Part 19

Bran. Objection is sometimes made to bran because the cellulose shell is not digested, but bran contains much protein and mineral matter and, even though it is crude fiber, as stated above, this fiber has a value as a cleanser for the lining of stomach and intestines, and for increasing peristalsis, thus encouraging the flow of digestive juices and the elimination of waste. In bread or breakfast foods, it is desirable to retain it for its laxative effect.

The bran has three coats,—the tough, glossy outside, within this a coat containing most of the coloring matter, and a third coat, containing a special kind of protein, known as cerealin. The two outer layers contain phosphorous compounds, lime, and iron. All three coats contain gluten.

Of course there is more waste in bread made with bran and in consequence, there is a smaller proportion of the nutrition in graham bread. It is held by some, however, that more of the nutrition is digested than in white bread.

Gluten flour is made of the gluten of wheat. It is a valuable, easily digested food, containing a large proportion of protein.

Whole wheat flour does not contain the whole of the wheat, as the name implies; it, however, does contain all the proteins of the endosperm and the gluten and oil of the germ, together with all of the starch. As a flour, therefore, it is more valuable than the white flour, containing more nitrogenous elements.

Graham flour is the entire wheat kernel; with the exception of the outermost scale of the bran. It contains the starch, gluten, phosphorous compounds, iron and lime. It is the most desirable of the flours because, containing the bran, it assists in digestion and elimination, and the phosphorous, iron and lime are valuable for body building.

Nutri meal is much the same as Graham flour, the chief difference being that the bran is ground finer. The wheat is ground between hot rollers, the heat bringing out the nutty flavor of the bran. It contains all of the nutrition of the wheat.

Bread. As must be implied from the above, the “whole wheat,” nutri meal, or graham flours are necessary if bread is to be a complete food.

There is perhaps no form of prepared food which has been longer in vogue. It has been known since history began. It probably maintains and supports life and strength better than any single food. The ease with which it is digested depends very largely upon its porous condition. When full of pores, it is more readily mixed with the digestive juices.

The pores in bread are produced by the effort of the gas, released by the yeast, to escape. When mixed with water, the flour forms a tenacious body which, when warm, expands under the pressure of the gas from the yeast, until the dough is full of gas-filled holes. The walls of the gluten do not allow the gas to escape, and thus the dough is made light and porous. The more gluten the flour holds, the more water it will take up in the dough, and the greater will be the yield of bread; hence, the more gluten, the more valuable the flour. If the bread is not porous, the fermentation is not complete, and the bread is heavy.

Yeast is a plant fungus. In its feeding, the plant consumes sugar, changing it into alcohol and carbonic acid gas. If the bread contains no sugar the yeast plant will change the starch in the flour into sugar for its feeding. Many housewives, realizing that the bread begins to “rise” quicker if it contains sugar, put a little into the sponge. Unless a large quantity of sugar is put in, the yeast will consume it and the bread will not have an unduly sweet taste.

As the yeast causes fermentation, alcohol forms in the dough. This is driven off in the baking. If the bread is not thoroughly done, the alcohol continues to ferment and the bread turns sour. Bread is not thoroughly baked until fermentation ceases. It is claimed that fermentation does not entirely cease with once baking; this is the basis of the theory, held by some, that bread should be twice baked. The average housekeeper bakes an ordinary loaf one hour.

Time must be given for the products of fermentation to evaporate, in the cooling of the bread, before it is eaten and it is not ready to eat for eight to ten hours after baking. Hot or insufficiently cooked bread is difficult of digestion, because it becomes more or less soggy upon entering the mouth and the stomach, and the saliva and gastric juices cannot so readily mix with it.

The best flour for bread is that made from the spring wheat, grown in cooler climates, because it is richer in gluten than the winter wheat. The winter wheat flour is used more for cakes and pastries.

Bread made from milk, is, of course, richer and more nutritious than that made from water and bread made from potato water contains more starch; both of these retain their moisture longer than bread made with water.

Mould, which sometimes forms upon bread, is, like the yeast, a minute plant. It is floating about everywhere in the air, ready to settle down wherever it finds a suitable home. Moisture and heat favor its growth, hence bread should be thoroughly cooled before it is put into a jar or bread box and the bread box should be kept in a cool place.

Rye bread contains a little more starch and less protein than wheat bread. It contains more water and holds its moisture longer.

Biscuits. The objection to eating hot bread, does not hold for baking powder or soda biscuits, if well cooked, because these cool more rapidly and they do not contain the yeast plant; hence, they do not ferment as does the bread.

Baking powder is made from bicarbonate of soda (baking soda) and cream of tartar. When these are brought in contact with moisture, carbon dioxid is formed, and, in the effort to escape, it causes the dough to expand and become light. The reason that the cook attempts to bake her biscuits, or anything made with baking powder as quickly as possible, after the baking powder comes in contact with the moisture, is that the dough may have the full effect of the expansion of the gas. If the room in which she mixes her dough is cool, or if her biscuit dough is left in a cool place, this is not important, as heat and moisture are both required for full combustion.

Macaroni and spaghetti are made from a special wheat flour rich in gluten known as Durum. They contain about seventy-seven per cent starch, little fat and little protein. They may take the place of bread, rice or potato at a meal.

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=Rice= is a staple cereal in all tropical and temperate climates. It requires special machinery to remove the husk and the dark, outer skin of the kernel. It is seldom eaten within three months after harvesting and it is considered even better after two or three years. It requires thorough cooking.

Unhusked rice is called paddy.

Wild rice is used by the North American Indians. The seeds are longer, thinner and darker, than the tame rice. It is coming into favor as a side dish, but it is served more particularly at hotels in soup and with game.

As previously stated, rice contains a larger proportion of starch than any other cereal and the smallest proportion of protein. Next to rice, in starches, comes wheat flour; yet whole wheat or graham flour contain half as much again of protein.

Because of the quantity of starch in flour, potatoes and rice, it is obvious that one should not eat freely of more than one of these at the same meal, else the digestive organs will be overworked in converting the starch into sugar and the liver overworked in converting the sugar into glycogen and back again into sugar; and the liver will be overloaded in storing it up. By far the best plan is to eat but one cereal at a meal.

Rice contains no gluten, hence it cannot be raised in bread.

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