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Show TO PREVENT SOURING OF VICTORY BREAD. Throughout Wobor county tho women wom-en are engaged in friendly rivalry in the making of victpry bread, which is made up of a flour containing at least 20 per cent of cereals other than whcaL Our capable housewives may learn an important lesson from Franco in making whole-wheat and victory bread. When the French attempted to mako bread of a flour containing more than 80 per cent of the grain of wheat, complaints grew to such proportions that the most capable chemists wero invited to sook out the trouble. Tho bread was heavy, sour and unpalatable, unpalat-able, with an ordor and an acrid aftertaste. after-taste. Professor Laplcque discovered that tho "middlings," and not the brnn caused tho souring and produced tho heaviness, and he explained tho chemistry, chem-istry, an account of which is reproduced repro-duced from a scientific paper. 0 This middle portion of tho grain, 0 lying between tho envelope of cellulose cellu-lose and tho central white part of the q kernel containing gluten and starch, consists mainly of the aleurone layer - and the germ. The cells containing . aleurone have a special function; at the moment of germination, when tho 5 germ is sprouting into a new plant, It 1 is their office to attack, dissolve, and j transform the inner part of the kernel ' in order to nourish tho young seedling, I which thus is enabled gradually to ab-isorb ab-isorb all tho nourishment stored in the grain. ThiB function is performed by I means of ferments known as diastases. jWhen these find their way Into the flourthey begin to ferment 'energetically 'energeti-cally as soon as moisture is added, and it 16 to this fermentation that the objectionable ob-jectionable qaullties in the 85 por cent war bread wore due. These diastases, which are definitely acid, affoct the i dough during the time it is set to rise. Thoy not only make it darker, but modify the gluten, interfere with tho j rising so as to produce a bread more 'compact and heavy, and alter both i taste and odor, which are sour and ! acrid, with an unpleasant butyric fla-I fla-I vor. J Experiments wero conducted to find an alkali to overcome the acid fermentation fermen-tation of tho aleurone-holdlng colls. IT Imnmnt.. 1 T- i . Iunuc-iTtiiei ima uauu. r unner experiment experi-ment proved that It was not necessary to neutralize the diastasic portion of tho flour separately. Excellent results are obtained merely by using lime-water instead of plain water in the ordinary ordi-nary process of making up the dough. There is no danger of this introducing too large a proportion of lime, since only one gram is used in three kilograms kilo-grams of bread, i, e., one part in 3000. Many other foods contain as much or more; thus, In drinking a glass of milk one gets as much as in eating a kilogram kilo-gram of bread (2.2 pounds). The Academy of Medicine has given its sanction to this method of preparing prepar-ing bread. It is to bo remembered, in fact, that this middle layer of the grain with the germ is rich in mineral salts, especially phosphates, and in albuminoids; albu-minoids; bread containing it is, therefore, there-fore, more nutritious than bread made i of white flour, provided tho former can be digested and assimilated. No change in the practice of bread-making bread-making is entailed by tho new recipe. The successive yeasts and the dough are made and worked as usual. But ! the dough is made up with lime-water prepared as above Instead of with ordinary or-dinary water. Tho bread Oius made is ' better raised; its crust is firm; it has : an agreeable odor. Its flavor is sweet, j without acidity or acridity. It leaves 1 a pleasant after-taste. It keeps well. ( |