In ordinary wheat bread, starch is the principal constituent. Starch when subjected to a high degree of heat is changed into an easily digested substance called dextrin.

In the ordinary cooking of a loaf of bread the starch, in the outer layer is changed into dextrin, which gives the crust its sweet flavor. Slices of bread toasted undergo a similar change.

Bread is toasted not merely to brown it, but to take out all the moisture possible, so that it may be more thoroughly moistened with the saliva, and thus easily digested; also to give it a better flavor. The correct way to make toast is to use stale bread cut in uniform slices, and to dry it thoroughly before browning.

Toast prepared in this way, even if moistened with milk or water, may be easily and thoroughly acted upon by the digestive fluids.

Energy Value Of Bread

1 slice (1 oz.) white bread................ = 73 Calories.

1 slice (1 oz.) entire wheat bread......... =70 Calories.

1 slice (1 oz.) gluten bread............... =71 Calories.

1 small slice (1 oz.) Boston Brown Bread.. = 64 Calories.

See Table, page 64, for energy value of other ingredients.

Sippets

Cut thin slices of bread, and from them make oblongs an inch wide by four inches long. Toast carefully so that they will not break, and pile on a small bread-plate with doily if they are to be served dry.

Toast Sticks

Take a slice of fresh home-made bread (made without shortening), or French bread, cut five-eighths of an inch thick, remove crust and cut in narrow strips. Place on rack in pan, and dry and brown in a slow oven.

Croutons

See chapter "Soup Accompaniments" for recipe. Page 230.

Gluten Crisp (For The Diabetic)

Cut Gum Gluten Bread into thin slices, and dry in slow oven until the moistening is thoroughly evaporated, or the bread may be cut in cubes and slightly browned. Serve in soups or in milk.

Note

Gluten Biscuit Crisps, page 261.