may be used successfully in combination with wheat flour. In mixtures containing egg the substitutes may be increased to 75 per cent.
B. Combinations of substitutes may be used with advantage both as to flavor and texture. Some good combinations are :
Rye flour or barley flour and corn flour or rice flour ; or Peanut flour or soy-bean flour and potato flour or corn flour.
C. Substitution should be made on the basis of weight and composition. The batters vary somewhat in consistency from those made from wheat flour alone.
Equivalents of one cup of tchcat flour.
Barley flour 1^ cups.
Buckwheat flour i cup.
Corn flour 1 cup.
Corn meal (coarse) i cup.
Com meal (fine) 1 cup.'
Feterita s cup.
Kafir i cup.
Milo flour i cup.
Oat flour 1 cup.i
Peanut flour 1 cup.'
Potato flour f cup.
Rice flour | cup.
Rye flour l|cups.
Soj--bean flour | cup.
Sweet potato flour IJ cups.
1 Scant.
Note. — There is a variation in the thickening quality of flours and meals due to methods of milling, the varying water content and the thickening power of starches from different sources.
Records on this page
Raisin BreadBerkshire Muffins