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Show Bread Mail of Toft Plour. Something new In tho way of a food product la pea flour, with which the War Department Iiuh recently been mulling experiments. 11 will be placed on the maiKcl before long at a niod-crute niod-crute price, and seems likely to coma Into uae to a conalderable extent. Thla I flour Is Intended to be mixed with wheat dour fur making bread, autl I the claim la that It Improves tbe flavor j of the bread, which remains soft and j moist for a much longer time than I when wheat flour alone la employed. t The pea flour la prepared for market I by cooking the peas with steam, then ' ' I roaatlng them, and finally powdering r them by roller process, the final prod- I uct being light sulphur yellow In color and nearly as Una as ordinary wbest 1 flour. J It Is extremely nutritious and Is ssld f to contain nearly two and a bait times r aa much of the substance that goes j to mske muscle and blood aa doea - ? wheat flour. Nearly 69 per cent of , tha pea flour is starch and over 28 I, per cent la flesh forming stuff, with practically no water. Philadelphia I . Saturday Evening Post. |