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Show - What to toEat Eat and Why WhyC C . Houston Goudiss Relates the Romance Romanceof of Wheatand Wheat and Discusses Flour , the Basic Food FoodBy By C HOUSTON GOUDISSTHE GOUDISSTHE GOUDISS GOUDISSBHE BHE THE story of o ! wheat flour is the story ofcIvIlIzatIon of civilization Before Beforeman Beforeman Beforeman obligedto man learned to cultivate this golden goldcn grain gram , he was oblIged to move from place to place , with the seasons in m searchof search of offood offood offood food to sustain sustam and nourish his bodyThen bodyThen body bodyThen perhaps6 Then on one happy and moml moms monuntous ntous occasion , , perhaps 6 000 years ago an inspired msplred nomad plucked the kernels clus clustered clustered clustered tered at the top of some wav way < ( o ' ing mg grasses observed thatthey that thatthey they had a nut like taste and andpassed andpassed andpassed passed passedalong along the far reachmg reaching reachingdiscovery reachingdiscovery dIscovery to his fellow trIbes trIbesmcn tribesmen tribesmen tribesmenThe mcn men mcnI mcnThe menThe The beginnings begmnmgs of o ( wheat culhva eultiva culhvatlOn eultivation cultivation I tlOn tion are lost in antiquity But ButI Butwe Butwe I we do know that thatfor thatfor thatfor for thousands o 0 f ( fyears < years , it has been beenone beenone beent , 4 ' 4 , one ot of the most mostImportant mostimportant mostCB t , ! important crops m in mthe inthe inthe I inI the world-so world so world - so nee nec neeessary necessary neeessary essary to man's mans man'sweIl man'swell manswell ' / weIl well being hemg that the thesupplIcahon theyi thesupplication supplIcahon supplication ' . GIVeus Giveus Give GiveBus yi us t this his day our ourdaIly ourdaily ourdaily Bus daIly bread hread has hassummed hassummed hassummed summed up his hism hismost hismost m most 0 s t ferment fenent fern ent de deSIres desires SIres Food for tho the th World WorldToday WorldToday WorldToday Today nearly three quarters of ofa ofa ofa a bilhon bIllIon people use wheat as food foodAnd foodAnd foodAnd And modern methods of mIllmg milling mIllmghave millinghave millinghave have developed flours of such su superlatIve superlative superlative perlatIve quality quahty that breads are aremore aremore aremore more appetizing appehzmg and more attrac attractJve attractive attractive tJve tive than ever before spcclal special spcclalflours specialflours specialflours flours make cakes and pastrIes pastrIeslIght pastrieslight pastrieshght lIght as the proverbial feather featherand featherand featherand and there are prepared mIxes mIxesavaIlable mixesavailable mixesavailable avaIlable for biscuits waffles wafflesmuffins wafflesmuffins wafflesmuffins muffins griddle gnddle cakes pie crust crustand crustand crustand and gingerbread gmgerbread gingerbreadFor For Energyand Energy and VitalityThe VitalityThe Vitahty Vitality VitahtyThe The form in ID which wluch wheat flourmakes flour flourmakes flourmakes makes its appearance on the table tableIS tableis IS of less importance than the fact factthat factthat factthat that it is and should be he an essen essenhalltem essential essential halltem tial item m in the family food supply supplyThat supplyThat supplyThat That is because it offers a rIch rIchsupply richsupply richsupply supply of fuel value at little l1t11e cost costThe costThe costThe The d fferent types of flour contam contain contamfrom containfrom containfrom from 61 to 76 per cent carbohy carbohydrates carbohydrates carbohydrates drates from 11 to 15 per cent pro protem protein protem tem tein and varying varymg amounts of mmeral mmeral mm | eral salts and vltammsIt vitaminsIt vitamins vltamms vitaminsIt It is necessary to know some somethmg something something thmg thing of the structure of the wheat wheatkernel wheatkernel wheatkernel kernel and to understand how the thevarIous thevarious thevarious varIous flours differ in m order to toselect toselect toselect ! select the flour best suited for foreach foreach foreach I each purpose A kernel is madeup madeup made iup up of several outer layers of bran brana a layer of cells celIs high m in phosphorus phos phosphorus phosphorus