Show what to hat eat and why C houston goudiss belaf relates es f the he romance of wheat and discusses flour the basic food by C HOUSTON GOUDISS THE HE story of wheat flour is the story of civilization before aman A man learned to cultivate tills this golden grain he was obliged to move from place to place with the seasons in search of food to sustain and nourish his body then on one happy and mo momentous montous occasion perhaps years ago an inspired nomad plucked the Iter kernels nels clus aclus at the top of some ing grasses observed that they lind had a nutlike nut like taste and passed along the far reaching discovery to his fellow tribes men tito the beginnings of wheat cultivation are lost in antiquity hilt we do know that to for r thousands of 0 f years it has been one of t thu lie most important crops in the world so necessary to man s well being that the supplication give us its t this it Is day our dally bread has summed up tip his m most 0 s t fervent desires food for the world today nearly three quarters of a billion people use wheat na food and modern methods of milling have developed flours of such superlative perla perIn tive quality that broads breads ore are more appetizing and more attractive than ever cvar before special hours flours make cakes and pastries light ns as the proverbial feather end and there are prepared mixes available for biscuits waffles dumns griddle cakes pie crust and gingerbread for energy and vitrify fy the form in which wheat flour makes its appearance on the table is of less importance than the fact that it Is and should be an essential item in the family food supply that Is because it offers a rich supply of fuel value at little cost the different types of flour contain from 61 to 76 per cent carbohydrates from 11 to 15 per cent protein tein and varying amounts of mineral stilts salts and vitamins it is necessary to know something of the structure of the wheat kernel and to understand how flow the various flours differ in order to select the flour best suited for each purpose A kernel is made up of af several outer layers of bran a layer of cells high in phosphorus and protein just inside the bran tho the endosperm composed of cells cella tn in which starch granules are hold held together by proteins and the germ the starch cells are so small that hat one kernel of wheat may contain as many as granules white and whole wheat flours flour white flour Is made chiefly from the endosperm whole wheat en tire wheat and graham flours are loosely applied terms which refer both to products made by grinding the wheat berry without the removal or addition of any ingredient and also to a flour from which part of the bran has been removed or to which bran has been added one of the most prolonged discussions cus ous of the last two decades has involved arguments for and against the use of white or whole wheat flour in making various types of bread and muffins As a result many people have been confused and misled often at the expense of their enjoyment tn in meals here are the facts white bread contains important energy values proteins sorria some minerals chiefly potassium and and phosphorus and when made with milk it also supplies some calcium it is easily and almost completely digested tests indicating an average digestibility of 86 pe cent bread and other bakery products mode made from whole wheat flour also contain proteins and carbohydrates plus good time amounts ants of iron co copper phosphorus and um and vitamins A B and G tito tho whole grain products aro are less completely digested than those which tire highly refined however so some of their nutrients may bo be lost to the body when the ho two types of flour are considered ni as sources of protein and energy alone they are arc regarded ga crded by nutritionists us as practically interchangeable whole wheat flour Is conceded to bo be richer in minerals and vitamins but where white bread Is preferred these elements easily con can be supplied from other sources As a matter of fact foods mode mado from both types of flour belong in the well balanced diet where they odd add variety and splendid food values at minimum cost and it goes without saying that for many purposes only white lour flour la Is suitable broad versus pastry flour different types of wheat differ in their proportions of protein and carbohydrates and that accounts for the difference between bread and pastry flours dread bread flour la Is made from wheat containing a large amount of gluten which gives elasticity to a dough and helps to make n well piled loaf pastry hour flour contains less gluten and more starch and has a lighter texture that produces fine grained cakes all purpose flours as their name implies are usually a blend of different types of wheat and are designed for general household use A symbol of progress it Is a tribute to american enterprise ter prise that the worlds largest flour mills are now to bo be found in this country and that tremendous dous staffs of technicians and research chemists supervise every step in the preparation of the flour which may pass through at as many as 17 grindings and be subjected to separations experts begin by checking the quality of tho the grain while it Is in transit to the mill but their work does not end and when the flour emerges pure white in color and unbelievably fine in texture after having passed through silk bolting cloths claths of mesh or finer after that there are baking tests day after day to be sure that every sack which is sold is of uniformly high quality w Q self rising flours floun an interesting development of of recent years has been the self ris ing flours and other ready to use mixtures some of these contain only a beavener lc le avener others include dried milk and eggs tat fat ing powder so that only a liquid in ia needed all AH are planned to save the homemakers time and maintain her fam ilys interest in their most important energy food the products of wheat the foremost fere most cereal grain hoiston gondli IOU 31 |