Food : a brief account of its sources, constituents and uses / A. H. Church.

  • Arthur Herbert Church
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Food : a brief account of its sources, constituents and uses / A. H. Church. Source: Wellcome Collection.

    83/280 (page 69)
    those mill-products which contain the larger percentages of total nitrogen do also contain larger percentages of true albuminoids. True, the proportion of albuminoids does not rise pari passu with the nitrogen; but it is safe to affirm that sharps, middlings, and even pollard and bran, do always contain a considerably higher percentage of true albuminoids than fine flour made from the same meal. This conclusion is abundantly confirmed by a large number of analyses, for which we have no space here, of these coarser and more coloured mill-products. Further on, in dis cussing the question of bread, more will be said as to these materials which we so commonly reject for use as human food. Here it must suffice to mention that the albuminoids of the coarser products do not include so large a proportion of gluten as do those of the finer. In the gradual grinding and purification of the grits lies the essence of high or grits milling. It has one advantage at least over the old system, in which the grinding is done at first and once for all, and this consists in the absence, or comparative absence, of the heating of the products which may injure the properties of the gluten in the flour for bread-making. The particular series of mill-products, of which we have just given some analytical details, were made up of the following percentages:— Flours (Nos. 3, ir, and 12) 73-0 Pollard and bran (Nos. 6 and 7) 17-0 Fine sharps and sharps (Nos. 9 and 13) 2-5 Coarse middlings and coarse sharps (Nos. 5 and 10) - - 4-5 [Loss 3-0] The yield of flour was below the average, and that of offals above. In a good cereal year the numbers are Flours Offals [Loss To these particulars we may add that the fine middlings 75'° 22-5 2-5]