. Food; what it is and does . n breads are yeasts and require less time to raise mixtures than doyeasts. But baking-powders leave a non-food residue ; yeastdoes not. Foods raised with baking-powders are thereforeconsidered less digestible than yeast-leavened foods. 22 FOOD — WHAT IT IS AND DOES COMBINED GRAIN FOODS The fact that starch is the principal ingredient of all grainfoods and of starchy vegetables too makes each when pres-ent in the diet affect the quantity of the others desirable atthe same time. Rich unsweetened flour foods unite nutritiously with soups
. Food; what it is and does . n breads are yeasts and require less time to raise mixtures than doyeasts. But baking-powders leave a non-food residue ; yeastdoes not. Foods raised with baking-powders are thereforeconsidered less digestible than yeast-leavened foods. 22 FOOD — WHAT IT IS AND DOES COMBINED GRAIN FOODS The fact that starch is the principal ingredient of all grainfoods and of starchy vegetables too makes each when pres-ent in the diet affect the quantity of the others desirable atthe same time. Rich unsweetened flour foods unite nutritiously with soupsand salads. Crackers are dry and have more fat and starchthan bread and less protein. They combine with milk andcheese acceptably. Pastry to which fruits or meats are addedin the making are substantial foods. Use as such. Sweetened flour-mixtures, as cake, because not desirablewith meats, soups, salads, form another course in a and ices supplement cake palatably. Grain foods are usually ground for human use. A~^. Grinding buckwheatPLANT LIFE AND PLANT FOODS 23 WHEAT MILLING Many conditions affect somewhat the composition of illustrate this. The variety of wheat, soil, climate, allaffect the composition of the resulting grain. The constitu-ents that vary significantly are starch and protein. Wheat isplanted in the fall or spring. It is called winter or spring wheataccording to the time of planting. Winter wheats are usuallysofter than spring. Soft wheat contains less gluten (this is aprotein) and somewhat more starch than hard. (See p. 20.) Different wheats are used differently. It is a very hardvariety of wheat which is used in the manufacture of maca-roni. There are white and red wheats as well as hard andsoft. The grinding of wheat-grains makes further differencesin the grades of flours. These serve different purposes ac-cording to their constitution as well as composition. Constituents of the grain are not so arranged in it as to befound uniformly
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