30 



GBAHAM FLOUB. 



samples in this table. Break flours, of course, contain a much lower 

 percentage of gliadin than straight flours or patent flours. 



No. 6636 shows a very small amount of bran, due to the fact that the 

 material has been repeatedly passed through the corrugated rolls. 

 This sample was also made from hard wheat and it is much easier to 

 break up the bran of hard wheat into finer particles than in the case 

 of soft wheat. The remaining samples of Table 2 are quite uniform, 

 both as to the percentage of nitrogen and as to the gliadin ratio 

 in the various products. In no case is it found that the nitrogen of 

 the flour or of the middlings is higher than that of the shorts. 



Commercial samples of imitation Graham flours were analyzed in 

 the same manner and these results are found in Table 3. 



No. 6167 was labeled " Graham flour style," thus indicating that it 

 does not pretend to be a true Graham flour. The results of the analy- 

 sis show that it contains over 77 per cent of flour passing the 109 sieve, 

 a much larger amount than was found in any of the samples of true 

 Graham flours already discussed. Another characteristic factor is 

 seen in comparing the amount of nitrogen in the various products of 

 separation, the nitrogen of the middlings being higher than the nitro- 

 gen of the^&horts and the bran. The amount of middlings is also very 

 small and so is the gliadin number, thus indicating that the flour was 

 made up practically of bran and ordinary flour. 



No. 6632 is made from 75 parts of a 95 per cent flour and 25 

 parts of cleaned bran. This is thoroughly mixed in an agitator and 

 sacked for the trade. The miller stated that he varied the amount 

 of bran added according to the demands of the trade, a darker flour 

 containing more bran and less flour. This sample contains over 74 

 per cent of material passing the 109 sieve. Here again the percent- 

 age of nitrogen in the middlings is higher than that found in the bran 

 and the shorts. The gliadin ratio of the middlings is very low, much 

 lower in fact than the gliadin ratio of the middlings from any of the 

 Graham flours in Table 2. 



No. 6633 is supposed to be made from a mixture of 80 parts of 

 a 25 per cent clear grade flour, 10 parts of cleaned bran, and 10 parts 

 of germ scalpings. The miller claimed that he did not use shorts, 

 red dog, or low-grade flour. This sample contains 67 per cent of 

 material passing through the 109 sieve. The percentage of nitrogen 

 in the middlings is much higher than that found in the bran. The 

 gliadin number of the middlings is very low, being the lowest of the 

 seven samples given in this table. It is also lower in the middlings 

 than in any of the products of separation of this sample. The gliadin 

 number of the original Graham flour is likewise the lowest of the seven 

 samples. The high percentage of nitrogen in the bran and shorts 

 and middlings is in accordance with the statement that germ scalp- 

 ings had been used. 



