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Grains Used for Flour.--As has been pointed out elsewhere, numerous grains are raised by male, but merely two of them, is, wheat and rye, are used alone for the making of yeast, alternatively leavened, bread. The other grains, such as corn, rice, and oats, produce a smooth, unleavened cake, so they are rarely used for bread making unless they are miscellaneous with white flour. Wheat and rye have been used for bread making for a quite long time [link widoczny dla zalogowanych], and their universal use today is due to the fact that they include considerable protein in the form of gluten. This is the substance that produces elasticity in the dough medley, a condition that is absolutely required in the making of raised bread. In fact, the toughness and elasticity of bread dough are what make it feasible for the dough to arrest and hold ventilation and gas and accordingly produce a light, porous loaf.
Of these two grains, rye is used fewer extensively in the United States for the making of bread than wheat, although in some countries, especially the inland countries of Continental Europe, considerable use is made of it. Its restricted use here is undoubtedly deserving apt the truth namely when rye is secondhand single it makes a humid, viscous bread, which is considered undesirable by maximum humans. The reason for this is that, though rye contains a sufficient quantity of gluten, this material is not of the appropriate quality to make the resilient dough that produces a light, spongy loaf. Therefore, when rye is used, wheat flour is generally merged with it. The result is a bread having a good texture, yet the black color and the typical flavor that rye produces.
Wheat, the additional grain used for bread making, is one daily grass of nameless origin. It is used more extensively for edible than whichever other grain. In fact [link widoczny dla zalogowanych], it has been estimated that the mean quantity expended by every person is almost 6 bushels a annual, and of this value ever since the greater part is used in the making of bread. Since so much of this grain is used for food, considerable time and exertion have been spent in amplifying those qualities which are most desirable for the purpose to which wheat is put and in perfecting the processes whereby wheat flour of a good quality may be obtained.
This grain is particularly well accustomed for bread making because of the ecology of the proteins it contains and the relative proportions of these. These proteins, which occur in the wheat grain in the form of gluten, are known as gliadin and glutenin. The gliadin imparts elasticity and tenacity, or toughness, to the gluten, and the glutenin gives it strength. It is not, whatsoever [link widoczny dla zalogowanych], so much the quantity of gluten in the wheat grain that actually determines the quality of flour as the fact that the two varieties have to be present in the proper proportions in array for the gluten to have the properties desired for bread making.
Wheat consists of numerous varieties, but only two of these are grown and used in the United States, namely, spring, or hard, wheat and winter, all butft, wheat.