Flour and Bread

Ingredients

• four rows
• 91 analyses of the ash of wheat by the same department
• 28 undetermined |
• 5 fat 1·5 gluten 12·0 modified starch 3·5 vegetable albumen 1·0 starch granules
• 0 modified starch 3·5 vegetable albumen 1·0 starch granules 64·8 ash 0·7
• 5 vegetable albumen 1·0 starch granules 64·8 ash 0·7 the average of numerous
• 0 starch granules 64·8 ash 0·7 the average of numerous analyses of american fl
• 8 ash 0·7 the average of numerous analyses of american flour examined by the d

Directions

1. Wheat (_Triticum vulgare_) forms the principal bread-stuff of civilized nations, and is by far the most important of all cereal grasses. It has one or more slender, erect and smooth stalks, which, owing to the large proportion of siliceous matter present, possesses the strength necessary for the support of the ears. The grain is imbricated in four rows. The following are the averages of the results obtained by the analyses of 260 samples of American wheat, made by the United States Department of Agriculture, in 1883:--

2. Per cent. Water 10·27 Ash 1·84 Oil 2·16 Carbohydrates 71·98 Fibrin 1·80 Albuminoids 11·95 Nitrogen 1·91

3. Analyses of the ash of wheat by the same Department, furnished the following results:--

4. ----------------+---------+------------------- | | Foreign. | Dakota. +---------+--------- | | Winter. | Spring. ----------------+---------+---------+--------- |Per cent.|Per cent.|Per cent. Insoluble | 1·44 | 2·11 | 1·64 Phosphoric acid | 47·31 | 46·98 | 48·63 Potassa | 30·63 | 31·16 | 29·99 Magnesia | 16·09 | 11·97 | 12·09 Lime | 3·36 | 3·34 | 2·93 Soda | 1·17 | 2·25 | 1·93 Sulphuric acid | trace | 0·37 | 0·48 Chlorine | „ | 0·22 | 0·51 Ferric oxide | „ | 1·31 | 0·28 Undetermined | .. | 0·29 | 1·52 | ------ | ------ | ------ | 100·00 | 100·00 | 100·00 | | | Total ash | 1·88 | 1·97 | 2·14 ----------------+---------+---------+---------

5. The name flour is usually given to the product obtained by grinding wheat and removing the bran, or woody portion of the grain, by sifting or bolting. Its constituents are starch, dextrine, cellulose, and sugar (carbohydrates), the nitrogenous compounds albumen, gliadin, mucin, fibrin, and cerealin, and fat, mineral substances and water. Upon kneading flour with water, and removing the starch and soluble matters by repeated washing, an adhesive body termed _gluten_ remains behind. This is chiefly composed of gliadin, mucin, and fibrin.

6. According to Wanklyn,[50] the general composition of flour is:--

7. Per cent. Water 16·5 Fat 1·5 Gluten 12·0 Modified starch 3·5 Vegetable albumen 1·0 Starch granules 64·8 Ash 0·7

8. The average of numerous analyses of American flour examined by the Department of Agriculture gave:--

9. Per cent. Water 11·67 Fat 1·25 Sugar 1·91 Dextrine 1·79 Starch 71·72 Soluble albuminoids 2·80 Insoluble „ 7·90 Total „ 10·70 Ash 0·54

10. The composition of the ash of flour from Minnesota wheat (1883), is as follows:--

11. Per cent. Insoluble 0·98 Phosphoric acid 49·63 Potassa 31·54 Magnesia 9·05 Lime 5·87 Soda 2·93

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Vegetable	1 tbsp (14g)	120
Wheat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.