Color and Texture.
The color of bread made from wheat flour varies with the kind of wheat used in making the flour and also with the grade of flour used in making the bread. All wheats contain minute quantities of a yellow coloring matter, consequently a fresh, well-milled unbleached patent flour has a live, bright, yellow tint. This yellow tint disappears when a flour is aged or artificially bleached and the flour becomes almost snow white. The lower grades of flour have, in addition to the yellow color, a dark color, due to foreign matter and bran particles. This color does not improve much with age, nor is it possible to improve it by bleaching.
Bread usually appears whiter than the flour from which it is made. This is due to aeration, i. e., mixing air and gases thoroughly through the dough in kneading and fermentation. Very little bleaching really occurs during fermentation, in fact fermentation changes some of the starch which is snow white into dextrin, which is a yellow substance. The whitening effect of aeration, however, overcomes the yellow color due to chemical change and causes the bread to appear whiter than the flour.
In comparing colors of bread in comparative baking tests, there is no better method than allowing the loaves to cool, cutting a slice from each, placing side by side, and using your judgment as to the value of each color in comparison to standard loaf. In comparing a number of loaves by this method the colors will range through tints of white, yellow, gray and blue. Taking pure white as 100 per cent. the other tints in order of their value, are yellow, blue and gray, but it sometimes becomes a question of judgment of the observer which of the colors is the brightest and most clean and of most value.
The texture of bread is caused by the expansion of the dough by the carbon dioxide which tends to escape but is held in and gathers in small quantities through the dough. When bread is baked the dough retains a permanent shape and the cavities in which the gas gathered give the bread a porous appearance. These holes vary in size and shape. A flour with a good quality of gluten holds the gas in small globules and therefore the holes are small and usually elongated from bottom to top of the loaf. This is good texture and when touched gives a sensation of touching velvet. A poor gluten allows the gas to gather into large, round globules and produces a coarser texture and one which is harsh to the touch. Too long a period of fermentation or too much water in the dough will also produce poor texture. As in color, value of texture depends on the judgment of the observer.
MEMORANDUM.
————
For Notes and Recipes.
————
We build the
Standard
Oven
For Bread and Cake
With every modern improvement, strong and durable.
Baking service is perfect and uniform in every part of oven.
CONSUMPTION OF FUEL
SURPRISINGLY SMALL
——
Standard Oven Co.
Pittsburgh, Pa.
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MAKES GOOD BREAD
Red Star Compressed Yeast Co.
79-81 Buffalo St., Milwaukee
“Big Diamond”
is the strongest flour known to the trade—always uniform—always highest in quality.
Big Diamond Milling Co.
Minneapolis, Minn.
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THERE IS MONEY IN THIS FOR YOU!
THE MIDDLEBY
The up-to-date oven
For the up-to-date baker!
When buying an oven,
why not buy the best?
Why not get an oven that will raise the quality of your goods? Why not get an oven that will save you fuel?
Better quality of your goods means increase in business, and increase in business means money to you.
A saving in fuel also means money to you.
YOU GET ALL THIS IN A MIDDLEBY OVEN
We want you to get the benefit of this saving, and we know you can get it by using a MIDDLEBY. Write to-day for our catalogue.
Middleby Oven Manufacturing Co.
769 West Adams Street, Chicago
286 State St., Boston, Mass. 605 So. 6th St., St. Louis, Mo.
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Thomson Loaf Moulders
These machines are rightly recognized throughout the world as the STANDARD machines for moulding dough. Over 1,500 have been sold.
Combination Loaf Moulders
Regular Loaf Moulder with an Attachment for making Long or French Bread.
Zerah Ballers
Round up your doughs. It will give you a larger and better loaf.
Combination Roll Moulders
Either straight finger rolls or perfectly pointed Vienna Rolls may be made on these machines.
Zerah Continuous Proofing Closets
These closets are a great help in the proofing of your doughs.
Let us tell you more about our machinery.
WE ARE THE LARGEST EXCLUSIVE MANUFACTURERS OF BAKERS’ MACHINERY IN THE COUNTRY.
———
C. A. Thomson Machine Co.
345-349 Main Street, Belleville. N. J.
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The Hubbard
Portable Oven
Meets every requirement in the baking trade.
Bakes perfectly.
Send for catalogue and full particulars.
—————
HUBBARD PORTABLE OVEN CO.
New York: 262 West Broadway Chicago: 1136 Belden Ave.
Philadelphia: 47 North 7th Street Boston: 10 Broad Street
St. Louis: 506 North 18th Street
Write nearest office
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HOYT’S
GLUTEN
BISCUIT
CRISPS
Made from Gum Gluten
THE MOST DELICATE GLUTEN PRODUCT MADE. RECOMMENDED FOR PROTEIN DIET AND FOR INFANT FEEDING.
ASK ABOUT OUR
Pure Gluten Flour
SAMPLE MAILED FREE
The Pure Gluten Food Co.
90 WEST BROADWAY, NEW YORK
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OP MALT EXTRACT
for Bakers’ Use
is the Cream Syrup from select, rich, ripe, Minnesota barley malted.
The day has gone by when the baker of bread can afford to ignore the value of O P Malt Extract.
The value is real, real to the baker and real to his customer.
Formulae for its proper use in bread work, cake, buns, doughnuts, etcetera, will be supplied to users.
Maybe you can get along without it. We don’t deny it,—so could our ancestors get along without steam and electricity, but—
Send your order now.
Put up in 112 lb. cases, half barrels and barrels.
We are the World’s Headquarters for Malt Products.
| Malt-Diastaste Co. 79 Wall St., New York Laboratory Garden St. & Bushwick Ave. Brooklyn. Dept. Baking Technology 1124 Myrtle Ave., Brooklyn. Dept. Medicine & Analytical Chemistry Maltzyme Co., 21 Smith St., Brooklyn. |
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SEVENTY PER CENT.
of the bread consumed is baked at home, because the housewife thinks it CLEANER and BETTER than the bakers’ loaf.
A wrapped loaf SATISFIES her as to its cleanliness, and tends to CONVINCE her that the quality is superior.
The large line of Bread Wrappers manufactured by us includes the finest quality that can be made, as well as some very good, but cheaper ones.
Some are waxed on one side only and may be fastened to the loaf with gummed tape. Others are so waxed that they may be sealed with heat without using string or tape.
Send for Samples and Prices.
| UNION | WAXED & PARCHMENT PAPER COMPANY |
Hamburg, New Jersey
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