Millers judge of the goodness of bread corn by the quantity of bran which the grain produces.
Such grains as are full and plump, that have a bright and shining appearance, without [Pg 111]any shrivelling and shrinking in the covering of the skin, are the best; for wrinkled grains have a greater quantity of skin, or bran, than such as are sound or plump.
Pastry-cooks and bakers judge of the goodness of flour in the manner in which it comports itself in kneading. The best kind of wheaten flour assumes, at the instant it is formed into paste by the addition of water, a very gluey, ductile, and elastic paste, easy to be kneaded, and which may be elongated, flattened, and drawn in every direction, without breaking.
For the following fact we are indebted to Mr. Hatchet.
"Grain which has been heated or burnt in the stack, may in the following manner be rendered fit for being made into bread:
"The wheat must be put into a vessel capable of holding at least three times the quantity, and the vessel filled with boiling water; the grain should then be occasionally stirred, and the hollow decayed grains, which float, may be removed. When the water has become cold, or in about half an hour, it is drawn off. Then rince the corn with cold water, and, having completely drained it, spread it thinly on the floor of a [Pg 112]kiln, and thus thoroughly dry it, stirring and turning it frequently during this part of the process."[47]
Such grains as are full and plump, that have a bright and shining appearance, without [Pg 111]any shrivelling and shrinking in the covering of the skin, are the best; for wrinkled grains have a greater quantity of skin, or bran, than such as are sound or plump.
Pastry-cooks and bakers judge of the goodness of flour in the manner in which it comports itself in kneading. The best kind of wheaten flour assumes, at the instant it is formed into paste by the addition of water, a very gluey, ductile, and elastic paste, easy to be kneaded, and which may be elongated, flattened, and drawn in every direction, without breaking.
For the following fact we are indebted to Mr. Hatchet.
"Grain which has been heated or burnt in the stack, may in the following manner be rendered fit for being made into bread:
"The wheat must be put into a vessel capable of holding at least three times the quantity, and the vessel filled with boiling water; the grain should then be occasionally stirred, and the hollow decayed grains, which float, may be removed. When the water has become cold, or in about half an hour, it is drawn off. Then rince the corn with cold water, and, having completely drained it, spread it thinly on the floor of a [Pg 112]kiln, and thus thoroughly dry it, stirring and turning it frequently during this part of the process."[47]
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