Both graham and whole-wheat flours
produce a more wholesome bread than any of the varieties of white flour,
because they contain more of the nutritive elements and mineral salts,
which are necessary in the diet. The bran that is retained in them is
not used by the body as food, but it adds bulk to the diet and assists
in carrying on the normal functions of the digestive tract.
17. SELECTION OF FLOUR.--If a large quantity of flour must be bought at
one time, as, for instance, enough to last through an entire season, it
is advisable to test it carefully before the purchase is made, so as to
avoid the danger of getting a poor grade. As a rule, however, housewives
are obliged to purchase only a small quantity at a time. In such cases,
it will not be necessary to test the flour before purchasing it,
provided a standard make is selected. Very often, too, a housewife in a
small family finds it inconvenient to keep on hand a supply of both
bread flour and pastry flour. In such an event, a blend flour, which, as
has been mentioned, is a mixture of flour made from spring and winter
wheat that will do for all purposes, is the kind to purchase. While such
flour is not ideal for either bread or pastry, it serves the purpose of
both very well.
18. QUALITY OF FLOUR.--Flour is put on the market in various grades, and
is named according to its quality.
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