The theory and art of bread-making : a new process without the use of ferment / by E. N. Horsford.

  • Horsford, Eben Norton, 1818-1893.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: The theory and art of bread-making : a new process without the use of ferment / by E. N. Horsford. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    form, — to wit, the raised loaf, with but inconsiderable changes o( the original flour. If the loaf is made sweet by addition of sugar, or aromatic by addition of flavoring extracts, or rich by addition of eggs or butter or fruit, it is cake or pudding or pastry, but not bread. Let us consider the material out of which this loaf is to be produced. Composition of the Wheat- Grain. Fig. 1. C9 The crushed grain of wheat is a mixture of reddish-brown and white portions. By bolting or sifting, most of the brown portion is removed. Of this the coarser part is called bran. Bran is commonly though not universally supposed to contain but little of the nutritious part of the wheat. Careful examination shows it to contain much of the interior portion of the berry. The outer true bran, or bark, may be partially removed by moistening the grains and rubbing them lightly between the folds of a coarse towel. This hull or bark so separated is chiefly composed of woody fibre, and contains little nutritious matter. Investigations made elsewhere, and confirmed in my laboratory, have shown the amount of the outer bran that may be so detached to be less than three and a half per cent of the weight of the un- Fig. 1 exhibits the wheat-grain or kernel of the natural size, presenting the grooved side and reverse, and cross section; also a cross section magnified to 18 diameters, and displaying the bran-coats, gluten-coat, and starch-cells.