{"character_count": 1494, "word_count": 258, "ccnet_language_score": [0.9516000151634216], "ccnet_perplexity": [704.2999877929688], "fasttext_language": ["en"]}
can be easily separated, either in grain or -four. The starch is soluble in water, and the gluten is pot consequently, ifkernels of wheat can be retained in the inouti, a short time, the starch will be dissolved and removed, leaving beI,ing the gluten: Urif a gill of wheat -four be put into cup, and exposed to repeated wasliings, pouring of the water afier it is applied, it will gradual .ly dissolve, and earry of the starch from the flour, leaving the gluten by iiself The gluten is unlike starch3imbeing insoluble in water, but 1t iS!teHacious and elastic, re- sembiing Indian rubbrrs

 To the gluten we are entirely indebted for light bread. TIle flour of Indian corn, rice, potatoes, and many other vegetables, though they may be used for bread, can never be raised so as to make light bread. ln the process offermenting bread, carbo- pic. acid is formed, which is retained only by the gluten, the starch permitting it 10 es- cape asafast as made.

 The ar, of making bread, especially light bread, then depends upon diffusing the yeast through it equally in other words, through kneading it. When that is done the carbonic acid is generated in nearly equal quantities through the whole mass, the gluten retaining it so as to render the bread uniformly light.

 When the yeast is difnsed uneqnalIy through the mass, some portions of the dough are raised before the others, leaving parts of it unraised, or heavy, while other parts are carried so far as to become sour.

 Family Lyceaips.