I want the editers to cum to my Show free as the flours of May, but I don't want um to ride a free hoss to deth.
We'd bin rompin threw the woods, kullin flours & drivin the woodchuck from his Nativ Lair (so to speak) with long sticks.
Other cereal flours do not contain gluten to allow them to be used alone for making the yeast-raised breads.
Graham or whole wheat flour and ryeflours can be used for variety and to advantage in making bread.
A colde bakemete like a shelde quarterly redde and white, set with losengs and gilt, and flours of borage.
Flampayne poudred with lepardis andflours de lice of golde.
This can be done by eliminating waste and by making use of cereals and flours other than wheat in bread-making.
Breads made from these coarser flours also aid digestion and are a valuable addition to the dietary.
A larger use of these coarser flours will therefore help materially in eking out our scant wheat supply as the percentage of the wheat berry used for bread flour is but 72 per cent.
These flours can not be made into dough, but they may be used for thickening.
Use the proportions of white and whole wheat flours desired.
Pea and bean flours can be purchased on the market.
As we would expect, the various breads are rich or poor in salts according to the flours from which they are made.
There are various meals or flours that can not be made into bread, or even dough, because they lack compounds which will act as frame work.
Pastry made of such floursis more difficult to handle, but good results may be obtained if patience and care are exercised.
Analyses show that graham and whole wheat flours contain more protein and ash than fine white flour.
If it is necessary or desirable to use meals or flours other than wheat, baking powder loaf breads are advisable.
It was found that the substitution should be based upon the relative weights of wheat flour and other flours or meals rather than upon their relative measures.
But investigations have shown that the protein contained in the coarse flours is not entirely assimilated and that about the same quantity of protein is digested and absorbed from fine as from coarse flours.
A definite proportion cannot be stated, since the thickening quality of different flours varies, and the wetting quality of different moist materials varies.
As has been stated, some flours contain more protein than others.
How are theflours distinguished that are made from these different kinds of wheat?
So it would seem that breads made from these coarser flours furnish more body-building material.
Of course, someflours require more than the pint of malt to the barrel, but those flours would also require more sugar.
Some flours are made from the very central portions.
The foregoing instructions are not applicable to otherflours than of the type given, nor can they be used properly with straight doughs.
Many of the spring wheat patent flours being sold are second patents, and as such they are best made into doughs by use of sponges.
When mixing a dough from Northwestern floursalways allow for “tightening up,” and mix the dough softer than it is intended to be when you “take the dough.
The opposite is the case in softer floursas they “slack off.
This narrowed down the work to a study of the flours and yeast.
On further examination after incubation at suitable temperatures, most of the above-mentioned proved to be just the common micro-organisms existing in flours and bread.
With a weak flour one must use low diastatic extracts, while with strong flours one may use larger quantities of extracts with a greater diastatic power.
The sizes of flour particles from different mills will differ, consequently if these flours are blended, there will be flour particles of varying sizes.
Flour White, graham and whole wheat are the flours most commonly used in making bread.
With some flours and some measurements, A1/2-1 tablespn.
Mix butter and sugar and add to beaten yolks, beating well; slide on to this the whites beaten with salt and lemon juice, then sift over gradually the two flours mixed, chopping and folding them in with the whites.
Some so-called aEurooewhole wheataEuro flours are simply very fine graham; that is, the bran is all there, but ground very fine.
The floursand meals used in this recipe are prepared by Cutlard, Stewart & Walt, Ltd.
Fluids should be given first in the form of well-skimmed broths, which may be reenforced with egg or cereal flourswhen the patient is very thin or anemic.
Breads from whole-wheat and Graham flours require less yeast and less flour than bread prepared from white flour.
The same general principles are involved in the making of bread with whole-wheat and Graham flours as in the production of bread from white flour.
While there is no objection to the use of such flours if they are found agreeable, it is more expensive to use them than to make up the buckwheat mixture at home.
Both graham and whole-wheat flours produce a more wholesome bread than any of the varieties of white flour, because they contain more of the nutritive elements and mineral salts, which are necessary in the diet.
They may be made directly from the grains or from some of the prepared flours (page 149).
The flours are usually to be preferred as being more simple of preparation.
From prepared flours: Various brands of prepared grain floursare on the market, such, for example, as Robinson's Barley flour.
When cereal flours are used, the flour should be rubbed to a smooth paste with a little cold water and added slowly to boiling water, stirring constantly until it is thoroughly mixed.
As in England, strong flours are used for the sponge, but rather stronger flours are used for the dough than is usual in England.
Strictly speaking, when employed with weak and unstable flours alum is a remedial agent.
The stronger flours which need long fermentation can be and usually are used in the "sponge" stage, while soft flours are utilized in the dough.
It is a general opinion, though contested by some authorities, that soft, weak flours contain more flavour than strong, harsh flours.
In this system the proportion of strong flour is usually reduced to 40% of the dough, and no doubt in some cases only soft or weak flours are used.
This has been particularly noted in the case of flours milled in Argentina.
Red and brown are tints only found in floursof low grade, because they are sure proofs of an undue proportion of branny or fibrous particles.
On the other hand, there are flours of no great strength, such as those from some Australian wheats, which are apt to look yellow.
The sifter may also be combined with a blender or mixer, so that the baker may by its means thoroughly blend different flours in any desired proportion.
Fillers for Plastics and Plywood Glues The Laboratory has studied the use of shell flours for use in plastics and plywood glues.
Fine flours from walnut shells were needed as extenders in plywood adhesives.
Flours for these applications are prepared in various grades, all finer than 100-mesh.
Many of these flours are now in regular commercial use.
Use of these flours not only improves the properties of the final products but also reduces the cost of the products.
Some brands before the war used up as little as 56 per cent of the wheat, leaving the rest of it to be turned into lower-grade flours and cattle-feed.
The Food Administration, therefore, has considered that the most effective use of our wheat could be obtained by forbidding the manufacture of fancy flours of low extraction and making all flour contain at least 74 per cent of the wheat.
Flours are made from the Irish and sweet potato, from tapioca, from soy beans, and bananas, but they are manufactured in such small amounts that they do not take the place of wheat to any great extent.
There are prepared flours from which biscuits may be quickly made; prepared buckwheat which makes good pancakes for supper or for breakfast.
Refining the flour to the whiteness of the so-called best qualities takes out most of its nutritive elements, while the lower grades or brown flours retain the gluten, and make a bread which is preferred when one becomes familiar with it.
These flours are considered an especially valuable supplement to wheat flour, since they enhance the nutritive value of baked products from the standpoint of protein, minerals, and certain members of the vitamin B complex.
There are also two low-fat flours from which different amounts of fat have been removed.
We thought and thought, but of course it was hard, for we knew none of those who filled my sister's life, or sent her flours and so on.
The soy bean flours contained from 23 to 26 per cent.
Recent references in The Journal to gluten flours and certain other foods offered for the use of diabetics suggest that a preliminary report of an investigation just about completed in my laboratory by Prof.
One hundred and eight samples of sixty-eight brands of flours and meals are included in the report.
The purchaser of gluten flours at the present time may obtain preparations containing from 87 to 11 per cent.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "flours" in a variety of sentences. We hope that you will now be able to make sentences using this word.
