Its limited use here is undoubtedly due to the fact
that when rye is used alone it makes a moist, sticky bread, which is
considered undesirable by most persons. The reason for this is that,
although rye contains a sufficient quantity of gluten, this substance is
not of the proper quality to make the elastic dough that produces a
light, spongy loaf. Therefore, when rye is used, wheat flour is
generally mixed with it. The result is a bread having a good texture,
but the dark color and the typical flavor that rye produces.
9. Wheat, the other grain used for bread making, is an annual grass of
unknown origin. It is used more extensively for food than any other
grain. In fact, it has been estimated that the average quantity consumed
by each person is about 6 bushels a year, and of this amount by far the
greater part is used in the making of bread. Since so much of this grain
is used as food, considerable time and effort have been spent in
developing those qualities which are most desirable for the purpose to
which wheat is put and in perfecting the processes whereby wheat flour
of a good quality may be obtained.
This grain is particularly well adapted for bread making because of the
nature of the proteins it contains and the relative proportions of
these. These proteins, which occur in the wheat grain in the form of
gluten, are known as _gliadin_ and _glutenin_.
Pages:
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220