. Field crop production; a text-book for elementary courses in schools and brief courses in colleges. Agriculture. WHEAT 117 ence of which enables the yeast-leavened loaf to retain its shape. The red winter wheat flour is softer, containing more starch and less gluten, and thus is better flour for quick breads, cake, pastry, etc., although the best grades of red winter wheat flour will make very acceptable yeast bread of excellent flavor, texture, and shape. Many millers now follow the practice of blending spring and winter wheats in making flour, and thus get a very satisfactory flour for gen
. Field crop production; a text-book for elementary courses in schools and brief courses in colleges. Agriculture. WHEAT 117 ence of which enables the yeast-leavened loaf to retain its shape. The red winter wheat flour is softer, containing more starch and less gluten, and thus is better flour for quick breads, cake, pastry, etc., although the best grades of red winter wheat flour will make very acceptable yeast bread of excellent flavor, texture, and shape. Many millers now follow the practice of blending spring and winter wheats in making flour, and thus get a very satisfactory flour for general purposes. The very soft wheats of the Pacific Coast, containing a high percentage of starch, and being very weak in gluten, are used almost entirely in the. Fig. 40. — Loaves of bread illustrating the baking qualities of flour made from different varieties of wheat. making of pastry flour. Durum wheat flour has in the past been used chiefly in the making of macaroni and similar products, being especially well adapted to this use on accoimt of the very high percentage of gluten which it contains. It is quite likely, however, that it will soon come into common use as bread flour. Bread made from durum flour is a rich creamy color, and has an excellent flavor. It should be noted that there are great variations in wheat of the same kind, especially the red winter wheats, as to yield, and also as to bread-making qualities. The baking of bread with flour made from certain varieties of. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Livingston, George. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
