178 THE WHEAT INDUSTRY 



experiment stations have studied their composi- 

 tion and food value so that now definite information 

 about them is available. The composition of the 

 various cereal foods made from wheat is about 

 the same. There 'are slight variations because of 

 differences in the grain used and in methods of 

 preparation. The main differences are in ap- 

 pearance and flavor. The table on page 177 shows 

 the average composition of the various breakfast 

 foods, the proportion of digestible nutrients which 

 they supply, and their energy values. 



Because there is a bewildering number of trade 

 names, there has been no attempt made to use 

 them in this table. Instead there are used descrip- 

 tive terms which correctly group the foods and 

 answer the same purpose. An examination of 

 any special brand as to its appearance and physi- 

 cal characteristics will determine the class in which 

 it is included. A study of the table shows that 

 these foods are dry materials, for the average water 

 content is only about 10 per cent. They are 

 rather high in protein and are especially rich in 

 carbohydrates. 



The Use of Wheat for Flour. The uses of wheat 

 thus far described are of minor importance if we take 

 into account the quantities consumed. The great 

 bulk of wheat is made into flour which is used 

 not only in making bread but also for a variety 

 of less important foods. Because of differences 



