370 



FOOD AND NUTRITION 



the cold winters. These regions grow only spring wheat. 

 This cereal is rich in protein, containing about 12 or 13 per 



cent. It is poor in fat, but rich 



in carbohydrate. 



FIG. 258. Composition of 

 wheat flour. 



FIG. 259. Composition of 

 wheat bread. 



415. Wheat Flour. The wheat is ground between revolving 

 rollers to extreme fineness. The ground material is then 

 sifted through very fine bolting cloth which grades the ground 

 material into several grades. These grades may be classified 



as PATENT FLOUR, BAKER'S FLOUR, and LOW-GRADE FLOUR. 



Beside these different grades of flour the wheat also produces 

 BRAN, SHORTS, and SCREENINGS. To produce a 48-lb. sack 

 of patent flour requires nearly 83 Ib. of wheat, or about 1.4 bu. 

 (Fig. 258). Besides the patent flour, about 9.3 Ib. of baker's 

 flour and 5.6 Ib. of low-grade flour are produced. The remain- 

 der of the 83 Ib. of wheat appears as bran, shorts, screenings 

 and waste (Fig. 259). 



416. Graham Flour. True GRAHAM FLOUR is made by 

 grinding the entire grain without bolting. It, therefore, has 

 the same composition as wheat. Most of the graham flour 

 that is produced at present is bolted, so that much of the bran 

 covering of the grain is removed. 



417. Whole or Entire Wheat Flour. This name is applied 

 to a flour produced by removing the bran covering of the 

 grain and grinding. It, therefore, has about the same compo- 

 sition as the so-called graham flour. 



418. Gluten. GLUTEN is the name given to two of the 

 important proteins in flour. It is the material which gives to 



