44 



As has been explained, the Graham Hour contained the whole of the 

 wheat kernel and was practically wheat meal, and the entire-wheat 

 flour contained all of the kernel except the tough outer skin and was 

 somewhat more tinel}' g-round than the Graham. The bran flour con- 

 sisted of straioht -grade flour that contained neither bran nor germ, to 

 which was added the same amount of bran that had been removed in 

 milling, the bran having been specially ground until it was about as 

 line as it seemed possible to make it. The entire- wheat flour was 

 somewhat more digestible than the Graham, and the bran flour was 

 more digestible than the entii-e- wheat, but less so than the straight- 

 grade flour. It would seem from these data that the tiner grinding of 

 the bran increased its digestil)ility to a certain extent; but apparently 

 its defective digestibility is not entirely due to imperfect grinding, 

 because even when tinely ground, flour containing it was still less 

 digestible than the flour without the bran, which indicates that bran 

 has some inherent property of resisting the digestive juices. That 

 is to sa}', apparently, when bran was in a tine state of division, as in 

 these experiments, it not only failed to digest completely itself, ))ut 

 it also prev;ented the complete digestion of the white flour with which 

 it was associated. 



The question has been studied by other investigators, and, in gen- 

 eral, it may be said that in the majority of cases when the experi- 

 mental conditions were uniform the results obtained are in accord with 

 those reported here. No attempt is made here to refer to all of this 

 work, though the reports of all such experiments which have been 

 found are included in an unpublished bibliography of bread and related 

 foods prepared in connection with the nutrition investigations of the 

 Department of Agriculture and referred to in a previous publication/' 



In a study of the comparative nutritive value of homemade and 

 bakers' bread, Alice M. Fittz'' found that a 10-cent loaf of bakers" 

 whole-wheat bread was a little heavier, but contained a smaller per- 

 centage of protein and energy, than 10-cent loaves of three sorts ol 

 bakers' white bread. With bread prepared at home from uniform 

 quantities and under uniform conditions less pronounced ditt'erences 

 were noted in the composition and energy value of whole-wheat and 

 ordinary breads. 



Hutchison* gives results obtained by Goodfellow, showing "that 

 the waste in milk is greater b}^ 3 per cent when given along with 

 whole-meal bread than when taken alone. This, as we have seen, is 

 the very reverse of the ett'ect exercised t)y ordinary bread." 



Experiments by Romberg' have shown that a mixture of tinely 



«TT. S. Dept. Agr., Rpt. Director Office Experiment Stations 1902, p. 267. 

 6Amer. Kitchen Man., 17 (190:-!), p. 139. 



cFood and tlie Princijiles of Dietetics. London: Edward Arnold, 1901, p. 206. 

 t^Arch. Hyg., 28 (1897), p. 244. 



