The gluten of wheat is kneaded with a little salt, and a small portion of a solution of starch, and made up into cheeses.
This important article of food is made of the flour of different cereal grains, but only those that contain gluten admit of conversion into light or spongy bread.
From the wastegluten of the starch works, washed, dried, and ground.
These, which form the subject of a French patent, are said to be formed of the gluten of wheat flour, a substance which is insoluble, although softened, by water.
The process of fermentation doubtless modifies the condition of the starch and gluten of the dough, and renders them easier of digestion.
Gluten is greyish coloured, and extensible whilst fresh and moist, like caoutchouc.
The gluten of wheat is almost indigestible in the uncooked state.
A purified gluten made by the Health Food Company is deprived of the cellulose walls of the cells in which the gluten granules are held.
Footnote 52: A very carefully prepared bran flour, as well as a wheat-gluten flour, is prepared by John W.
Gluten flour, however prepared, contains some starch, as indeed it must if bread is to be made out of it; and I confess to having been a good deal disappointed in its use.
To supply the phosphates, in whichgluten bread is deficient, as well as for their tonic effect, the various preparations of phosphates are useful.
Footnote 51: Gluten porridge is made by stirring the gluten into boiling water until thick enough, and then keeping up the boiling process for fifteen minutes.
Of course gluten flour contains less starch than the ordinary wheat flour, and there may be cases where the starch in the former can be assimilated when the quantity in the latter cannot be.
Directions for making gluten bread and cakes of various kinds are furnished by the company on application.
I have known the sugar absent in a {223} selected diet to return when gluten bread was permitted, and again disappear on its withdrawal.
Perhaps the best known of these is the bread made of gluten flour.
Gluten in flour corresponds with the nitrates or flesh-formers in flesh, and abounds in hard winter wheat.
I have had some very satisfactory experience in the treatment of constipation with your Wheat Gluten Suppositories.
I find your Gluten Suppositories an excellent remedy for constipation.
As Sancho Panza said of sleep, so say I of your Gluten Suppositories: God bless the man who invented them!
Fourth Avenue, New York, has relieved the constipated habit, and their Gluten and Brain Food have secured for me new powers of digestion, and the ability to sleep soundly and think clearly.
Tod Helmuth declares the Gluten Suppositories to be "the best remedy for constipation which I have ever prescribed.
I have tested the Gluten Suppositories, and consider them valuable, as, indeed, I expected from the excellence of their theory.
I have suffered from these evils more than twenty years, and have at last found substantial relief through the use of the Gluten Suppositories.
I have used your Gluten Suppositories in my family with great satisfaction.
The use of Gluten Suppositories, made by the Health Food Co.
I prescribe the Gluten Suppositories almost daily in my practice and am often astonished at the permanent results obtained.
I cannot speak too highly of the Health Food Company's Gluten Suppositories, as they have been a perfect God-send to me.
The baked glutenshould be reserved to be used as a specimen in succeeding lessons.
From the bread lesson, the pupils have learned that working the water into the gluten or much handling of flour after it is wet, makes a mixture firm and tough.
After the flour is wet, handle the mixture as little as possible, to avoid working the water into the gluten and making it tough.
After all the starch is washed away, the gluten will remain.
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.
The heat of the oven expands the air and gas in the dough, which causes the gluten framework to distend.
It suppliesgluten for a framework for the mixture.
Fat of some kind is mixed with the flour to act on the gluten and destroy its toughness.
To show the framework, the gluten baked in the flour lessons should be used.
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.
Mix a tablespoonful of gluten flour with one-fourth of a cupful of cold water and stir this into one cupful of boiling salted water.
Stir in gluten flour until a soft dough is formed; knead as in making ordinary bread; place in pans to raise, and when light bake in hot oven.
Mix one pound of glutenflour with three-fourth of a pint or one pint of water at 85 degrees.
Suppositories of gluten are very beneficial if used in the morning.
It is the gliadin which confers upon gluten its capacity of cohering to form elastic masses, and of separating readily from associated starch.
Gluten is employed in the manufacture of gluten bread and biscuits for the diabetic, and of chocolate, and also in the adulteration of tea and coffee.
The gluten yielded by wheat which has undergone fermentation or has begun to sprout is devoid of toughness and elasticity.
In the so-called gluten of the flour of barley, rye and maize, this body is absent (H.
The same effect will take place if the potato be placed in a warm cellar; it will continue to grow until all the starch and gluten are exhausted, when it will cease to increase.
A moist, warm medium being most favorable to the growth of the yeast, the water should just be lukewarm; then a good flour, containing about 8 per cent of gluten is necessary.
Let rise, when risen and spongy beat well, add enough gluten to make a stiff dough and knead well.
The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste is rolled out, or as it rises in oven.
This cloth sometimes breaks in the beating, but is easily repaired by pasting on a patch with a gluten that is prepared from the root of the Pea, which is done so nicely that it cannot be discovered.
Oatmeal, graham or gluten crackers and the Huntley and Palmer breakfast biscuits, stale rolls, or corn bread which has been split and toasted or dried till crisp, form a sufficient variety for most children.
The best suppositories for continuous use are probably the gluten suppositories of the Health Food Company.
In drying, the entire plant as well as the gluten becomes black, on the pileus a shining black.
The =stem= is cylindrical, even, and with patches of the cracked gluten when dry.
It is usually known by the smooth, even, tawny cap, the great abundance of slimy substance covering the entire plant when moist, and when dry the cracking of the gluten on the stem into annular patches.
When young the surface gluten is often mixed with loose threads, more abundant on the margin, and continuous with the veil, which can only be seen in the very young stage.
This species is easily known by the blackening gluten which smears both pileus and stem, and even forms a veil by which the lamellæ in the young plant are concealed.
But the conversion of starch into sugar by means of gluten requires some notice, as by some persons it is associated in their minds with the organic process of fermentation.
The conversion of starch into sugar can be accomplished without the presence of gluten at all, by the aid only of temperature and time.
Cut the gluten into pieces with the shears; mix the cooked and uncooked nuts without grinding; put a piece of gluten into the mill, then a few nuts, grinding, until all are through.
Put the mass of gluten into a bowl, cover and let stand in a cold place about an hour (no longer,) draining occasionally.
White bread flour is made from spring wheat, which is richer in gluten than winter wheat and is of a rich cream color.
With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first.
Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.
A puregluten flour for making yeast bread is out of the question.
Some which have been advertised as pure gluten have been found to contain as high as 63 and 75 per cent.
A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take A1/2-1 lb.
Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes.
Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc.
It contains a larger per cent of cellulose, and less gluten than wheat, therefore as a remedial food it is superior to all other grains for exciting intestinal peristalsis, thereby removing the causes of constipation.
It is this gluten in the flour that stretches when bread rises and then stiffens when it is baked, making a light, porous loaf.
Gluten seems to be essential to the making of a light, yeast-raised loaf.
Gluten is yellowish gray in color, is extremely elastic and sticky, and, if moistened and heated, expands to many times its original bulk.
These qualities of gluten are most desirable for good yeast bread; hence, the more protein that flour contains, the better it is for bread making.
This, being prevented from escaping by thegluten of the dough, causes the mass to become light and spongy.
Gluten is necessary to the production of light bread; and wheat flour, containing it in the greatest proportion, answers the purpose better than any other.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "gluten" in a variety of sentences. We hope that you will now be able to make sentences using this word.
