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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Diller Record
Location
Diller, Nebraska, United States of America
Date
Oct 06, 1938
Page
7
The article explores wheat flour's role in human progress from nomadic foraging to settled farming. It notes the rise of wheat cultivation about 6,000 years ago, its dietary importance, and the nutritional comparison between whole and refined white flour. It emphasizes bread and bakery products as versatile, digestibility around 96 percent, and that both flours fit a balanced diet with varying mineral and vitamin content.
Wheat flour provides essential energy with low cost. Flours vary in carbohydrates protein minerals and vitamins. A wheat kernel includes bran inner layers endosperm and germ with starch granules numbering up to 20 million per kernel.
White flour comes mainly from the endosperm. Whole-wheat and graham flours refer to ground wheat with varying bran content or addition. A long debate over the use of white versus whole wheat has persisted for two decades.
A discussion explains how bread flour uses high gluten wheat for elasticity, while pastry flour comes from plants with lower protein. The protein and carbohydrate mix affects dough texture and final baked goods.
The text notes secretaries of state and war among presidents Jefferson Madison Monroe Adams Van Buren Buchanan Grant Taft Hoover. It cites nine presidents born into poverty and others from middle class, and highlights Washington as a landowner and Lincoln starting penniless, with post Civil War presidents often of moderate means.
The article notes American flour mills as the world’s largest with vast staffs of technicians and chemists overseeing up to 17 grindings and 198 separations. Grain quality is checked in transit, flour is tested after milling, and daily baking tests ensure every sack meets high standards.
Self rising flours and ready to use mixtures proliferate, with varied contents from simple leaveners to blends with dried milk eggs fat and baking powder. They require only a liquid, aiming to save homemaker time while preserving interest in energy from cereal grains.
The text advises storing flour in a cool dry well ventilated place protected from vermin and insects. It warns against heat or freezing and notes flours from potatoes bananas soy beans lime beans buckwheat barley and rice exist though wheat dominates bread making.
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