FLOUR

grain of any kind ground to fine powder—as wheat-flour, rye-flour, and corn-flour. In general use, except when otherwise specified, the term signifies wheat flour. Its chief styles are the ‘‘white’’ Patent (from the inner part of the grain) and Graham, or Whole Wheat. White flour does not contain either the bran-coats or the germ of the wheat (see Wueat). Their removal makes it easier to reduce the grain to the desired degree of finene . It also results in a much whiter flour and one of considerably better keeping qualities. _ | Manufacture includes many proce es—cleaning, the mentioned separation of germs and bran, and several grindings. The grinding is, in general modern practice, between steel rollers. From the whole grain to the barreled or sacked flour, all the work is mechanical—the product is never touched by human hands. A good milling wheat will yield from 70% to 80% of fine white flour. A true Graham, or Whole Wheat, flour—the terms should be synonynmrous— contains all of the grain and is distinguished both by the particles of its branny covering and by a considerable percentage of ‘‘middlings’’—mealy particles that in white flour are removed by bolting for regrinding. Imitation Graham flours are made by blending bran and (generally) low grade white flour, with perhaps also some inferior middlings. Though the full definition of Graham flour requires the retention of the germs, it is neverthele better to remove them unle early consumption is a ured, as their presence not only impairs the keeping quality of the flour but also—prior to the point of any noticeable deterioration—is liable to cause intestinal disturbances by changes effected in the flour and, consequently, in bread or other products made from it. See further comment under the subhead of Graham Bread in the article on Brean. Average analyses of wheat-flour show from 8 to 12% water; 8 to 15% protein, 1 to 3% fat, and 60 to 80% carbohydrates. White flour shows a little more carbohydrate and a little le protein than Graham flour. The following rules may be used as preliminary tests for white flour: First, look at its color. If for bread-making especially, it should be creamy white, for this generally indicates a strong flour—one made from hard wheat, or sufficiently blended with durum, or other hard-wheat flour, and containing a good percentage of gliadin. If for pastry, which does not require so much gliadin, a starchy-white color is acceptable. If it is so white as to have a bluish or greyish cast, or if it contains small black or bran specks, it is not desirable for either purpose. Next, examine its adhesivene . Make a dough by mixing a small quantity with water. If it works dry and elastic, it is good; if soft and sticky, it is poor. If when pulled apart it breaks short, it is of ‘‘soft’? wheat and deficient in gliadin, and therefore not suitable for bread-making, though if it is good in other respects it may be satisfactory for pastry, ete. If the dough is tough and tenacious, the flour contains a large percentage of gliadin. Flour should be sifted so that the particles may be thoroughly disintegrated before baking. If cold, it should be warmed before use. This treatment improves the color and baking properties of the dough. The place where flour is stored must be moderately cool, dry, well-lighted, airy, and never exposed to a freezing temperature, nor to exce ive heat.» An even temperature of 70° to 75° Fahr. is best if it is to be used within six months; that to be held longer should be kept cooler. Whether in a barrel or. sack, it should always be placed on a rack at least two inches from the floor in order to allow a current of air to pa under and prevent dampne , and it should not be placed in contact with grain or other substances which are liable to generate heat. Flour is peculiarly sensitive to atmospheric influences —hence it should never be stored in a room with any material which emits an odor. Any smell perceptible to the human sense will be absorbed by it. A damp cellar or a close attic, or loft, is especially unsuitable. Flour of good quality improves in flavor and character up to about six months, and under proper conditions will retain its merit for a considerable time thereafter. In some sections, there is a good demand for rye-flour, and retailers doing a ‘fancy’? trade in elude in their stock such special varieties as harley, chestuut, potato, rice, and ‘‘Boston brown bread.’’ The first four are chiefly imported. See also Corn-FLour, Cornstarco, Farina, Guuten, Rye, Sevr-raisinc Four.