CHEMICAL ANALYSIS OF WHEAT-FLOTJE SUBSTITUTES. 7 



ash content is found in wheat bread and in bread containing pohshed 

 rice or starch as an admixture. The breads made from soy bean, 

 wheat germ, and bran had the highest ash content. 



SALT-FREE ASH. 



In making all of the breads, salt, equivalent to 1.5 per cent of the 

 total flour, was added. If only the total ash content, which includes 

 the added salt, were considered, it might seem that Httle difference 

 exists in the ash contents of the various breads. For example, the 

 total ash content of the bread made from polished rice flour is ap- 

 proximately the same as that of bread from the brown rice flour, 

 being 1.31 and 1.39 per cent, respectively. Quite different results 

 are given, however, when the ash content is calculated on the salt- 

 free basis. In that case, it is apparent that the pohshed rice bread 

 could not have more than 0.30 per cent salt-free mineral constitu- 

 ents, while the bread from the natural brown rice would have not 

 less than 0.42 per cent. It is seen also that while wheat-flour bread 

 contains about 0.31 per cent of salt-free ash, bran bread contains 

 1.17 per cent, almost four times as much. 



With the exception of that made from starch, the breads of group 

 1 are fairly high in salt-free ash. With the exception of that made 

 from barley, rye, oatmeal, and the grain sorghums, the breads of 

 group 2 are generally low in salt-free ash. The breads of group 3 

 have about the same salt-free ash content as those of group 1 . The 

 breads of group 4 and bread from soy-bean flour (group 3) have a 

 very high salt-free ash content, containing about four times as much 

 as the v/heat-flour bread, an increase of approximately 300 per cent. 



The fat content varies from about 1.1 per cent to over 9 per cent. 

 None of the breads of group 1 (those of low protein content) con- 

 tains much fat. The bread from oatmeal contains almost 3 per 

 cent of fat; that made from wheat-germ flour, a little over 3 per cent; 

 that from soy-bean flour, almost 4 per cent ; and that from crushed 

 peanuts (roasted, but not previously pressed), almost 9.5 per cent. 

 The apparent discrepancy in the fat contents of the various breads is 

 due to the fact that, although no fat or shortening was added to 

 the dough, a small amount of shortening was always used on the 

 hands in handling the dough. The amount of shortening thus added 

 to the bread was indefinite, depending upon the character of each 

 individual dough. 



FIBER. 



The fiber content is very high in the bread made from bran, while 

 in breads made from soy-bean, dasheen, potato, cassava, chestnut, 

 wheat-germ, and peanut flours it is moderately high. In all other 



