42 GRAHAM FLOUR. 



the average was 2.10, varying from 1.57 to 2.68 per cent. Of 43 

 samples analyzed for fiber, the average amount found was 2.40, 

 the highest being 3.33, the lowest 1.99. It is evident therefore 

 that at least five of these eight samples in Table 8 had a considerable 

 amount of bran removed and thus are not entitled to the name 

 " Graham flour." As a whole these samples of imitation Graham 

 flour obtained under observation are much better and showed much 

 greater uniformity with regard to the high quality of products used 

 than were found in Table 5, or than will be found in Table 9, which 

 gives the analysis of imitation Graham flour obtained from stock 

 on hand. 



Samples obtained from stock (Table 9}. No. 7354 is made from tail- 

 ings of the fourth and fifth middlings, the first, fourth, and fifth break 

 flour, and germ bran, which is also called germ middlings and which 

 is a mixture of shorts, germ tailings from middlings, and low-grade 

 flour. This sample shows low bran and shorts content, likewise a 

 low amount of coarse middlings. The percentage of ash is also lower 

 than would be found in a normal Graham flour. The high percentage 

 of nitrogen in the bran is noticeable, which gives a correspondingly 

 low gliadin number. This is no doubt due to the fact that a large 

 amount of germ bran has been used. This sample gives a rather 

 low gliadin ratio in the coarse middlings. The high percentage of 

 nitrogen and ash in the flour passing through the 109 sieve (the 

 nitrogen being higher in fact than that of the fine middlings) indicates 

 that low-grade flour had been used to a greater or less extent. 



No. 7734 has been made by mixing the mill products by hand, 

 namely, 70 per cent of straight flour, 20 per cent of germ middlings 

 or germ bran, and 10 per cent of bran. The straight grade of flour 

 used represents 94 per cent of the total flour produced from the wheat. 

 This sample contains 3.5 per cent of combined middlings, 68 per cent 

 of the material passing through the 109 sieve. These two factors 

 indicate at once that the material is an imitation Graham flour. 

 Thus far no sample of Graham flour has been found containing so low 

 an amount of middlings. The gliadin ratio of the coarse middlings 

 is very low, indicating that this product is not only small in amount, 

 but that it is more or less contaminated with bran particles. The 

 ash content of the flour passing through the 109 sieve shows that a 

 straight flour has been used in the preparation of this sample. 



No. 7740 is made by mixing 66 per cent of straight flour, 17 of germ 

 middlings, and 17 of bran. The miller uses the germ middlings, 

 because the large amount of germ therein gives the flour flavor. The 

 straight flour used includes all the flour made from the wheat. The 

 extremely low gliadin ratio of the coarse middlings and the relatively 

 low gliadin ratio of the fine middlings can be explained from the fact 

 that the miller here uses in the production of this flour a large amount 



