It further shows that bread containing gelatinized starch as found in corn flakes is fully as good a sugar producer as when using cane sugar, and, as before said, at the smallest possible cost.
To produce the maximum amount of sugar from corn flakes the proportions of malt extract and corn flakes as given, should be mixed in about two gallons of tepid water for each barrel of flour to be made into dough at a temperature of about 140 degrees F. Allow it to remain at this constant temperature for 1½ hours. In this time nearly all of the gelatinized starch of the corn flakes has become converted into maltose. In practice this would show that if 100 lbs. of cane sugar at a cost of $5 be used in bread work the same saccharine matter could be supplanted by using 116 lbs. of corn flake, a price of about $3.50 plus 18c worth of malt, making a total cost of $3.68, and shows a saving of $1.32 where 100 lbs. of sugar is employed.
Corn flakes, besides furnishing saccharine matter, has other advantages. It contains some mineral salts and proteids which are very acceptable nitrogenous foods and readily assimilated by the yeast, causing a rapid and vigorous fermentation.
They also prepare and soften the gluten, giving to the doughs that much desired velvety feeling, and the maximum expansion in the oven. Corn flakes and malt extract may also be used as a short ferment and makes it possible to decrease the amount of yeast usually used without affecting the quality of the bread.
A formula for pan bread which has been used for years and is giving good results is as follows:
Water, 1 qt.; malt extract, .40 oz.; salt, 1 oz.; corn flakes. 1 oz.; lard, 1.75 oz.; yeast, .33 oz.; dry milk, .75 oz.; flour, 3 lbs. 7 oz.
Of course, this can be increased to any amount.
The directions are: Take ⅛ part of the water to be used at temperature of 82 degrees F. and in it dissolve the corn flakes, malt extract and yeast. Let this stand 20 minutes to ferment. It will have risen considerably in this time and fallen; then add it to the balance of the ingredients and make dough.
Corn flakes give color to the crust, is an absorber of moisture, retains it and keeps bread fresh, and inasmuch as it has no pronounced flavor of its own will not predominate or cover up the flavor obtained from good wheat flour and correct fermentation.