48 



GKAHAM FLOUK. 



TABLE 22. Minimum, maximum, and average composition of Graham, alleged Graham, 

 and imitation Graham flours. 



i Samples 9157, 9163, 9211, not included. 

 GENERAL AVERAGE RESULTS. 



A recapitulation of these tables is found in Table 22, which gives 

 the minimum, maximum, and average composition of the Grahams, 

 alleged Grahams, and imitation Grahams. For the purpose of these 

 averages three samples Nos. 9157, 9163, and 9211 were omitted, 

 it being evident from the separations on the sieves and the amounts 

 of ash, fiber, and pentosans contained in them that they were more of 

 the nature of a " bolted wheat meal" than of a Graham flour. This 

 table shows that the Graham flour contains much more combined 

 bran and shorts, middlings, and much less flour than the imitation 

 samples. The ash, fiber, and pentosans are also appreciably higher 

 in the Graham flour than in imitation Graham. There are no 

 marked differences in the gliadin ratio of the products of separa- 

 tion (bran, shorts, and flour) between the Graham and the imita- 

 tion Grahams. Still it is seen that the tendency for the Graham 

 is to give higher results in these respects. The gliadin ratios of the 

 coarse and fine middlings of Graham flour are, however, appreciably 

 higher than those of the same products from imitation Graham. 



