The Farm Table. 



667 



retained in the flour. From 100 pounds of wheat about 85 pounds of 

 whole wheat is obtained and 15 pounds of bran. 



Patent Flour. 



This grade of flour is made from the endosperm or inner part of 

 the wheat kernel. This contains the starch and true gluten, valuable for 

 bread making and as nutrients. In the modern process of milling, the 

 wheat passes through successive sets of rollers, or rolls set nearer and 

 nearer together as milling proceeds. The flour from each set of rolls is 

 removed by sifting, and the unreduced portions are passed on to another 

 set. The bran passes on through successive rolls and bolting machines 

 until all the adhering flour is removed, or until the cost of further reduc- 

 ing it equals the value of the flour. From 100 pounds of wheat about 

 75 pounds of patent flour is obtained. 



I lb. Flour Baked Gluten in i lb. Flour Gluten in i lb. Flour 



Fig. 173. — Result of experiment with flour. 



Gluten stretched 



Economically compared, as well as dietetically, for ordinary con- 

 sumption the patent flour stands first. Although more entire wheat flour 

 is obtained from a pound of wheat than patent flour, the cost of one- 

 quarter barrel is one dollar eighty for the former antl one dollar and 

 thirty-three cents for the latter. And in most cases, at least, we are safe 

 in saying the cost of manufacture is in favor of the whole wheat. 



We often hear it said that the protein (gluten) is all removed from 

 the patent flour, that it contains only a starch. There is nothing more 

 convincing than facts. 



Gluten ill Flour. 



Secure one pound of patent spring wheat and mix it with water to a 

 Stiff dough ; let it stand an hour, then try to stir it. You will note 



