School and Home Cooking Part 67

Account for the quant.i.ty of baking powder in the m.u.f.fin recipes. What determines the quant.i.ty of baking powder?

Write a recipe for m.u.f.fins, using sour cream instead of milk. What ingredients may be decreased in quant.i.ty if sour cream is used?

If all the cups in the m.u.f.fin pan are not filled with batter, how should the empty cups be protected while in the oven?

How many m.u.f.fins will the recipes above make?

From _U. S. Department of Agriculture_, Bulletin No. 28, tabulate the percentage composition of patent wheat flour, of graham flour, and of "entire" wheat flour. Which contains the most protein and ash? Which probably yields the most protein to the body? Account for the discrepancy (see _Value of Coa.r.s.e Flour_).

Tabulate the percentage composition of baker's flour and of a high grade of wheat flour (patent roller process). Which contains the more protein?

Which, the more carbohydrates?

What is the weight of a barrel of flour? Of an ordinary sack of flour?

What is the present price per sack of baker's and of high-grade patent flour?

How many cupfuls in a pound of flour?

In what quant.i.ty are whole wheat flour and graham flour usually purchased for home use? What is the price per pound of each?

LESSON CXXI

COMPARISON OF WHEAT AND OTHER GRAINS--m.u.f.fINS

SUBSt.i.tUTING OTHER CEREALS FOR WHEAT FLOUR.--A resourceful worker in foods is able to follow a standard recipe and make such subst.i.tutions as her available materials permit. Such ability is most desirable. It enables one to work more independently, to produce more varied foods, and to utilize all materials, allowing none to waste.

During the wheat shortage of the World War, many valuable investigations were made regarding the subst.i.tution of other grains for wheat flour. It was found that _the subst.i.tution should be based upon the relative weights of wheat flour and other flours or meals_ rather than upon their relative measures.

By comparing the weight of 1 cupful of wheat pastry flour with the same quant.i.ty of its subst.i.tutes, the following data have been obtained.

For 1 cupful of wheat flour subst.i.tute:

l 1/8 cupfuls barley flour 5/6 cupful buckwheat flour 1 1/6 cupfuls fine corn-meal 1 scant cupful peanut flour 7/8 cupful rice flour 1 1/2 cupfuls rolled oats 1 1/8 cupfuls rolled oats, ground in food chopper 1/3 cupful tapioca flour 7/8 cupful soy-bean flour 3/4 cupful potato flour 1 cupful rye flour

Although _yeast breads_ are not so satisfactory if made _entirely_ of a grain other than wheat, _quick breads of desirable grain and texture may be made without wheat_. It has been found, however, that a combination of two or more wheat subst.i.tutes gives more satisfactory results than a single subst.i.tute.

When no wheat is used in quick breads, the following combinations of subst.i.tutes are suggested by the _United States Department of Agriculture, States Relation Service_.

Rolled oats (ground) _or_ Barley flour _or_ Buckwheat flour _or_ Peanut flour _or_ Soy-bean flour

and

Corn flour _or_ Corn-meal _or_ Rice flour _or_ Potato flour _or_ Sweet potato flour

Since the wheat subst.i.tutes contain little or none of the kind of protein which when moistened forms a sticky and elastic substance, an increase in the number of eggs in quick breads containing no wheat produces a satisfactory texture. The alb.u.min of eggs aids in holding the materials together.

By scalding certain of the wheat subst.i.tutes before adding them to other ingredients, a sticky starch paste is formed. This also aids in binding materials together.

When using a wheat subst.i.tute instead of wheat (as suggested in _Quant.i.ty of Baking Powder in Quick Breads_) it is advisable to increase the quant.i.ty of _baking powder_,--1/2 _teaspoonful for each cupful of the subst.i.tute_ used. Thus, if a m.u.f.fin recipe calls for 3 1/2 teaspoonfuls of baking powder and 2 cupfuls of corn flour are subst.i.tuted for wheat, the quant.i.ty of baking powder should be increased to 4 1/2 teaspoonfuls.

