Show r What hat to t Eat and Why rv i C. C Houston Goudiss Relates the Romance 1 of Wheat and Discusses Flour the Basic Food By fly C C. C HOUSTON GOUDISS j THE TilE story of wheat flour is the story of civilization Before Defore man learned to cultivate this golden grain he was obliged t tto to move from place to place with the seasons seasons in search of food to sustain and nourish his body Then on one happy and mom momentous occasion perhaps years ago an inspired nomad plucked the kernels clus- clus at the top of some waving waving ing grasses observed r that they had a nut-like nut taste and passed along the far r reaching far aching discovery to his fellow tribes fellow tribes tribes- men The beginnings of wheat cultivation cultivation tion are lost in antiquity But we do know that for lor thousands o 0 f I years It has been one of the most Important crops In Inthe Inthe inthe the world world world-so so necessary necessary seek see see- k essary to manswell mans man's manswell well being that the supplication Give us t this his day our dally bread has bas summed up his hism m most o 0 s t fervent de de- sires Food for the Iho World Today nearly three quarters of ofa a II billion people use wheat as food And modern methods of milling have developed flours of such superlative superlative superlative su su- quality that breads are more appetizing and more attractive tive than ever before special flours make cakes and pastries light as the proverbial feather and there are Bre prepared mixes available for biscuits waffles warnes muffins griddle cakes pie crust and gingerbread For Energy and Vitality The form lorm in which wheat flour makes its appearance on the table Is of less Importance than the tact fad that it is and should be an essential essential essen essen- 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 carbohydrates drates from Irom 11 to 15 per cent protein pro pro- protein tein and varying amounts of mineral min eral salts and vitamins It is necessary to know something something some Borne thing of the structure of the wheat kernel and to understand how the various flours differ in order to select the flour best suited for each purpose A kernel Is made up of several outer layers of bran a B layer of cells high In phosphorus phosphorus and protein just Inside the bran the endosperm composed composed composed com com- posed of cells in which starch granules are held together by proteins proteins pro pro- proteins and the germ The starch cells are so 0 small that one kernel of wheat may contain as many as granules i White and Whole Wheat Flours White flour Is made chiefly from the endosperm Whole-wheat Whole en en- wheat tire-wheat and graham flours are loosely applied terms which refer both to products made by grinding grind grind- grinding ing the wheat berry without the removal or addition of any ingredient ingredient ingredient ingre ingre- and also to a flour from which part of the bran has been removed or to which brats bran has been added One of the most prolonged discussions discussions dis dis- of the last two decades has bas involved arguments for lor 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 misled often at the expense of their enjoyment in meals Here are the facts White bread brend contains important energy values proteins some minerals chiefly potassium and phosphorus and when made with milk it also supplies supplies sup sup- plies some calcium It is ea easily ly and almost completely digested tests indicating an average digestibility digestibility digestibility di di- of 96 per cent Bread Dread and other bakery products products prod prod- made from whole wheat flour also contain proteins and carbohydrates carbohydrates drates plus good amounts of iron copper phosphorus and potassium um urn and vitamins A Q n and G. G The whole grain products are less completely digested than those which are highly refined relined however so some of their nutrients nutrients nutrients may be lost to the body When the two types of flour are considered as sources of protein and energy alone they are regarded regarded regarded re re- re- re by nutritionists as practically practically cally Interchangeable Whole wheat flour is conceded to be richer rich rich- er in minerals and vitamins but where white bread Is la preferred these elements easily can be supplied supplied supplied sup sup- plied from Irom other sources As a matter of fact foods made from both types of flour belong Inthe in inthe inthe the well balanced diet where they add variety and splendid food values values val vat ues at minimum cost And It goes without saying that for many purposes only white flour is suit suit- able Bread Versus Venus Pa Pastry try Flour Different types types types' of wheat differ in their proportions of protein and carbohydrates and that accounts for lor the difference between bread and pastry flours Bread flour is made from Irom wheat containing a large amount of gluten which gives elasticity to a dough and helps to make a well piled loaf loal Pastry flour contains less gluten and more starch and has a lighter texture that produces grained fine cakes purpose All flours as BS their name implies are usually a blend of different types of wheat and andare andare andare are designed for general household household household house house- hold use A Symbol of Progress It Is a tribute to American Amerlean enterprise enterprise en en- that the worlds world's largest larlest flour mills are now to be found In Inthis Inthis this country and that tremendous staffs of technicians and research chemists supervise every step tep In Inthe Inthe Inthe the preparation of the flour which may pass through as a. many as 17 11 grindings and be subjected to separations Experts begin by checking the quality of the grain while It is in transit to the mill But their work does not end when the flour emerges pure white In color and unbelievably fine in texture after having passed through silk bolting cloths of mesh or finer After that there are Bre baking tests day after day to be sure sure sure- that every sack which is sold is of uniformly high quality Self Self Riling Flours Hours An interesting development of recent years has been the self self self-ris ris rising ing flours and other use ready mixtures Some of these contain only a others include dried milk and eggs fat and baking baking baking bak bak- ing powder so 80 that only a liquid is needed All are planned to save the homemakers homemaker's time and maintain main main- maintain tain her family's family Interest in their most Important energy food the food the products of wheat wheat the the foremost cereal grain O C. 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