6l2 



F. I. BRIGHT. New English Method of Bread Making. Daily Cons, 

 and Trade Rpts. (U. 5.), 1909, No. 363, p. 1 1. E. S.X.,Vo\ XXII, 

 No. 4, March 1910. Washington. 



A brief note on a methocl. of making bread which it is said in- 

 cludes pepsin in small quantities. It is claimed that this makes 

 the loaf more digestible and does away with all risk of the bread 

 becoming sour. . 



The Nutritive Value of Black Bread. Nature, Vol. 83. May 5, 

 1910, pp. 282-283. 



So called Black Bread is made from rye, and has the property 

 of keeping moist for a longer time than wheaten bread. 



From the various analyses which have been published, the 

 amount of nitrogenous material contained in the different cereals 

 does not differ greatly nor constantly; but wheat has its nitroge- 

 nous matter in the form of gluten, and there is no reason to 

 suppose that this body is more nutritious than the other nitroge- 

 nous bodies. 



It is not generally known that the comparatively dark colour 

 of whole-meal bread is not due to the particles of bran which it 

 contains, but to the fermentative changes having gone further. 

 This is due to the husk containing another nitrogenous body which 

 also acts as an active ferment. In fact in white bread a large 

 proportion of the starch remains unchanged instead of breaking 

 up into dextrin and glucose. 



Whole-meal bread is well known to have a higher nutritive 

 value than white bread, probably partly on account of this con- 

 version of the starch ; and it is richer in inorganic salts by the 

 retention of the husk. 



Rye bread is not of necessity black, as a light coloured bread 

 can be made from rye flour, the depth of colour depending upon 

 the treatment. 



There is no reason to suppose that black bread is inferior as 

 a nutritive food to white bread, but rather the contrary. Rye 

 contains as much starch and fatty matter as wheat. 



It contains more lime, about the same amount of magnesia, a 

 good deal more silica and slightly less phosphoric acid. 



As for phosphates of lime and [magnesia, whole-meal wheaten 