phorus and protein protem just mSlde inside mSldethe insidethe insidethe the bran the endosperm com corn composed cornposed cornposed posed of cells celIs in m which st starch starchgranules starchgranules 1h 1hgranules ' ( ! granules are held together by pro pro- protems proteins proteins - teins tems , and the germ The starch starchcells starchcells starchcells cells are so small that one kernel kernelof kernelof kernelof of wheat may contain eontam as many as asW 20 000 000 granulesWh granules granulesWh Wh te fa to and Whole Wheaf Wheat FloursWhite Flours FloursWhite White flour is made chiefly from fromthe fromthe from.the fromthe . the endosperm Whole-wheat Whole wheat - - en entIrewheat entirewheat entire-wheat entire wheat tIre-wheat tIre wheat - - and graham flours are areloosely areloosely areloosely loosely applied terms which refer referboth referboth referboth both to products made by grmd grind grmdmg grinding grinding mg ing the wheat berry without the theremoval theremoval theremoval I removal or addition of any ingre mgre- mgre ingre- mgredlent ingredient ingredient - - dient dlent and also to a flour from fromWhICh fromwhich fromwhich WhICh part of the bran has beenremoved been beenremoved beenremoved removed or to which bran has hasbeen hasbeen hasbeen been addedOne added addedOne One of the most prolonged dIS dISeusslons discussions discussions eusslons cussions ot of the last two decades decadeshas decadeshas decadeshas has involved IDvolved arguments for and andagamst andagainst andagainst agamst against the use of white or whole wholewheat wholewheat wholewheat wheat flour in 1D making malung ' varIOUS varIOUStypes varioustypes varioustypes types of bread and muffins As a aresult aresult aresult result , many people mums 'have have ' nave been beenconfused beenconfused beenconfused confused and mlsled-often mlsled often misled-often misled misled - - often at the theeJl.pense theexpense theexpense eJl.pense eJlpense expense . ot of their enjoyment eDJoyment in inmeals inmeals inmeals inmealsHere meals mealsHere Here are the facts White bread breadcontams breadcontains breadcontains contams contains important energy values valuesprotems valuesproteins valuesproteins protems proteins some minerals mmerals chIefly chIeflypotassIUm chieflypotassium chieflypotassium potassIUm and phosphorus , and andwhen andwhen andwhen when made with milk mllk it also sup sup- supplIes supplies supplies - - plies some calcium It is eas'tly eastly easily eas'tlyand easilyand easilyand ' and almost completely digestedtests dIgested dIgestedtests digestedtests tests indicating mdlcatmg an average dl di dlgestIblhty digestibility digestibihty gestIblhty gestibility of 96 per centBread centBread cent centBread Bread and other bakery prod products products products ucts made from whole wheat flour also carbohydrates contain contam proteins protems and carbohy l drates plus good amounts of Iron Ironcopper ironcopper ironcopper copper phosphorus and potassl potassi potasslurn potassium potassium urn um and vitamins vItamms A Band B and GThe GThe G GThe The whole grain gram products are areless areless areless less completely digested than thanthose thanthose thanthose those which are highly refined refinedhowever refinedhowever refinedhowever however so some of their nutrI nutrIents nutricuts nutnents ents cuts bodyWhen may be lost to the body When the two tWI ) types of flour are areconsidered areconsidered areconsidered considered as sources of pr protein proteinand proteinand e1D e1Dand and energy alone they are re- re regarded regarded re regarded - - garded by hy nutritionists as pracb praeti pracbcalIy praetitally practically calIy tally interchangeable Interchangeahle Whole Wholewheat Wholewheat Wholewheat wheat flour is conceded to be rIch rIcher richer richer er in m minerals mmerals and vitamins vItamms but butwhere butwhere butwhere where white breadIS bread is preferred preferredthese preferredthese preferredthese these elements easily can be sup sup- supphed supplied supplied - - plied phed from other sourcesAs sourcesAs sources sourcesAs As a matter of fact foods made madefrom madefrom madefrom from boih both types of flour belong ill in illthe inthe mthe