THE USES OF WHEAT PRODUCTS 179 



in the wheat and in methods of milling, there are 

 many kinds and grades of flour. 



Flour made from Hard Wheat. - - Hard wheat 

 flour is the great bread flour. This fact is not due 

 to any especially high nutritive value but to the 

 fact that bread made from it is, on account of its 

 lightness, easily digested. The gluten content 

 of a flour largely determines its bread-making 

 qualities. When water is added, the gluten binds 

 the particles of flour together and the dough, in- 

 stead of being flaky, as in soda biscuit dough or 

 pie crust, is made tenacious. This gives it ability 

 to expand. If, on the other hand, the flour con- 

 tains too much gluten, the dough is sticky. It is 

 gluten in dough that gives it the quality of stretch- 

 ing and rising as the gas from the yeast develops 

 within it. Thus a light loaf is made. 



Flour made from Soft Wheat. - - Soft wheat flour 

 has more starch and less gluten than that which 

 is made from hard wheat. It has its greatest 

 value in the making of foods in which tenacity and 

 expansion are undesirable or unnecessary. Soft 

 wheat is better for crackers, cake, and pastry. 

 Bread made from this flour is white, but is likely 

 to be heavy. 



Flour made from Durum Wheat. - - Durum wheat 

 flour is very high in gluten. It is used chiefly in 

 the manufacture of macaroni. Dough made from 

 Durum flour is sticky and hard to handle. The 



