FUNK. Chemistry of the Vitamine Fraction from Yeast and Rice Polishings. Journal of Physiology, Vol. 46, pages 173-179 (1913). VEDDER and WILLIAMS. Concerning the Beri-beri preventing Substances or Vitamines Contained in Rice Polishings. Philippine Journal of Science, Series B, Vol. 8, pages 175-195 (1913). COOPER. Protective and Curative Properties of Certain Foodstuffs against Polyneuritis induced by Diet of Polished Rice. Journal of Hygiene, Vol. 14, pages 12-22 (1914). FUNK. Is Polished Rice plus Vitamine a Complete Food? Journal of Physiology, Vol. 48, pages 228-232 (1914). Wheat, Flour, and Bread OSBORNE and VOORHEES. The Proteins of Wheat. Journal of the American Chemical Society, Vol. 16, pages 524-535 (1894). GUESS. The Gluten Constituents of Wheat and Flour and Their Relation to Breadmaking Qualities. Journal of the American Chemical Society, Vol. 22, pages 263-268 (1900). SNYDER and WOODS. Wheat Flour and Bread. United States Department of Agriculture, Yearbook for 1903, pages 347-362. BRAHM. Flour Bleached by Ozone. Zeitschrift für Untersuchung der Nahrungs und Genussmittel, Vol. 8, pages 669-673 (1904). SNYDER. Wheat and Flour Investigations. Experiment Station, Bulletin 85 (1904). Minnesota Agricultural CARLETON and CHAMBERLAIN. Commercial Status of Durum Wheat. United States Department of Agriculture, Bureau of Plant Industry, Bulletin 70 (1905). HARPER and PETER. Protein Content of the Wheat Kernel. Kentucky Agricultural Experiment Station, Bulletin 113 (1905). SNYDER. Studies on the Digestibility and Nutritive Value of Bread and Macaroni. United States Department of Agriculture, Office of Experiment Stations, Bulletin 156 (1905). HUMPHRIES. Modern Developments of Flour Milling. Journal of the LADD and STALLINGS. Bleaching of Flour. North Dakota Agricultural ALWAY. Effect of Bleaching upon the Quality of Wheat Flour. Nebraska ALWAY and PICKNEY. The Effect of Nitrogen Peroxide upon Wheat Flour. Journal of the American Chemical Society, Vol. 30, pages 81-85 (1908). BAKER and HULTON. Considerations Affecting the Strength of Flours. Journal of the Society of Chemical Industry, Vol. 27, pages 368-376 (1908). LADD and BASSETT. Bleaching of Flour. Journal of Biological Chemistry, Vol. 6, pages 75-86 (1909). SNYDER. Flour Bleaching. Minnesota Agricultural Experiment Station, Bulletin 111, pages 101-143 (1909). WESENER and TELLER. Flour Bleaching, its Relation to Bread Production and Nutrition. Journal of Industrial and Engineering Chemistry, Vol. 1, pages 700-711 (1909). WOOD and HARDY. Physical State of Gluten. Proceedings of the Royal Society of London, Series B, Vol. 81, pages 38-43 (1909). ATWATER (H. W.). Bread and Breadmaking. United States Department of Agriculture, Farmers' Bulletin 389 (1910). HALE. The Bleaching of Flour and the Effect of Nitrites upon Certain Medicinal Substances. United States Public Health Service, Hygienic Laboratory, Bulletin 68 (1910). HARCOURT and PURDY. Flour and Breadmaking. Ontario Agricultural College, Department of Agriculture, Bulletin 180 (1910). ROCKWOOD. Effects of Bleaching upon the Digestibility of Wheat Flour. Journal of Biological Chemistry, Vol. 8, pages 327–340 (1910). WARDALL. Relation of Yeast to Flavor in Bread. Journal of Home Economics, Vol. 2, pages 75-91 (1910). WILLARD. Changes in Weight of Stored Flour. Kansas State Board of Health, Vol. 7, pages 9-14 (1910-1911). HILL. Nutritive Value of White and Standard Bread. British Medical Journal, 1911, No. 2627, pages 1068-1069; (discussion) No. 2628, page 1151 (1911). HUMPHREYS. Wheat Flour. Chemical News, Vol. 104, page 117 (1911). LADD and BAILEY. Wheat Investigations; Milling, Baking and Chemical Tests. North Dakota Agricultural Experiment Station, Bulletin 89 (1911). MENDEL and FINE. The Utilization of the Proteins of Wheat. Journal of Biological Chemistry, Vol. 10, pages 303-325 (1911). SHAW and GAUMNITZ. California White Wheats. California Agricultural Experiment Station, Bulletin 212 (1911). THATCHER, OLSON, and HADLOCK. Wheat and Flour Investigations. Washington Agricultural Experiment Station, Bulletin 100 (1911). OSBORNE and MENDEL. The Rôle of Gliadin in Nutrition. Journal of Biological Chemistry, Vol. 12, pages 473-510 (1912). TELLER. The Carbohydrates of Wheat and Wheat Products and Changes in the Same during Development of the