FOODS ANIMAL PRODUCTION. 79 



"If this were the case, a loaf of bread would, withiu the limits of variation in 

 composition, contain a certain amount of nutriment. If under such a standard a 

 consumer preferred to pay more per pound for one loaf than another, he would do 

 60 with the full knowledge that for the greater price he was not securing a propor- 

 tionately increased amount of nutriment." 



Bakeri/ experiments (pp. 14-20). — Two experiments were made under 

 the author's supervision in a well-equipped bakery in New Brunswick, 

 New Jersey, for the purpose of studying the changes which the various 

 materials used undergo in the process of making bread. The bread 

 was made from flour, yeast, and water, with a little sugar and salt, and 

 in each experiment batter and lard were added to half the dough. The 

 total loss of dry matter in baking the bread amounted to about 3 per 

 cent. In one experiment the bread contained somewhat more protein, 

 and in the other somewhat less than the flour from which it was made. 

 ''It may be safely said that no loss of protein occurs in the changes 

 which take place in making bread." 



It has been claimed that in making bread there is a loss of from H 

 to 2 per cent of carbohydrates, due to fermentation. Such a loss was 

 not found in the present experiments. "Both experiments showed a 

 very considerable loss of fat during baking; that is, the fats shown 

 by analysis to be contained in the materials used were not found in the 

 baked bread." In order to study this point further the fuel values of 

 the various materials were calculated and also determined by a bomb 

 calorimeter. 



"It was believed that if fats were simply rendered nonextractable by the process 

 of baking, the test with the bomb calorimeter would reveal the fact. In an analysis 

 nonextractable fats would be classed as carbohydrates, which have a much lower 

 fuel value than the fats, and thus the fuel value obtained by calculations based on 

 percentage composition would be proportionately lower than the fuel value obtained 

 by actual determinations with the bomb calorimeter. 



"The results obtained show a higher fuel value by actual experiment than by 

 calculation, both in the materials and in the bread. They rather verify than dis- 

 prove the indications that an actual loss of fat occurs in the process of baking, and 

 that the loss is much greater than was formerly supposed. Further experiments are 

 now in progress along these lines.'' 



The cost of the materials used in making bread as compared with the 

 usual selling price of the bread is discussed at length. 



"The hrst important point shown by this work is the relation of the weights of 

 bread to the weight of flour used. In experiment No. 1, 100 lbs. of flour made 111.5 

 lbs., and in No. 2, 144.8 lbs. . . . 



"In the second place, it is shown that 100 lbs of flour, which costs $1.95, plus the 

 usual amount of other materials added, which cost on the average 49 cts., making a 

 total cost of $2.44, will produce bread sold for $5.97; that is, making the materials 

 into bread has increased the cost $3.53. Stated in another way, the actual nutrients 

 that would cost $1 in the form of flour, lard, butter, yeast, salt, etc., would cost $2.49 

 if bought in the form of bread; that is, the consumer must pay $1.49 for making 

 materials that cost $1 into bread and for distributing and selling the bread. . . . 



"One bushel of wheat (60 lbs.) will make about 44 lbs. of Hour: one barrel of flour 

 is therefore equivalent to 4.5 bu. of wheat. The producer receives, at 65 cts. per 