the well balanced d et where they theyadd theyadd theyadd add variety varIcty and splendid food val values valties values ues ties at minimum mmlmum , cost And lt it ltgoes itgoes itgoes goes without saying saymg that for many manypurposes manypurposes manypurposes purposes only " white "hIte hIte flour is SUIt SUItable suitable suitable able ! I I - Bread Versus Pastry Flour FlourDifferent FlourDifferent DIfferent types of " , wheat heat d ffer fferill fferin fferm ill in their proportions of protein protem and andcarbohydrates andcarbohydrates andcarbohydrates carbohydrates and that accounts accountsfor accountsfor accountsfor for the difference between bread breadand breadand breadand and pastry flours Bread flour IS ISmade ismade ismade made from wheat containing contammg a alarge alarge alarge large amount of gluten whIch whIchgIves whichgives whichgives gIves elasticity to a dough and andhelps andhelps andhelps helps to make a well piled loaf loafPastry loafPastry loafPastry Pastry flour con contains tams less gluten glutenand glutenand glutenand and more starch and has a lightertexture lighter lightertexture lightertexture texture that produces fine gramed grained gramedcakes grainedcakes grainedcakes cakes All AII purpose flours as their theirname theirname theirname name impi Impl es are usually a blend blendof blendof blendof of different types of wheat and andare andare andare are designed for general house house- household household household - - hold use useA A Symbolof Symbol of Progress ProgressIt It is a tribute trIbnte to American en enterprlse enterprise enterpnse terprlse terprise that the world s largest largestflour largestflour largestflour flour mills are now to be found lD in lDthIS inthis inthis thIS country and that tremendous tremendousstaffs tremendousstaffs tremendousstaffs staffs of technicians techmClans and research researchchemIsts researchchemists researchchemists chemIsts supervise every step m mthe inthe the preparation of the flour WhICh WhIChI whichmay whichmay may pass through as many as 1'7 17 ' 1'7grmdmgs 17grindings 17grinding grmdmgs grindings and be he subjected to 180 180separatIons 180separations 180separations 180separationsExperts separatIons separatIonsExperts Experts begm begin by checking checkmg thequality the thequalIty thequality qualIty of the gram grain while it is 111 m 111transit mtransit intransit transit to the mill But their work workdoes workdoes workdoes does not end when the flour flouremerges flouremerges flouremerges emerges pure white in ill color and andunbelIevably andunbelievably andunbelievably unbelIevably fine in m texture after afterhavmg afterhaving afterhaving havmg having passed through silk . boItmg bolting boItmgcloths boltingcloths boltingcloths cloths of 100 mesh or finer Mter After Mterthat Afterthat Afterthat that there are baking bakmg tests day dayafter dayafter dayafter after day , to be sure that every everysack everysack everysack sack which is sold is of umformly uniformly umformlyhIgh uniformlyhigh uniformlyhigh hIgh quality quahty iSelf l I lSelf . . ' " - 't t ' . < . Self Ris ng FloursAn Flours 1An AI1 An interesting mterestmg development otrecent ot of otrecent ofrecent recent years has been the self ns- ns ris- ris nsI rising ris rising - - ing mg flours and other ready to-USI to USI to-use use tousemixtures to-usemixtures to usemixtures - - ! mIXtures Some of these contam contain contamonly containonly containonly only a leavener others mclude include mcludedrIed includedried includedried drIed milk m11k and eggs fat and baking bak bakillg bakmg illg mg powder , so that only a lIqUId hquidis lIqUIdIS IS needed All are planned to save savethe savethe savethe the homemaker s tune time and mam main mamtam maintam maintain tam her family famlIy s interest mterest in m thelr their theirmost theirmost ' most important unportant energy food-the food the foodtheproducts foodtheproducts food - theproducts products of wheat-the wheat the wheat - - the foremost foremostcereal foremostcereal foremostcereal cereal grainawwuc grain gram ( a--wwu-c a wwu c & - - WNU-C WNU C WNU - - C Houston GoudJss-I93S-3I GoudJss I93S 3I Goudiss-1938-31 Goudiss 1938 31 GoudlS3 - - 193S - - 31 |