Semi-Centennial Volume. Ill 



Another phase of the investigations which have been instituted in the 

 search for wheat substitutes has been the testing of various materials 

 which have had a very limited use heretofore in bread making, as well 

 as to inspire investigations of materials formerly considered waste prod- 

 ucts. In line with the former is an article in the American Food Journal 

 for December, 1917, by Elizabeth C. Sprague and Ethel Loflin, of the 

 home economics department of the University of Kansas. In this article 

 the use of flour from rye, oats, barley, rice, and kafir corn are discussed. 

 They conclude that "even with a considerable shortage of wheat there 

 need be no shortage of bread, as long as we have a good supply of other 

 cereals. It is evident that we must depend upon wheat in a large measure 

 for the texture, lightness and flavor of our bread, but that wheat has no 

 unique nutritive value. 'The demand for wheat bread represents a habit 

 of mind and palata rather than any nonreplacable need.' The real and 

 great need is the production of these flours on a commercial scale, their 

 sale at a reasonable price, and their use not only in the homes but in 

 bakeries. With the more refined methods of milling applied to these 

 grains and the production of finer flours, larger proportions of each 

 might be used. In the light of our present experience, we feel justified 

 in advising the use of 25 per cent of any of these flours." 



As an example of the search for wheat flour substitutes among what 

 were formerly considered waste products, may be cited the article in the 

 Cracker Baker for January. 1918, by H. Steinson, on "Coff'ee and Charcoal 

 Biscuits and Coff'ee, Something New for the Progressive Biscuit Manu- 

 facturer." He says in part: "Just how much of the coffee flour should 

 be used in a barrel of wheat flour would have to be determined by ex- 

 perimenting. The following recipe is suggestive, and may form the basis 

 for some biscuit maker to take up the making of such biscuits. I see no 

 reason why they should not become a staple article. The recipe or some- 

 thing similar will certainly make a palatable biscuit. I am told a coffee 

 flour of good quality could be made and sold for fifteen to eighteen cents 

 a pound. The biscuit maker will note that coffee flour costs less than the 

 shortening, at present, and he knows he gets pound for pound of the 

 coffee back, but not of the shortening used in a barrel of flour. 



Coffee Biscuits. 



Flour 198 Ihs. 



Coffee flour 30 lbs. 



Yellow suear 20 lbs. 



Shortening 20 lbs. 



Soda 1 lb. 



Ammonia 1 lb. 



Salt 2 lbs. 



Honey 6 lbs. 



Wa^er (about) 40 lbs. 



"The above made into a dough, is handled much the same as any other 

 hard, sweet biscuit, such as arrowroot. The mixer should run well for an 

 hour, and the baking of the dough should be proportionately well done. 

 When so handled, the biscuits take on a fine, smooth finish, which receives 

 and retains clear-cut impression and lettering." 



An analysis of coffee grounds by us shows that they may be expected 

 to be highly nutritious, as they contain crude fat 13.17 per cent, protein 

 (N X 6.25) 11.84 per cent, fiber 28.22 per cent, and practically no sac- 



