The Composition and Food Value of Bread. 



11 



qualities from the balcer's point of view, and consequently 

 comniantis a higher price on the market. 



Households is the trade name for the flour from the later 

 reductions except the last. It contains some husk in a very 

 fine state of division. Consequently its colour is not quite 

 so white as that of patents, its baking qualities not quite so 

 good, and its price not so high. 



Besides the above prodvicts, which are all used for bread 

 making, the milling process yields a number of offals, as they 

 are called, which are not used for baking but find their way 

 on to the market for feeding stock. These offals are often 

 described by local names, but some of them are sufficiently 

 well known throughout the country to be mentioned here. 



Bran consists of the portions of husk with more or less 

 adherent kernel which have been separated from the flour 

 without having undergone much grinding. Bran is coarse 

 in texture, contains much indigestible fibre, much protein, 

 and is relatively poor in starch. 



Sharps have much the same composition as bran. They 

 are in fact those portions of the hnsk which have been rather 

 finely broken up in the endeavour to separate from them the 

 maximum amount of flour. 



Sharps consist of a somewhat indefinite mixture of finely 

 divided husk, particles of germ, and a small proportion of 

 flour, which it is found impossible or unprofitable to separate. 



To illustrate the variation in composition of the flours and 

 other milling products mentioned alcove, I have set out the 

 following tal)le which I have computed on the basis of the 

 analyses given in Report Cd. 5831 of the Local Government 

 Board, by Dr. J. M. Hamill. To keep the table as simple 

 as possible, I have included only those figures which bear 

 on the question under discussion, namely, the percentages of 

 protein and of phosphoric acid. 



Table III. — Percentages of Protein and Phosphoric Acid i?i 

 Flours and Offals. 



Description 



Protein 



Patents flour . . . . 

 Straight ,<n"ade, about 70 per cent. 

 Households flour . . . . 

 80 per cent, flour . . . . 

 Wholemeal ... 



Germ ...... 



Sharps 



Bran 



Per cent. 

 10-0 

 10-6 

 10-9 

 110 

 11-3 



24-0 



13-5 



Phosphoric 

 acid 



Per cent. 

 •18 

 •21 

 26 

 •35 

 •73 



2-22 



2.50 



