The differences in the chemical composition of plants and plant
products induced by differences in the water-supply and climatic
environment appear in the manufactured products, such as flour,
bran, and shorts. Flour made from Fife wheat grown on the dry-farms
of Utah contained practically 16 per cent of protein, while flour
made from Fife wheat grown in Lorraine and the Middle West is
reported by the Maine Station as containing from 13.03 to 13.75 per
cent of protein. Flour made from Blue Stem wheat grown on the Utah
dry-farms contained 15.52 per cent of protein; from the same variety
grown in Maine and in the Middle West 11.69 and 11.51 per cent of
protein respectively. The moist and dry gluten, the gliadin and the
glutenin, all of which make possible the best and most nourishing
kinds of bread, are present in largest quantity and best proportion
in flours made from wheats grown under typical dry-farm conditions.
The by-products of the milling process, likewise, are rich in
nutritive elements.
Future Needs
It has already been pointed out that there is a growing tendency to
purchase food materials on the basis of composition.
Pages:
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266