--the first outer coat of
cellulose with its valuable mineral contents is
removed before the seed is ground.

(3) White flour--only the central white part of
the seed is ground.

NOTE.--The pupils should be given specimens of
fall wheat to examine, so as to compare the
outer coat of cellulose with the central white
part of the grain.

3. Composition of white flour:

(1) Starch--a fine, granular, white substance

(2) Gluten--a sticky, yellowish, elastic
substance (a protein food).

To find the substances in white flour, each pupil should mix half a cup
of bread flour with enough cold water to make a dough. She must then be
taught to knead it. This knowledge will be of use later in the bread
lessons. After it is thoroughly kneaded until it is smooth and well
blended, the dough should be washed in several waters. The first washing
water should be poured into a glass and allowed to settle, to show the
starch. After all the starch is washed away, the gluten will remain.

The gluten may then be put into a greased pan and baked, to demonstrate
that it admits of distention, and also to show that it may be stiffened
permanently by heat into any distended shape. The baked gluten should be
reserved to be used as a specimen in succeeding lessons.

4. Kinds of wheat flour:

(1) Bread flour--contains much gluten.

(2) Pastry flour--contains little gluten.

NOTE.--Macaroni is a paste made from wheat
flour which contains much gluten.

5. Tests for bread flour:

(1) The colour is a deeper cream than pastry
flour, on account of the larger amount of
gluten which it contains.

(2) When squeezed, it will not hold the impress
of the hand.

(3) When the flour is made into a dough and
washed, about one fourth of the original
quantity remains as gluten.

OUTLINE OF SERIES OF LESSONS ON FLOUR MIXTURES

LESSON I

1. Meaning of flour mixtures:

A lightened mixture of flour and liquid, with
or without other ingredients, is called a flour
mixture.

2. Kinds of flour mixtures:

(1) Batters.--(_a_) Pour batters--pancakes, popovers
(_b_) Drop batters--cake

(2) Doughs.-- (_a_) Soft dough--cookies, baking-powder
biscuits, doughnuts