Section III, 1918 [27] Trans. R.S.C. 



TJie Composition of Bran and Shorts as milled under Regulations of the 



Canada Food Board. 



By Frank T. Shutt, M.A., D.Sc, and Roy L. Dorrance, B.A. 



(Summary) 

 (Read May Meeting, 1918.) 



The recent regulations of the Canada Food Board with respect to 

 the milUng of wheat have raised the percentage of extraction, approxi- 

 mately, 4 per cent. Thus in the manufacture of "Government Stand- 

 ard Flour" (the only grade of flour allowed subsequently to April, 

 1918) 196 lbs. of flour must be milled from 258 lbs. of spring wheat, 

 whereas prior to this date the practice of Canadian millers was to make 

 196 lbs. of flour from about 270 lbs. of wheat, 10 lbs. of this flour 

 being generally used in connection with the finer shorts and sold as 

 middlings. 



The work set forth in this paper had for its more immediate 

 object the determination of the composition of the bran and shorts 

 as produced under the new milling regulations, and to deduce from 

 the analytical data so obtained their nutritive values as compared 

 with those of the bran and shorts of pre-regulation times. (It may 

 be noted, in passing, that the making of middlings is not permitted 

 under the new regulations and that the amount of offal — bran and 

 shorts — by the increase in the percentage of extraction is reduced 

 about 25 per cent.) 



The facts above noted would warrant the conjecture that the 

 more complete extraction of the floury particles (essentially starch) 

 would more particularly increase the percentages of protein and fibre 

 in the present day bran and shorts, for these are characteristic con- 

 stituents of the bran coats of wheat. This surmise has been confirmed 

 by the analysis. 



For the purposes of comparison we shall include two series of 

 these feeds, the one analysed in 1903, the other in the autumn of 

 1917, both being of a representative character. 



The series of brans and shorts milled under the recent regulations 

 were obtained direct from the mills of a number of the leading firms. 



The data presented are averages, but the maxima and minima — 

 the limits of variation within each series — will be briefly discussed. 



