ADULTERATION OF BREAD. 187 



though perhaps as large as it would have been if well 

 made, will be close and heavy. 



455. The goodness of bread depends a good deal 

 on the proportion of water which it contains. The 

 usual quantity in well-made bread is about 44 per 

 cent., but it varies somewhat according to the fineness 

 and goodness of the flour. The percentage of water 

 is also modified in a remarkable manner by the pre- 

 sence of various saline substances. The use of com- 

 mon salt improves bread in several ways ; it not 

 merely improves its mechanical texture, and renders 

 it more wholesome and digestible, but it also increases 

 its retentive power from moisture. 



456. When inferior or damaged flour is used, it is 

 generally found that the bread rises slowly and im- 

 perfectly, and when baked is close, and has a bad 

 color. Saline matters are found to correct this to a 

 considerable extent, and some salts far more power- 

 fully than others ; alum is sometimes employed for 

 this purpose. No object is gained by adding it to 

 good flour, but in the case of inferior flour its use 

 decidedly improves the bread; and though it is un- 

 questionably an injurious adulteration, yet it is harm- 

 less compared with some of the other salts which 

 have been employed for the same purpose. 



457. A very small quantity of alum greatly im- 

 proves the color of the bread, and also causes it to 

 rise better, thus making inferior bread equal to the 

 best. As far as the mere alteration of color is con- 

 cerned, its use only serves to please the eyes of the 



