6 BULLETIN 701, U. S. DEPARTMENT OF AGRICULTURE. 



Table 3. — Analysis of bread, on the S5 per cent water basis. 





Ash. 



Fat. 



Fiber. 



Protein 

 (Nx 

 6.25). 



Car- 

 bohy- 

 drates. 



Calories 



per 

 pound. 



Tex- 

 ture. 





Variety of flour. 



Total. 



Salt- 

 free. 



Color. 



Group 1 (low protein 

 content): 

 Chestnut 



Per 



cent. 

 1.65 

 1.55 



1.78 

 1.65 



1.98 

 2.00 



1.(^5 

 1.62 

 1.92 



1.45 

 1.57 



1.28 



1.40 

 1.35 



L34 



1.41 

 1.39 



1.28 



1.31 

 1.39 

 1.36 

 1.42 

 1.51 



1.36 

 1.35 

 1.40 



1.55 

 1.44 

 1.45 

 1.44 



1.90 

 1.66 

 1.70 

 1.61 

 2.17 



1.96 

 2.08 

 2.15 

 2.19 



Per 



cent. 



0.67 



.52 



.71 

 .76 



1.00 

 .97 



.95 

 .82 

 .92 



.28 

 .84 



.31 



.38 

 .40 



.40 



.40 

 .40 



.40 



.29 

 .42 

 .40 

 .49 

 .57 



.42 

 .41 

 .39 



.48 

 .48 

 .51 

 .42 



.86 

 .67 

 .72 

 .62 

 1.17 



1.17 

 1.20 

 1.23 

 1.32 



Per 



cent. 

 1.57 

 1.59 



1.40 

 1.20 



1.12 

 1.21 



1.34 

 1.57 

 1.36 



1.50 

 1.49 



2.08 



2.06 

 2.01 



2.48 



1.89 

 2.15 



2.37 



1.29 



1.98 

 1.21 

 1.35 



2.87 



1.38 

 1.38 

 1.92 



1.42 

 1.31 

 1.30 

 2.25 



1.19 

 1.20 

 1.64 

 9.45 

 5.31 



1.64 

 3.24 

 2.64 

 3.84 



Per 



cent. 



0.40 



.40 



.28 

 .29 



.54 

 .50 



.40 

 .42 

 .29 



.14 



.44 



.13 



.21 

 .32 



.26 



.22 

 .31 



.24 



.15 

 .17 

 .19 

 .31 

 .33 



.30 

 .21 

 .19 



.34 

 .34 

 .31 

 .21 



.34 

 .25 

 .29 

 .42 

 .50 



1.38 

 .40 



1.08 

 .52 



Per 

 cent. 

 8.16 

 7.33 



7.33 

 7.49 



8.33 

 8.25 



9.19 

 7.51 

 8.50 



6.86 

 7.33 



8.74 



8.02 

 8.19 



8.09 



8.24 

 8.17 



8.22 



8.43 

 8.37 

 8.22 

 9.50 

 9.78 



9.79 



8.74 

 9.18 



9.09 

 8.94 

 9.03 

 7.97 



11.09 

 11.40 

 11.05 

 12.25 

 13.70 



9.92 

 12.41 

 15.87 

 14.90 



Per 

 cent. 

 53.22 

 54.13 



54.21 

 54.37 



53.03 

 53.04 



52.12 



53.88 

 52.93 



55.06 

 54.17 



52.77 



53.31 

 53.13 



52.83 



53.24 

 52.98 



52.89 



53.82 

 53.09 

 54.02 

 52.42 

 50.51 



52.17 

 53.33 

 52.31 



52.60 

 52.97 

 52.91 

 53.13 



50.48 

 50.49 

 50.32 

 41.26 

 43.32 



50.10 



46.87 

 43. 26 

 42. 25 



1,208 

 1,210 



1,204 

 1,210 



1,189 

 1,191 



1,196 

 1,208 

 1,200 



1,215 

 1,207 



1,223 



1,227 

 1,224 



1,237 



1,223 

 1,227 



1,237 



1,212 

 1,227 

 1,220 

 1,209 

 1,242 



1,211 

 1,212 

 1,225 



1,206 

 1,207 

 1, 208 

 1,232 



1,201 

 1,201 

 1,211 

 1,394 

 1,283 



1,186 

 1,238 

 1,2U 

 1,224 



84 

 95 



96 



88 



85 

 88 



88 

 80 

 95 



98 

 85 



99 



95 

 94 



96 



95 

 96 



97 



96 

 94 

 84 

 96 

 98 



85 

 88 

 97 



97 

 98 

 96 

 97 



84 

 79 

 94 

 98 

 85 



92 



86 

 85 



Gray brown. 

 Light yellow 

 brown. 



Gray brown. 

 Yellow brown. 



Cassava 



Banana: 



Unripe 



Ripe 



Dasheen: 



Unpeeled 



Peeled 



Gray brown. 

 Light gray. 



Light yellow gray. 

 Yellow gray. 

 Very slightly 



grayish. 

 White. 



Potato: 



Dried 



Flakes 



Boiled 



Starch 



Sweet potato 



Group 2 (grains and 

 cereals): 



Spring wheat 



Yellow com: 



Raw 



Gray brown. 



Creamy. 

 Yellow. 



Parched 



Steamed 



White corn: 



Raw 



Dark yellow 



brown. 

 Yellow. 



Gray tint. 



Parched 



Steamed 



Rice: 



Polished 



Brown 



Light yellow- 

 brown. 

 White. 



Grayish. 



Pale yellow brown. 



Buckwheat 



Rye (1.1 basis).... 

 Oatmeal 



Light gray. 

 Slightly grayish. 

 Yellow gray. 



Brown. 



Feterita: 



Clear 



Patent 



Millet . . _ 



Gray. 



Light yellow 



Kafir 



brown. 

 Brownish gray. 

 Yellow gray. 

 Red brown. 



Milo 



Kaoliang 



Barley 



Gray. 



Group 3 (legumes): 



Bean, white 



Pea, ordinary 



Chick-pea 



Yellow. 

 Yellowish. 

 Pale yellow. 



Peanut. 



Yellow brown. 



Soy bean. . 



Rich yellow. 



Group 4 (by-products): 

 Bran 



Gray brown. 



Wheat germ 



Cotton seed^treated 

 Soy-bean oilcake.. 



Yellow brown. 

 Dark brown. 



TOTAL ASH. 



The breads show a wide variation in the total ash content, from 

 1.28 to 2.19 per cent, on the basis of 35 per cent moisture. The 

 samples having a total ash content lower than 1.50 per cent include 

 bread made from wheat flour alone, and that from potato starch, 

 as well as the bread from corn, rice, buckwheat, rye, barley, millet, 

 and grain sorghums. Among the breads with an ash content above 

 1.75 per cent are those made from miripe bananas, dried and boiled 

 potato, dasheen, soy bean, bran, and wheat germ. The lowest total 



