FREE INSTITUTE OF SCIENCE 



STUDIES IN CARBOHYDRATES 



43 



CRUST. The conditions were as above. (See Table 7.) 



TABLE -.CRUST. 



A sample of Home-made bread prepared with a patent mixer of the 

 ordinary type was examined. The microscopic appearance of the starch 

 granules was similar to that observed in the commercial samples. The 

 analysis was as follows: 



TABLE 8. HOME-MADE BREAD. 



Calorific value per loaf, 1540.9 



Flavor. Sweet and nutty. 



Texture. Coarse honeycomb, elastic, but somewhat crumbly. Crust 

 light brown; loaf yellowish. (Table 8.) 



CRACKERS. In this experiment Sunshine and Exton oyster crackers, 

 Uneeda biscuit (soda crackers), Educator crackers, matzoth, and pretzels were 

 used. The conditions were as above. 



TABLE 9. SAMPLES OF CRACKERS. 



