i8o THE WHEAT INDUSTRY 



bread is yellow and has a peculiar, nutty taste. It 

 holds moisture better than bread made from other 

 flours. Durum flour is likewise of value in blends. 

 The successful blend does away with the stickiness 

 of the dough and lightens the color. It gives a 

 moist bread of good flavor. Although the grain 

 is so hard that it has presented difficult problems, 

 the use of Durum flour has increased rapidly in the 

 last few years. When the problems of milling and 

 baking are overcome, Durum wheat will undoubt- 

 edly come into much more general use. 



Graham Flour. - - Graham flour is simply wheat 

 meal ; that is, the entire grain ground into a pow- 

 der. Since the branny portions will not reduce 

 as easily as the inner parts, they remain coarse. 

 To overcome this objection, the bran is sometimes 

 ground separately. Graham flour is also used 

 chiefly for bread. We frequently hear that bread 

 made from graham flour is more nutritious than 

 that made from white flour. Experiments and 

 tests seem to show that, since nutritive value de- 

 pends upon composition and digestibility, white 

 flour yields the more nourishment. There is not, 

 however, a great difference. Graham flour has 

 high protein content, but also contains a large per- 

 centage of indigestible matter. 



Whole Wheat Flour. - - Entire or whole wheat 

 flour suggests a product identical with the graham. 

 This is not the case, however, for, in whole wheat 



