. La nourriture ; sa composition et préparation ; un manuel pour les classes de sciences domestiques. s semées dans le ressortet se développe et mûrit pendant le court-circuit, sex, summermonths et est récolté au début de l'automne. Le blé de printemps, parce qu'il est riche dans le bon type de protéines, est consideredbest pour farine à pain. La farine de blé de printemps est connu par sa couleur blanc crème,sa sensation graveleuse lorsqu'on les frotte entre le pouce andfinger, et son pouvoir d'absorber l'eau. Le blé d'hiver, qui est semé en thefall, arrive à maturité au début somme-mer. Les grains de blé d'aresofter thanthose et contiennent plus d'amidon du spr

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. Food; its composition and preparation; a textbook for classes in household science. s sown in the springand grows and matures during the short, hot, summermonths and is harvested in the early fall. Spring wheat, because it is rich in the right kind of proteins, is consideredbest for bread flour. Spring wheat flour is known by its creamy white color, its gritty feeling when rubbed between the thumb andfinger, and its power to absorb water. Winter wheat, which is sown in thefall, reaches maturity in the early sum-mer. The kernels of winter wheat aresofter and contain more starch thanthose of spring wheat, and for thisreason winter wheat is used for makingpastry flour. This flour is whiter incolor than bread flour. It has a smooth, starchy feeling and.holds its shape whensqueezed in the hand. 84. Structure and Composition of aWheat Kernel.—The structure of awheat kernel is shown in Fig. 15. Theprincipal parts are: (a) The endosperm, which forms themass of the kernel and is made up ofstarch and protein cells. (fe) The aleurone cells, or layer of large square cells sur- 53. Fig. is.—Longitudinalsection of a grain ofwheat. a, endosperm; h, aleurone cells; c, bran coats; d, germ. 54 ? FOOD rounding the endosperm. These are rich in phosphorus andgluten. (c) The bran coats, which comprise several layers outsideof the aleurone cells. These are rich in mineral matter.Here is also found more cellulose than in other parts of thegrain. (d) The germ, or embryo, located at one end of the kernel, is the young plant which grows on germination. It is richin protein, fat and mineral matter. 85. The Proteins of Wheat.—The two most importantproteins found in wheat are glutenin and gliadin. Theseare united chemically, when flour is kneaded with a hquid, and form gluten. 86. The Milling of Flour.-=-The history of the develop-ment of the milling process is an interesting topic for homereading. The roller process now in use yields about 75 percent of the cleaned wheat as white flour. The

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