Abstract
In this country and in those with which we are best acquainted, that large part of the human diet which is derived from grain is mainly eaten in the form of bread. Bread, in order to be palatable and digestible, must be leavened; and this means that the dough must be able to retain some of the carbon dioxide gas produced in it by the agency of yeast or some similar substance. Its capacity for doing this depends upon the presence in the grain of a sufficient amount of proteins of such a kind that when mixed with water they form the elastic substance known as gluten. It is largely because wheat—and especially the species of triticum vulgare to which all our bread wheats belong—is superior to all other grains in this respect that wheat has become the main bread grain of a large part of the world.