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L. Gagnore cookbook, 1930-1940
Page 45
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Wheat I. Composition. Proteid, Carbohydrate, Fat, Mineral matter, and Water. II. Structure. 1- Outer covering or husk, which is always removed before milling. 2- Bran coats which contains mineral matter. 3- Gluten, the proteid matter and fat. 4- Starch, the center and largest part of the grain. III. Kinds of Wheat. 1- Winter wheat is planted in the fall and lies in the ground all winter, the flour obtained from it contains less gluten and more starch and is suitable for making pastry and is called pastry flour. 2- Spring wheat is planted in the spring and contains more gluten which makes an
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Wheat I. Composition. Proteid, Carbohydrate, Fat, Mineral matter, and Water. II. Structure. 1- Outer covering or husk, which is always removed before milling. 2- Bran coats which contains mineral matter. 3- Gluten, the proteid matter and fat. 4- Starch, the center and largest part of the grain. III. Kinds of Wheat. 1- Winter wheat is planted in the fall and lies in the ground all winter, the flour obtained from it contains less gluten and more starch and is suitable for making pastry and is called pastry flour. 2- Spring wheat is planted in the spring and contains more gluten which makes an
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