On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet. Source: Wellcome Collection.

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    all; prepared in better sifting machines, it has a soft, not gritty feel like the former; it is cooled in especial apparatus, whilst the former is allowed to cool in sacks. The only method of securing flour of the quality of the American and the durability of the English, would be to grind unmoistened, or, when the stones are soft, slightly moistened grain, but at all events undried grain, and to dry it at a low temperature before packing, as has been prac- tised in some places for sea-transport with the best results. The quantity of the various mechanical constituents of wheat grain exhibited in the following analysis was ob- tained from flour manufactured in a new mill at St. Maur, near Paris: Flour of first quality . . . . 72 lb. „ second „ . . . .3 „ third „ . . . -3. Coarse bran . . . . .7 Fine bran . . . . .10 Black bran meal . . . . .3 Separated by sieves . . . .1 Lost . . . . . .1 100 Baking.—When meal is worked up with water, and ex- posed to a heat of 100° C. (212 F.), the starch which forms the greatest part of the flour becomes converted from the insoluble into the soluble state; but the cake is firm, dense, and compact, and very difficult of digestion. When the heat is such that the surface only attains the above tempera- ture, the mass is in general doughy internally; this kind of bread was universal in former times, and is still eaten in Scotland, the north of India, and Affghanistan. The art of baking bread consists in producing a crust or roasted portion, and a crum. For ensuring the porosity of the