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Wheaten Bread, Wholesomeness Of

The chemical changes which flour undergoes during the process of making bread are not easily understood; for when the panary-fermentation is completed, its properties are so altered that we cannot obtain from it either fecula or gluten. Bread, therefore, differs widely from the flour of which it is composed, and, in fact, may be considered as a new substance. It is easier of digestion than any other preparation of flour, and mixes more readily with water, but is considerably less nutritive. Newly-baked bread swells in the stomach, and is far from being easily digested. Indeed, the process of fermentation does not appear to be completed till the bread is cold; for new bread differs from old, not only in its effects, but in its smell and taste. The best bread, says Dr. Coghan, is made of pure flour of good wheat, sufficiently leavened, somewhat salted, well moulded, well baked, neither too new nor too old; that is to say, that it be at least a day and a night old, and not past four or five days old, except the loaves be very great. Besides the nutritive qualities of bread, it prevents the bad effects which would result from the use of too much animal food, rich soup, and other concentrated food; and also serves to divide and give our aliment a proper bulk and consistency. It may be allowed to the stomach of the weakest patient, neither stimulates nor relaxes the system, and is justly called the staff of life.