RTE LSD BARLEY. 129 



Rye flour more nearly resembles wheaten flour in 

 its composition than any other; it has, however, more 

 of certain gummy and sugar^r' substances, which make 

 it tenacious, and also impart a sweetish taste. In 

 baking all grains and roots which have much starch 

 in them, a certain change takes place in their chemi- 

 cal it ion. 



I i>e taken and exposed to a carefully gra- 



du lor a few days, it will be Ibund to have 



clii! _ t haracter, to have become partially soluble 



in water, and also a little sweet. By the action of 

 beat it has been converted into a species of sweetish 

 gum, called dextrine. This is the change which 

 occurs in baking; a portion of the starch is altered 

 into this gumor dextrine, communicating the sweetish 

 taste which is observable in g- 1. By baking, 



then, flour becomes more nutii ml more easily 



>e more soluble, i'his alteration hap- 

 ^ , j 1 baking any grain, but as wheat and 



rye are more used for making bread than other grains, 

 we are better acquainted with the transformations 

 which occur in them through the agency of heat, 



Bwley contains rather less - ' ' ' '. ahio 



Imb sugar and ^um. There i> i sub- 



Stance s^)inewhat like it, and cuiitainmg about the 

 same amount of nitrogen. 



a. The malting of barley depends on a peculiar 

 change which takes place duriiH'^ t^i ruination, or the 

 sprouting of the sewl. The s! the prin- 

 cipal part of it, and of all or im.m.j. .m ^■ains, is, as 

 we know, insoluble in water; how then is it to be of 

 use in nouri-' ' ' ' * 



b. VVheri wnter, ami wanne<l 

 by the ' , 

 a peculi !i 

 has the property of ( i i 

 sugar is of roiirsi- sol . , ..:.^: ^ lue 