WHY WHEAT IS POPULAR.--In this country, wheat is doubtless the most used of all grains. Its white or creamy color and mild flavor which blends well with that of many foods account in part for its popularity. From a culinary standpoint, wheat flour is more satisfactory to use than any other kind. It produces breads of pleasing texture,--tender but firm enough to hold their shape. Yeast breads made of wheat flour are larger than those made with other cereals.

Although wheat is generally used, its food value is not superior to that of other grains. It is doubtless because we are "used to" wheat that we have favored it more than other cereals.

COMPARING WHEAT WITH OTHER GRAINS.--Make a comparative study of the composition of the following:

_Wheat Flour and Corn-meal_.--From _U.S. Department of Agriculture_, Bulletin No. 28, tabulate the percentage composition of wheat flour and of corn-meal. Which contains the more fat? Which contains the more ash?

Corn-meal does not contain as much protein as does wheat. The protein in corn-meal differs from that in wheat; it does not have the elastic property of the protein of wheat. It is this property which makes the latter so satisfactory in bread making. For this reason, it is always best to combine corn-meal with wheat flour or some other cereal in preparing corn breads.

It should be noted that corn-meal contains more fat than wheat flour, and it compares favorably in digestibility with wheat flour. There is a difference in flavor, but no difference in the nutritive value of yellow and of white corn-meal.

_Wheat Flour and Oatmeal_.--From _U.S. Department of Agriculture_, Bulletin No. 28, tabulate the percentage composition of wheat flour and of oatmeal. Which contains the more protein, fat, and ash?

Which contains the more carbohydrates?

Oatmeal contains more protein, fat, and ash than any of the cereals commonly used. It is a very tough cereal and requires long cooking in order to make it palatable.

_Wheat Flour and Rice_.--From _U.S. Department of Agriculture_, Bulletin No. 28, tabulate the percentage composition of wheat flour (all a.n.a.lyses, average). Now tabulate the percentage composition of rice (average). Which contains the more carbohydrates? Which, the more protein and ash?

Polished rice contains the least ash and protein of all the common cereals. It is also deficient in fat in comparison with the other cereals.

Unpolished rice, however, contains more than twice as much ash as the polished cereal. It also contains more fat and protein. [Footnote 94: Composition of unpolished rice: protein, 8.02; fat, 1.96; carbohydrates, 76.98; ash, 1.15.] Hence it compares favorably with the composition of other

grains.

_Wheat Flour, Barley, Buckwheat, and Rye._--From _U. S. Department of Agriculture,_ Bulletin No. 28, tabulate the percentage composition of wheat flour, of barley, of buckwheat, and of rye. Note the quant.i.ty of fat in barley and in buckwheat, and the small amount of protein in buckwheat and in rye.

CORN m.u.f.fINS

1 1/3 cupfuls flour 2/3 cupful corn-meal 4 teaspoonfuls baking powder 1 to 2 tablespoonfuls sugar 1/3 teaspoonful salt 1 egg 1 1/4 cupfuls milk 2 tablespoonfuls fat

Mix as plain m.u.f.fins, and bake in oiled m.u.f.fin tins 25 to 30 minutes at 400 F.

_Rye meal_ may be subst.i.tuted for corn-meal in this recipe.

RICE m.u.f.fINS

1 1/3 cupfuls flour 3 3/4 teaspoonfuls baking powder 2 tablespoonfuls sugar 1/2 teaspoonful salt 1 egg 2/3 cupful milk 1/2 cupful cooked rice 2 tablespoonfuls fat

Beat the egg; add the milk and the cooked rice. Add the dry ingredients (through a sifter) to the egg mixture; melt the fat; add it to the flour mixture. Mix quickly and thoroughly, and bake in b.u.t.tered m.u.f.fin tins in a hot oven (400 F.) for 25 to 30 minutes.

OATMEAL m.u.f.fINS

Use the recipe for Plain m.u.f.fins as a basic rule. Subst.i.tute 1 cupful rolled oats for 1 cupful of wheat flour. Scald the milk, pour it over the rolled oats. Let the mixture stand for about 1/2 hour or until it is cool.