64 AGRICULTURAL TEXT-BOOK. 



167. The composition of wheat may, therefore, be roughly 

 stated, as : 



Heat-producing constituents, Starch, Sugar, Gum, - 50 to 60 per cent 

 Flesh-forming &quot; Gluten and Albumen, 16 to 18 



Water, &quot; 10 to 18 &quot; 



Useless, &quot; woody fibre, - 22 to 26 



Inorganic, &quot; various salts, - 2 to 4 &quot; 



168. In damp climates, such as that of Great Britain, the 

 grain of wheat is generally larger and plumper than in hot, dry 

 climates ; but analyses show that the small grain raised in the 

 hotter and drier air greatly surpasses the former in its nutritive 

 value. 



169. Prof. Beck, in his numerous examinations, found that 

 the wheat and wheat-flour of the United States are equal to, if 

 not greater in nutritive value than those afforded by samples 

 produced in any other part of the world. 



170. The following is an analysis of Michigan (A,) and 

 of Richmond Mill (B,) Flour: (Beclc.) 



Water, - 12.25 11.70 



Gluten and Albumen, - - 10.00 13.00 



Starch, - - 67.70 67.50 



Glucose, Dextrine, &c., - 8.75 6.90 



Bran, - 0.75 0.50 



Ash, 0.55 0.40 



100.00 100,00 



171. The proportion of gluten in flour not only increases the 

 nutritive value, but also the economical. It is to the peculiar 

 mechanical property of this gluten that wheat flour owes its 

 superior power of detaining the carbonic acid engendered by 

 fermentation, and thus communicating to it the vesicular, 

 spongy structure so characteristic of good bread. Where the 

 proportion of gluten is large, the bread, absorbing more water, 

 &c., weighs heavier. Thus, on an accurate and careful experiment, 

 two pounds of Cincinnati flour, and two pounds of Alabama 