Grain. Original Communications, 8th International Congress of Applied Chemistry, Vol. 13, pages 273-278 (1912). WESENER and TELLER. Aging of Flour and its Effect on Digestion. Journal of Industrial and Engineering Chemistry, Vol. 3, pages 912-919 (1911). United States Department of Agriculture. Bleached Flour. Notice of Judgment 722. Office of the Secretary. DEAN and SWANSON. Effect of Common Mill Fumigants (Hydrocyanic Acid and Carbon Bisulphide) on the Baking Qualities of Wheat Flour. Kansas Agricultural Experiment Station, Bulletin 178, pages 155-207 (1911-1912). WILLARD and SWANSON. Milling Tests of Wheat and Baking Tests of Flour. Kansas Agricultural Experiment Station, Bulletin 177 (1911-1912). KOHMAN, Salt-rising Bread and Some Comparisons with Bread Made with Yeast. Journal of Industrial and Engineering Chemistry, Vol. 4, pages 20-30, 100-106 (1912). NEWAN et al. Some Experiments on the Relative Digestibility of White and Wholemeal Breads. Journal of Hygiene, Vol. 12, pages 119-143 (1912). SNYDER. Wheat Flour. Original Communications, 8th International Congress of Applied Chemistry, Vol. 18, pages 323–328 (1912). STEWART and HIRST. Comparative Value of Irrigated and Dry Farming Wheat for Flour Production. Journal of Industrial and Engineering Chemistry, Vol. 4, pages 270–272 (1912). SWANSON. Acidity in Flour; its Relation to Phosphorus and Other Constituents. Journal of Industrial and Engineering Chemistry, Vol. 4, pages 274-275 (1912). WILLARD and SWANSON. Baking Qualities of Flour as influenced by Certain Chemical Substances, etc. Transactions of the Kansas Academy of Science, Vol. 23-24, pages 201-207; Chemical News, Vol. 105, pages 9799 (1912). BAILEY. Minnesota Wheat Investigations. I. Milling, Baking and Chemical Tests. Minnesota Agricultural Experiment Station, Bulletin 131 (1913) POWER and SOLWAY. Chemical Examination of Wheat Germ. Pharmaceutical Journal, Vol. 91, pages 117-120, 176 (1913). STREET. Diabetic Foods. Connecticut Agricultural Experiment Station Report, Section 1, Part 1, pages 1-95 (1913). SWANSON. Chemical Composition of Wheats compared with Resultant Flours. American Miller, Vol. 41, pages 218–222 (1913). WHITE. Influence of Bran Extracts on the Baking Qualities of Flour. Journal of Industrial and Engineering Chemistry, Vol. 5, pages 990-993 (1913). LECLERC and JACOBS. Graham Flour. United States Department of Agriculture, Bureau of Chemistry, Bulletin 164 (1913). LECLERC and YODER. Environmental Influences on the Physical and Chemical Characteristics of Wheat. Journal of Agricultural Research, Vol. 1, pages 275-291 (1914). MCCORMACK. Milling of Wheat and the Testing of Flour. Journal of Industrial and Engineering Chemistry, Vol. 6, pages 423-428 (1914). WILLARD and SWANSON. Influence of Certain Substances upon the Baking Qualities of Flour. Kansas Agricultural Experiment Station, Bulletin 190, pages 237–285 (1914). CHAPTER IX VEGETABLES, FRUITS, AND NUTS SINCE it is difficult to draw any logical line of demarcation between vegetables, fruits, and nuts, because of the many important characteristics common to articles belonging to more than one of these categories, they will here be discussed in one chapter. The descriptive matter relating to these food materials will be taken up first; and the more critical discussion of the group as a whole, its nutritive importance and place in the diet, will follow. Vegetables According to Langworthy, vegetables furnish 8.7 per cent of the protein, 1.0 per cent of the fat, and 12.0 per cent of the carbohydrate of the average American dietary. The Census Reports show $450,000,000 worth of vegetables grown in the United States in 1909. The actual value was probably greater, since this figure is based on returns which were probably not entirely complete, and on the values at the farm rather than in the market. Vegetables are therefore an important factor in the food supply and are likely to play an increasingly prominent part as their importance as food becomes better understood, and as agriculture becomes more intensified. Of the food materials commonly known as vegetables, some are seeds, some fruits, some leaves, stems, or bulbs, and some are roots and tubers. The plants whose seeds are commonly used as foods and classed as vegetables belong chiefly to the Leguminosa, or pulse family. |