husk lie the inner bran coats, containing gluten, a dark sub-
stance which is the nitrogenous or flesh-forming element,
the phosphates and other min-
eral matters which help to
make up the bony parts of
the bod}', and the oil which
gives the characteristic odor
to wheat grains. The cen-
tre, or heart, of the grain
consists of cells filled with
starchy a fine, white, mealy
powder, which has little value as food except as a heat
producer. There is also a small amount of gluten dif-
fused among the starch cells. For convenience, these dif-
ferent parts of the wheat will be designated as bran^ or
the outer husk ; gluten, or
the inner bran coats ; and
starch, or the heart of the
wheat. The proportion and
quality of the gluten and
starch in difi'erent kinds of
wheat vary according to the
climate and soil in which
they are grown. They are
also afiTected by the method
of grinding the grain. Wheat grown in Southern or warm
climates, and in the intense, though short, summer of our
own Northwest, contains more nitrogen than that grown in
cold, damp climates. It loses more water by evaporation,
and consequently the seed is smaller and harder. In some
varieties of wheat the outer hush is thin and smooth, and
peels ofl^* readily under the stones. In others, it is thick
and rough, and adheres closely to the kernel. In some, it
is light-colored or brittle ; in others, dark-colored or tough.
The husk}^ portion of wheat is about fourteen or sixteen
per cent of the whole weight.
The gluten of wheat is a gray, tough, elastic substance,
consisting chiefly of vegetable fibrine. It can be examined
FiGo 3. Grain of wheat magnified.
A is the bran ; B the gluten ; C the starch.
The Boston Cook Book.
39
easily by making a dough of flour and water, and working
it on a sieve under a stream of water. The water will
carry the starch, sugar, gum, and mineral matters into the
pan below, leaving a lump of gluten on the sieve. It
closely resembles a piece of animal skin, and, when dried,
has a glue-like appearance ; hence its name, gluten. The
proportion of gluten varies from eleven to fifteen per cent.
This tough, elastic quality of the gluten determines the
quality of the flour. The more gluten and the tougher or
stronger it is, the better the flour. The gluten of good
flour will swell to four or five times its original bulk ; while
that of poor flour does not swell, but becomes water}- and
sticky, and sometimes gives off a disagreeable odor, owing
to the deterioration of the fatty or oily element.
Preparing the Flour.
Page 27
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
husk lie the inner bran coats, containing gluten, a dark substance which is the nitrogenous or flesh-forming element,
the phosphates and other mineral matters which help to make up the bony parts of the body, and the oil which gives the characteristic odor to wheat grains. The centre, or heart, of the grain consists of cells filled with starchy a fine, white, mealy powder, which has little value as food except as a heat producer. There is also a small amount of gluten diffused among the starch cells. For convenience, these different parts of the wheat will be designated as bran^ or the outer husk ; gluten, or the inner bran coats ; and starch, or the heart of the wheat. The proportion and quality of the gluten and starch in different kinds of wheat vary according to the climate and soil in which they are grown. They are also affected by the method of grinding the grain. Wheat grown in Southern or warm climates, and in the intense, though short, summer of our own Northwest, contains more nitrogen than that grown in cold, damp climates. It loses more water by evaporation, and consequently the seed is smaller and harder. In some varieties of wheat the outer hush is thin and smooth, and peels off readily under the stones. In others, it is thick and rough, and adheres closely to the kernel. In some, it is light-colored or brittle ; in others, dark-colored or tough. The husk}^ portion of wheat is about fourteen or sixteen per cent of the whole weight.
The gluten of wheat is a gray, tough, elastic substance, consisting chiefly of vegetable fibrine. It can be examined
FiGo 3. Grain of wheat magnified. A is the bran ; B the gluten ; C the starch.
The Boston Cook Book.
easily by making a dough of flour and water, and working it on a sieve under a stream of water. The water will carry the starch, sugar, gum, and mineral matters into the pan below, leaving a lump of gluten on the sieve. It closely resembles a piece of animal skin, and, when dried, has a glue-like appearance ; hence its name, gluten. The proportion of gluten varies from eleven to fifteen per cent. This tough, elastic quality of the gluten determines the quality of the flour. The more gluten and the tougher or stronger it is, the better the flour. The gluten of good flour will swell to four or five times its original bulk ; while that of poor flour does not swell, but becomes watery and sticky, and sometimes gives off a disagreeable odor, owing to the deterioration of the fatty or oily element.
Preparing the Flour.