Word: glutenous
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...like few others. Most recipes are accompanied by chatty scientific explanations of what's going on inside the food: "Because French bread stands free in the oven and is not baked in a pan, it has to be formed in such a way that the tension of the coagulated gluten cloak [coagulated gluten cloak!] on the surface will hold the dough in shape." And take her treatment of lobsters. She tells you how to determine their sex (the last pair of swimmerets on the male are hard, pointed, and hairless). She tells you how to kill them humanely. ("Using...
...readers. The letters we get, as indicated by the selection we publish each week, are never lacking in forthrightness. "Brickbats for your biased baloney," begins one. And there is no reader so scornful as one whose favorite section got left out one week ("Man can't live by gluten bread alone. Where's the Art section...
Because of the strong-gluten shortage, many farmers like Nebraska's Herb Hughes, who formerly sold their wheat to the Government, have quit the support program. They are planting all the strong-gluten wheat they want and selling it on the open market. If enough other farmers follow Hughes's example, it may wreck the delicate mechanism of the whole price-support program. Next month wheat farmers will vote on whether to accept acreage restrictions again this year, and many experts think they will vote against them. If so, it will be up to Ezra Benson to figure...
...case, unless the U.S. begins raising more strong-gluten wheat, it looks as if the nation will be stuck with a growing mountain of wheat that it will have little...
...While bread can be made at home with weak-gluten wheat flour, the big mechanized bakers need the strength, elasticity and gas-retaining qualities of strong-gluten wheat flour for their bread, though they can use weak-gluten wheat for cakes and pastries...