text_original: From grain ground in that way none of the nutritious elements are removed. You get a greater proportion of gluten, and some of the mineral elements of the grain that lie close to the husk; the flour that has an excess of gluten in it will absorb more water than pastry flour, or flour composed chiefly of starch, and it will make a tougher dough, either in the form of pie crust or bread than a flour which has the most starch in it.
text_transcription: FROM GRAIN GROUND IN THAT WAY NONE OF THE NUTRITIOUS ELEMENTS ARE REMOVED YOU GET A GREATER PROPORTION OF GLUTEN AND SOME OF THE MINERAL ELEMENTS OF THE GRAIN THAT LIE CLOSE TO THE HUSK THE FLOWER THAT HAS AN EXCESS OF GLUTEN IN IT WILL ABSORB MORE WATER THAN PASTRY FLOWER OR FLOWER COMPOSED CHIEFLY OF STARCH AND IT WILL MAKE A TOUGHER DOUGH EITHER IN THE FORM OF PIE CRUST OR BREAD THAN A FLOWER WHICH HAS THE MOST STARCH IN IT
phonemes: fɹʌm ɡɹˈeɪn ɡɹˈaʊnd ɪn ðæt wˈeɪ nˈʌn ʌvðə njuːtɹˈɪʃəs ˈɛlɪmənts ɑːɹ ɹᵻmˈuːvd. juː ɡɛt ɐ ɡɹˈeɪɾɚ pɹəpˈɔːɹʃən ʌv ɡlˈuːʔn̩, ænd sˌʌm ʌvðə mˈɪnɚɹəl ˈɛlɪmənts ʌvðə ɡɹˈeɪn ðæt lˈaɪ klˈoʊs tə ðə hˈʌsk; ðə flˈaʊɚ ðæt hɐz ɐn ɛksˈɛs ʌv ɡlˈuːʔn̩ ɪn ɪt wɪl ɐbsˈɔːɹb mˈɔːɹ wˈɔːɾɚ ðɐn pˈeɪstɹi flˈaʊɚ, ɔːɹ flˈaʊɚ kəmpˈoʊzd tʃˈiːfli ʌv stˈɑːɹtʃ, ænd ɪt wɪl mˌeɪk ɐ tˈʌfɚ dˈoʊ, ˈiːðɚɹ ɪnðə fˈɔːɹm ʌv pˈaɪ kɹˈʌst ɔːɹ bɹˈɛd ðˌænə flˈaʊɚ wˌɪtʃ hɐz ðə mˈoʊst stˈɑːɹtʃ ɪn ɪt.