BREACHING TOWER

movable home structure which gave protection to be is siegers in Rom. and medieval warfare; is on wheels; several stories. EP 26, BREAD is baked dough, which fs e entially a mixture of flour and water, | with a little salt, generally ‘aerated’ and the, so ‘raised’ by means of carbon dioxide the gas. Unleavened b. and biscuits are made without aeration. The aeration of and raising of dough may be carried | out gon or without fermentation by yeast. pipes, | de-|; Fermentation Proce es of bread-mak public! y ing are very old. Leaven is dough rePop. maining from a previous batch. east for bread-making may be brewers’ or compre ed yeast, from distilleries, or it promay be cultivated by the baker; it should by contain only the organism Saccharomyces cerevisce. Dough must be thorbrazing oughly kneaded—often by special maof chinery—to distribute the yeast equally, being and then kept at about 80° F. for some a isted hours, while glucose, derived from the tin starch of the flour, is fermented to car heated bon dioxide and alcohol. The carbon dioxide aerates the dough, making it largest rise, and most of the alcohol is di ipated in the subsequent baking. B. is baked at about 390° F., and loses 15 to 20% in weight. The production of crust is and south due to conversion of starch into caramel and dextrin, which are more soluble the and digestible than starch. Hence dry toast is more digestible than crumb b. Quin The interior of the loaf is not heated much above 212° F.; neverthele the digestibility of the starch is increased. The size and stability of a loaf is connect owns pe with the quality of the gluten of the them jour. im-| Non-fermentation proce es.—Mufyins high| from | are aerated by beating flour and water | vigorously to entrap air; and sponge cakes Owe their lightne to eggs beaten. | to a froth. In other e es aeration 3), | q depends on carbon xide introduced olives, | or generated in the following ways: | (1) Flour, salt, and water are mixed in an iron ve el, and impregnated with | carbon dioxide under pre ure. ‘The DE) baked product is ‘aerated bread.’ (2) colonial | Carbon dioxide is liberated from sodium to! bi-carbonate mixed with the dough at ba the hacrresie? of out a HE) BakCongo, re sodium bicarbonate mixed with dry cream of tartar, tartaric acid, etc... i and rico flour, so that carbon dioxide is liberated on adding water. (4) Ammonium carbonate is mixed with the dough, and is completely vitalized in the oven, yielding ammonia, carbon dioxide, and water vapor. White b. is made from wheat flour only; wholemeal b. from the entire wheat berry, from which, however, some of the outside husk or bran may have been removed before grinding. The superior dietetic value of the latter is doubtful, for although bra is rich in nitrogen substances and phosphates, its cellulose is not digestible, and may be irritable. The following is the approximate composition of white b.: water, 38.5%; carbo-hydrates (chiefly starch), 52.4%; cellulose, 0.3%; proteins (nitrogenous), 2200 fats, 0.6%; salts, 0.8%; acidity, * (oh Vienna Bread is made of very white flour leavened with compre ed yeast, mixed with certain quantity of milk, and having glazed crust. W.), district, N.W. Perth shire, Scotland; mountains and lochs.