778 



EXPERIMENT STATION RECORD. 



did not differ materially from that made from normal flour. "The 

 gliadin and gluteniu are the only proteids which give character to 

 bread; that is, provided the bread is properly made." 



The digestibility of bread (pp. 43-45). — Experiments were made with a 

 man to learn the digestibility of bread made from the best grade of 

 patent spring-wheat flour, from ordinary bakers' flour, and from whole- 

 wheat flour. The subject of the test weighed about 150 lbs., and ou 

 each day walked about 4 miles for exercise. About 1J lbs. of bread, 

 \ lb. of butter, and h lb. of eggs were eaten daily. The author cal- 

 culates that if the bread were purchased from a baker the cost of a 

 day's food would be 154 cts., and if the bread were made at home the 

 cost would be about 10 cts. The flour used was analyzed and its com- 

 position is reported. Iu the author's opinion the whole-wheat flour 

 was of an inferior quality. It was purchased as high-grade flour, but 

 had apparently been made from winter wheat deficient in protein. 

 The coefficients of digestibility of the different kinds of bread are 

 shown in the following table : 



Coefficients of digestibility of bread. 



Bread from patent flour 



Bread from bakers' flour 



Bread from whole-wheat flour 



Dr f e mat - Protein. 



Per cent. 

 94 

 93 

 93 



Per cent. 

 86 

 84 



Fat. 



Carbohy- 

 drates. 



Per cent. 



87 

 87 

 86 



Per cent. 

 97 

 97 

 97 



Composition of bread (pp. 46, 47). — Assuming that bread should be 

 selected for its protein content, the author discusses that made from 

 ordinary flour and from whole-wheat flour. An unfermented bread, 

 which is quite extensively used in many parts of Minnesota under the 

 name of "flat bread," is described. It is made from whole- wheat flour 

 or ordinary flour and baked in the form of large, flat, round cakes. 

 The dough is sometimes rolled very thin before baking. Samples of 

 flat bread made from whole-wheat flour and patent flour were found to 

 have the following composition : 



Composition of flat bread. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates'. 



Ash. 



From whole-wheat flour 



Do 



From patent flour 



Per cent, 



9. :s8 



9.03 



10.54 



Per cent. 

 15.50 

 15.63 

 13.44 



Per cent. 



0.70 

 .60 

 .20 



Per cent. 

 72. S2 

 72. 64 

 75.28 



Per cent. 



1.50 

 1.50 

 .54 



The Joss of food value by prolonging fermentation i>i bread making (pp. 

 48-5 L). — Seven tests were made to study the loss of material due to fer- 

 mentation in bread making. Thebread was madeaccording to 2 methods 

 in common use. In 3 trials the short fermentation method was fol- 

 lowed. A dough was made of flour, water, and yeast, which was kneaded 



