A word coined or adopted to denote a water solution of the offal of wheat. The word lacteal has an authoritative meaning, as signifying small ducts in the animal body which convey the soluble products of digested food from the stomach, &c., to the thoracic duct.
In connexion with bread-making, the word was adopted by a company operating in London, about 1892 and called the Apostoloff company, whose process consisted of making a water solution of offal and mixing that solution in the dough. Its effect was to hasten fermentation but not darken the bread. The company had a very short life, as the bread made was small, close and grey in colour. The manipulation rather than the process was at fault.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham