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A SUCE OF WIUTK IJKKAI) 



MaKiiified ten times to show how it is made up of buljhlcs of the sticky gluten intermingled 

 with tlic cooked starch to form a sponge-like mass. Tlic <lark places in the photograph are 

 air-spaces. One of the princii)al offices of the gluten is to hold the carbon dioxide gas which 

 IS formed in baking by the action of yeast and steam. It is this gas which makes tlic bread 

 "rise." White flour sii<h as is u.sed in this bread is mostlv starch and contains onlv 7 or 8*^; 

 of gluten, the most valuable parts of wheat for the purpose of iniilding the huinan bodv 

 Photograph by John Howard Paine. (Fig. 9.) 



