THE USES OF WHEAT PRODUCTS 181 



flour, the outer branny layers of the grain are re- 

 moved. Entire wheat flour is also not as coarse 

 as graham. Much of the so-called whole wheat 

 flour is merely a mixture of patent flour, middlings, 

 low grade flour, and germ. Bread made from this 

 flour yields more energy than that made from gra- 

 ham and less than that made from white flour. 



Composition of Breads as shown by Experimental 



Studies 1 



White Flour. - -White flour is the flour which is 

 most widely used. It contains about 73 per cent 

 of the kernel of the wheat. The germ and the 

 bran are both removed in the milling and the re- 

 mainder is made very fine by repeated grinding 



1 U. S. Department of Agriculture, Farmers' Bulletin No. 389. 



