28 



WHEAT 



TABLE II 



CHEMICAL COMPOSITION OF WHEAT AND ITS 

 PRODUCTS 



(PARTS IN 100) 



AMOUNT OF BREAD FROM FLOUR 



The value of flour depends upon the amount 

 and quality of bread which it will produce. The 

 amount of bread also depends upon the condition 

 of baking as regards the amount of water in the 

 dough, size of loaves, temperature of oven, etc. 

 The United States department of agriculture, 

 chemical bulletin No. 4, reports the amount of 

 bread baked from different flours handled alike, 

 as varying from 129 pounds to 140 pounds from 

 each hundred pounds of flour. The flour with the 

 least percent of nitrogen produced the smallest 

 percent of bread. Each pound of wheat will pro- 

 duce about a pound of bread, since the percentage 

 of flour in wheat averages about 72%. 



