OCR Text |
Show WINTER WHEAT. 77 remains is the gluten, which, if not the same, is very analogous to the fibrine of animal substances. From the water with which the paste was washed, a white powder, amylum (starch), sepa- rates on standing. ‘The albumen and sweet mucilage remain dis. solved in the water. By evaporating it, the albumen first separates in white flakes, and the sweet mucilage may be got bytotal evaporation. It is the presence of gluten which characterizes wheat flour ; and on the due admixture of it with the other constituents depends the superiority of wheat flour for baking bread. Bread.—Bread is made by working the flour into a paste with water, a quantity of some ferment, such as yeast, and a WINTER WHEAT. TRITICUM HIBERNUM. i Ee Le Paha) Class VII. Triandria. Order I. Digynia. Essent. Gen. CHar. Corolla of two valves, solitary, appearing threeflowered. Spec. Car. Calyx four-flowered, bellied, smooth, imbricated, nearly without a barb. i HISTORY. ae . His differs from the zstivum , or Summer Wheat, chiefly by being a biennial, whereas the otheris an annual; and the calyx of the x stivumis rough, whereas that ofthe hibernumis smooth. Sp. 1. Triticum Astivum. D. Sp. 2. Triticum Hisrrxum. E. L. Bysome these areconsidered only as varietie s, not as distinct species. The latter is the most product ive, arid is most commonlycultivated on that account: for there is no material dif. ference betwee n the grains they produc , e, whichare indiscriminately employed for every purpose. Wheat flour consists principa lly of gluten, starch, albumen, and a sweet mucilage. These maybe separated by forming the flour into a Ppaste with a little water, and washing this paste with fresh quantities of water, until it runs from it colourless. What little salt, to renderit sapid, allowing the paste to stand until a certain degree of fermentation take place, and then baking it in an oven heated to about 488°. During the fermentation a quantity of gas is formed, andasit is prevented from escaping by the toughness of the paste, and dilated by the heat of the oven, the breadis rendered light and spongy. Inthis process the nature of the constituents of the flour is altered, for we are not able to obtain either gluten or starch from bread. Use.—Breadis not only one of the most important articles of nourishment, but is also employed in pharmacy for making cataplasms, and giving form to moreactive articles. An infusion of toasted bread, known better by the appellation of toast and water, has a deep colour and pleasant taste, andis an excellent drink in febrile diseases, and debility of the stomach. Great disputes have been raised about bread ; but it is evident, from the form of our teeth, that we are both carnivorous and graminivorous. We possess canine teeth; and teeth for grinding, as the sheep, ox, &c.; and it is found that the mixture of the two foods suits most constitutions. Breadalso carries down 4 quantity of saliva, so necessaryfor digestion, and corrects the natural tendency to putrescency in animal food: but in some weak stomachs bread does not easily digest, for animal foodis with greater facility converted into chyle than vegetable; and such must refrain altogether, or be sparing of bread. New bread is prejudicial, as imbibing less saliva, and if taken in great quantity will distend the stomach, so as afterwards to produce a relaxation of that organ. As respects children, bread and milk constitutes their first food, and, oftentimes biscuits made without butter, and tops and |