PRACTICAL PAPERS—BREAD-MAKING. 
321 
pounds to the square inch, with water that has been charged 
with carbonic acid, something similar to the “soda water” 
sold at the confectioners’ as a pleasant drink. By this mixing, 
the water charged with carbonic acid becomes incorporated 
with the flour, forming a dough, which as soon as the pressure 
is removed, assumes, by the expansion of the gas, the vesicu- 
cular texture, and lightness of fermented bread, and is ready 
for the oven. 
This bread is very wholesome, as it contains all the nutritive 
ingredients of the flour unchanged by fermentation. Yet it is 
objected to by many, as not possessing the agreeable flavor of 
well fermented bread. As its manufacture necessitates the use 
of expensive machinery, it can never come into general use 
except in large baking establishments. The writer knows of 
but one in this country, this is at Boston, and its bread is said 
to be quite popular. Certainly nothing more could be desired 
in the way of color and texture, than “aerated” bread pos¬ 
sesses. 
The important argument in favor of this substitute for 
fermentation, is the loss and deterioration necessary to that 
process. As before explained, these changes are induced by 
the nitrogenous portions of the flour, and are consequently 
greatest in that flour that contains the largest amount of these 
ingredients. Now, it is these same nitrogenous compounds 
that are most nutritious, as they contribute directly, when 
taken into the system, to the formation of flesh. Conse¬ 
quently, the loss will be greatest when the flour contains' 
the greatest amount of th ise valuable compounds, jfhey are 
found in largest proportion near the outer portions of the- 
wheat kernel, and it is largely to their greater abundance in 
Graham flour that we may attribute the very wholesome 
nature of Graham bread. On this account a greater loss is 
experienced in the fermentation of coarse flour. The method 
of making aerated bread entirely obviates this loss. But in 
America, the color of the bread is considered a test of its 
value, being preferred for its whiteness. As meat enters so- 
21—Ag. Tr. 
