A course in household arts by Duff Loretto Basil Sister

Author:Duff, Loretto Basil, Sister. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Home economics, Food
Publisher: Boston, Whitcomb & Barrows
Published: 1916-03-25T05:00:00+00:00

about 65 to 35 in lOO parts. ( IVheat Flour and Bread. Reprint from Year-Book of Dept. of Agriculture for 1903.)

Experiment i. To separate the gluten from flour. —Put 2 tb. bread flour into a saucer; add water, a few drops at a time, to make a stiff dough. Note the amount of water used. Knead the dough thoroughly, then let it stand 20 minutes or longer. Half fill a bowl or pan with cold water. Wash the dough in the bowl of water, and rub it between the fingers until as much as possible of the starch is washed out. Let the water stand until the starch settles, then pour off the water and dry the starch. Reserve for further examination.

Take fresh water and continue to wash the dough until the water looks clear, showing that practically all the starch is washed out. Squeeze out as much water as possible and collect the sticky, elastic substance. This is gluten.

Experiment 2. Roll the moist gluten into a ball, place on a pan, and bake it in a rather hot oven until thoroughly dry.

Examine the baked gluten outside and inside, and from its expansion, stiffness, etc., draw conclusions as to the effect of its presence in bread.

Experiments 3 and 4. Repeat experiments i and 2. using pastry flour. Compare results with those obtained with the bread flour.

Rye, like wheat, contains gluten, but the gluten of rye differs in some important features from that of wheat. The gliadin of rye resembles in its properties the gliadin of wheat, but rye contains no protein which corresponds to the glutenin of wheat; and therefore rye flour does not form a gluten similar to the gluten of wheat, although it comes nearer to doing so than does any other cereal. The bread made from rye flour alone is moist and clammy, and lacks the light, spongy texture of that made from wheat; consequently a considerable quantity of wheat flour added to the rye makes a much better bread.

The cereals as a class, as mentioned before, may be said to contain on an average about 10 per cent each of water and of protein, a very small percentage of fats, and from 60 to 80 per cent of carbohydrates, chiefly starch. The amount of sugar present, though small, is an essential consideration, because

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